[Yunnan flavor] delicious and rich -- fermented meat with green fungus

[Yunnan flavor] delicious and rich -- fermented meat with green fungus

Introduction:

"As a Yunnan person, the happiest season is from July to August, with abundant rainfall and fresh mushrooms coming on the market one after another. She can enjoy it for several months. At this time of year, her mother buys a lot of mushrooms to go home, cleans them, cuts them and ice them in the refrigerator. She can eat them for a whole year until the next mushroom season. Many people in other provinces dare not eat mushrooms, because poisoning cases occur from time to time. In fact, even if it is the most toxic jianshouqing, as long as it is in accordance with the principle of "thin slices and more stir frying", it will not have any problems. Today we are talking about qingtoujun, which is basically non-toxic and fragrant. "

Production steps:

Step 1: clean the sediment and separate the cap and stipe. Note that the fungus should be bowl shaped cap, and if the time is too long, the cap will be open, so if it is for dinner, be sure to buy the fungus in the afternoon, so as not to be unable to brew meat

Step 2: cut the isolated stipe into thin slices, place it on the bottom of the bowl, and sprinkle with a little salt

Step 3: add appropriate amount of salt, white pepper, raw powder and soy sauce to the minced beef (just a little to improve the flavor, but more will take away the flavor). Stir well and marinate for 10 minutes

Step 4: marinate the beef into the cap

Step 5: after all brewed, place evenly, pour sesame oil and steam.

Step 6: you can get out of the pot in about 15 minutes ~ because the steaming will produce water, the soup is also very delicious ~ for the first time, the menu and pictures are all very hasty...

Materials required:

Qingtoujun: two liang

Minced beef: one or two

Salt: right amount

Soy sauce: a little

Raw powder: a little

White pepper: a little

Note: 1. Due to the limited materials, if shrimp is added to the minced beef, it will be more smooth and delicious. 2. Because I don't like monosodium glutamate, I didn't put it. If you like, you can add it in the soup after the pot. 3. Due to the different altitudes of different places, 15 minutes is only a rough time, and the steaming time is subject to the beef cooked thoroughly.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh