Griddle Cooked Tea Tree Mushrooms

Griddle Cooked Tea Tree Mushrooms

Introduction:

It's not too much to use the word "Xiang" to describe "dry pot tea tree mushroom". After stir frying in advance, the tea tree mushroom is seasoned with pepper, and the aroma is more rich. I add a little Western spice to this dish, and the air dried parsley has a special aroma. I can't help swallowing just by smelling and looking at it. "

Production steps:

Step 1: remove the old roots of Agrocybe aegerita, wash and drain.

Step 2: wash the pepper and cut it into thick silk. Wash the onion and cut it into thick silk.

Step 3: wash the garlic and cut it obliquely into pieces. Cut the dried pepper into pieces.

Step 4: heat the wok with a little oil, stir fry the Agrocybe aegerita in the wok, and dry the water in the mushroom.

Step 5: leave the bottom oil in the pot and saute the dried pepper.

Step 6: add shredded onion and stir fry until fragrant.

Step 7: add tea tree mushroom and color pepper, stir well.

Step 8: stir in chili sauce and stir well.

Step 9: stir in the dried parsley and stir well.

Step 10: stir in salt, sugar and garlic.

Materials required:

Fresh Agrocybe aegerita: 250g

Red pepper: 1

Onion: 1 / 2

Dried pepper: 2

Garlic: 2

Chili sauce: 15g

Dried parsley: a little

White granulated sugar: a little

Salt: 3 G

Oil: right amount

Note: 1. Don't fry the Agrocybe aegerita, or it will be bitter. If you don't have parsley, you can leave it.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy