Black pepper abalone mushroom bacon roll

Black pepper abalone mushroom bacon roll

Introduction:

"Welcome to pay attention to my wechat microblog, abin kitchen, novice on the road, please give me your advice! Let's study and explore together. There are different tastes in the East, the west, the north and the south! Cooking is a kind of art, with the intention, delicious food is available at any time, and food is the priority of the people! "

Production steps:

Step 1: Bacon, Pleurotus eryngii and black pepper sold in the supermarket. If there is black pepper juice, use it directly. It's more convenient!

Step 2: cut the Pleurotus eryngii into small finger size, mainly depending on how wide the bacon is. It should be a little wider than it, and then roll it up for standby

Step 3: roll them up like this, fix them with toothpicks, so they won't spread when they are fried!

Step 4: when frying, the oil temperature should not be high, use low oil temperature, so that the Pleurotus eryngii is easy to ripen, and the bacon is not too dry, too black, too dry, and it tastes too hard!

Step 5: add a spoonful of water, add conditioning, add cooking wine, add soy sauce and black pepper, color is not too black, taste is not salty, and then put the bacon roll into the fire, slowly collect juice, quickly out of the pot and then add some black pepper, and then hook thin out of the pot to plate! Green red pepper particles over the oil can be sprinkled on top!

Materials required:

Bacon Rolls: 8

Pleurotus eryngii: 8 pieces

Sugar: 8 g

MSG: 5g

Black pepper: 15g

Green and red pepper: moderate

Old style: moderate

Raw powder: appropriate amount

Soybean oil: 1000ml

Cooking wine: 1 teaspoon

Note: Bacon is easy to scorch, and the oil temperature should always be kept between 80 ℃ and 100 ℃. Bacon has a little taste, so the juice can't be salty. If the color is not enough, you can add it again. If the color is too black and you add water, the juice won't taste strong enough!

Production difficulty: unknown

Process: firing

Production time: 20 minutes

Taste: salty and sweet