Irresistible temptation -- dry pot tea tree mushroom

Irresistible temptation -- dry pot tea tree mushroom

Introduction:

"Dry pot" is named after hot pot, which is a very popular hot pot sect in recent years. It is popular in Chongqing, Hunan and Northwest China, forming a series of dry pot dishes, such as dry pot goose, duck, chicken, dry pot rabbit, dry pot frog, dry pot fish, dry pot shrimp, etc. Dried pot vegetable soup is relatively small and is usually served directly as a dish. The first form of dry pot dishes is to fry the dishes in the kitchen, put them into the pig iron pot, and then serve them on the table. In order to avoid the influence of the taste of the dishes after cooling, it is necessary to heat the dishes with low heat. Later, the dry pot dishes gradually evolved into the main ingredients after eating, and then use the remaining soup (or soup) to scald other raw materials, or cook to add other raw materials to eat after processing, which is somewhat similar to the hot pot dining form. Features: the combination of traditional hot pot eating and traditional hot pot eating methods. When making dry pot dishes, the main ingredients are generally not thicken, and the finished dishes are not thicken. Moreover, the soup is less juicy, fresh and full-bodied. Dry pot dishes can be mixed with different excipients according to different main ingredients, playing a complementary role in taste. "

Production steps:

Materials required:

Agrocybe aegerita: (fresh) 400g

Streaky pork: (cooked) 300g

Onion: half

Coriander powder: appropriate amount

Soy sauce: moderate

Sugar: right amount

Chicken essence: appropriate amount

Green and red pepper powder: appropriate amount

Cooking wine: moderate

Ginger and garlic slices: a little

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh