Roasted Mushrooms with Tianbei

CareyMosciski

Tianbei has the characteristics of absorbing flavor, and the fungus juice penetrates deeply into the Tianbei, making it more juicy, soft and tender. Fungi were not only fresh in taste, but also rich in amino acids, so they were the best food at that time. Tianbei may have a "naughty" taste after being stored for a long time or after being deeply fermented. Some friends like it very much, and some friends may not like it, so you can blanch Tianbei in water and dry it and put it into vegetables.

chicken stewed mushrooms

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