Griddle Cooked Tea Tree Mushrooms

Griddle Cooked Tea Tree Mushrooms

Introduction:

"Speaking of the most popular dishes in winter in recent years, apart from hot pot, this is the dry pot dish. Dry pot, one of the production methods of Sichuan cuisine, originated in Sichuan and Chongqing. It tastes spicy and delicious. Compared with hot pot and soup pot, it has less soup and better taste. The more important point of dry cooking is that it is spicy and delicious, and the fried dishes are served in a small pot. The alcohol stove is lit under the small pot and heated while eating. After a while, the aroma will rush up. In the cold winter, people sit around, steaming, and the body will be warm. The more stewed, the stronger the flavor. It is worthy of the reputation“ The positive energy of the winter table. My friend recently returned home and always wanted to invite her to her home. Of course, she had to prepare some special dishes. But now the weather, low temperature, or dry pot dish is the most suitable. In the past, when I went to a restaurant for dinner, "dry pan tea tree mushroom" is my favorite dish. Tea tree mushroom is rich in nutrition, high in protein, and has special functions of anti-aging, reducing cholesterol, preventing cancer and anticancer. The tea tree mushroom made in dry pot has strong taste, delicious flavor, and the more it is cooked, the more fragrant it is. It's super delicious, and it's included in the banquet menu without hesitation. Although I always eat outside, I haven't actually operated it once. So I bought some fresh tea tree mushrooms and "practiced" by myself. Sure enough, the fried Agrocybe aegerita is very tough. After dry frying, the taste is purer and more delicious. It's fragrant and very irritating. It's definitely a good dish for a banquet to drink and eat. "

Production steps:

Step 1: prepare raw materials;

Step 2: blanch the Agrocybe aegerita in boiling water with some salt, and then drain the water;

Step 3: put a little oil in the pot and stir fry the pork;

Step 4: until the fat part of streaky pork is stir fried and the surface is slightly yellow;

Step 5: add proper amount of cooking wine and soy sauce;

Step 6: cover the pot and simmer for two minutes;

Step 7: uncover the lid, add ginger slices and garlic, stir fry until fragrant;

Step 8: add green and red pepper and half of onion to stir fry together;

Step 9: stir fry the onion until it's fragrant and slightly soft, then put in the Agrocybe aegerita;

Step 10: stir fry together, then add salt, oyster sauce and pepper to taste;

Step 11: lay the remaining half of the onion on the bottom of the dry pan, and transfer the fried tea tree mushroom into the dry pan;

Step 12: put some parsley on it;

Step 13: stir fry while eating, the more stir fry, the more fragrant.

Materials required:

Agrocybe aegerita: 400g

Pork: 150g

Green and red peppers: 2 for each

Coriander: moderate

Ginger slices: right amount

Scallion: right amount

Sauce: right amount

Cooking wine: moderate

Oyster sauce: right amount

Oil: right amount

Salt: right amount

Note: 1. As the dry dish in addition to seasoning does not add water, so the raw materials will be difficult to cook blanch, that is, tea tree mushroom blanch to five cooked; 2. Add some oil in the pot, first stir fry pork, stir fry part of the oil, stir fry fragrant, then add cooking wine and sauce oil simmer for two minutes, let it completely cooked; 3. Then add ginger and garlic, green pepper and onion, etc Stir fry flavor, remember the onion only need to put half; 4. After stir fry flavor, then add tea tree mushroom to stir fry together, add salt and a small amount of oyster sauce seasoning, remember not to put too much oyster sauce, so as not to scratch the bottom; 5. Stir fry until nine mature, pour into the other half of the onion in the dry pot, put coriander on the surface; this dry pot on a small stove, is the more fried more fragrant.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy