Tea tree mushroom and goose liver
Introduction:
Production steps:
Step 1: wash all the ingredients. My foie gras is ready-made and stewed. If it's raw, put it into water and cook it.
Step 2: cut the foie gras into small pieces and press them into pieces with a kitchen knife
Step 3: take off the head of Agrocybe aegerita, use only the part of the long rod, and then pour the powder and wrap it evenly
Step 4: cut the pepper into small sections and the green onion into small pieces
Step 5: pour more oil into the pan and fry the Agrocybe aegerita when it is 70% hot. If you don't know the oil temperature, you can put one first. If it's full of bubbles, it's OK.
Step 6: deep fry until golden, feel hard even if it can be, you can re fry a few times, it will be more crisp. Then take it out to control the oil,
Step 7: leave a little oil in the pot, the surplus can be used to fry other dishes, put the foie gras down
Step 8: dip the foie gras together after cooking, so put a little water to let them spread
Step 9: turn on the fire, pour down the Agrocybe aegerita before the water dries, stir fry it quickly, wrap the surface of Agrocybe aegerita with foie gras, add some chicken essence, a little salt, and then add onion and pepper. Quick out of the pot~
Materials required:
Agrocybe aegerita: About 200g
Chili: two
Onion: a handful
Foie Gras: two pieces
Note: 1, if the goose liver is raw, relative to the last put a little more salt. 2. If you like spicy food, you should put chili peppers early and goose liver after adding water. 3. Although it's visceral and fried, it's not a big problem to eat occasionally. Who calls it delicious~
Production difficulty: simple
Technology: stir fry
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Cha Shu Gu E Gan
Tea tree mushroom and goose liver
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