A dry pot of tea and mushrooms
By VicentaLakin
Speaking of which food is most popular in winter, except for the hot pot, it's the boiler. One of the ways in which canteens and canteens are made is from the territory of Kawasu, which is spicy and fragrance, with less soup and more fragrance. The more important thing is that it's spicy, spicy, and cooked with a small pot to the table, with an alcoholic stove to the bottom, to eat and heat, and then the smell of kung fu comes up. In the cold winter, everyone sits around, the body warms up, and it gets warmer and warmer, and the more the stew, the more it gets. My best friend has recently returned home and has been wanting to invite her home for a visit. But it's the weather, the temperature is low, the boiler is the best. Previously at the restaurant, the "dry pot mushrooms" were my favorite dish, which was rich in nutrients, high protein content and had a special effect on anti-age, cholesterol, cancer and cancer resistance. Tea mushrooms made out of dry pots, which are fragrance, fragrance, and which are more delicious and super-eating, are included in the guest menu without hesitation. Although it was always outside, it had not yet been operationalized once, so I bought some fresh tea mushrooms back and started the exercise. It is true that the tea mushrooms that have been made are resilient, taste more pure after drying, smell more delicious, smell more odourful, drink more and eat more, and are definitely a good meal。
Recipe Recommendations
- tea tree mushroom 400 grams
- pork belly 150 grams
- green pepper of 2
- coriander appropriate amount
- red pepper of 2
- ginger slices appropriate amount
- green onions appropriate amount
- sauce appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- oil appropriate amount
- salt appropriate amount
- slightly spicy
- fried
- half an hour
- ordinary
Steps for A dry pot of tea and mushrooms
1
Prepare raw materials
2
(a) Tea mushrooms are released into the salted open water and then drenched
3
And put a little oil in the pot, and fall down five flowers
4
Until the fat part of the broccoli is released and the surface is slightly yellow
5
Add a proper amount of wine and soy sauce
6
Cover the top of the pot and cover it for two minutes
7
Uncover the cover and blow the incense with ginger and garlic
8
I'm going to put it in red pepper with half the onions
9
When the onion fragrance comes out and the micro-soft goes down to tea mushrooms
10
Let's turn it up and add a proper amount of salt, oak and pepper
11
(b) The remaining half of the onions are laid on the bottom of the dry pot and the cooked tea mushrooms are moved into the dry pot
12
Put some cuisine on it
13
Eat and fry。A dry pot of tea and mushrooms Make Tips
1. Since dry pot dishes do not have water added other than seasonings, ingredients that are hard to cook must be blanched; specifically, blanch the tea tree mushrooms until half-cooked; 2. Add a little oil to the wok, first stir-fry the pork belly to render some fat until fragrant, then add some cooking wine and soy sauce to braise for two minutes to make it thoroughly cooked; 3. Then add ginger slices, garlic, green and red peppers, and onions in sequence to stir-fry until fragrant, remembering to add only half the onion; 4. After these are fragrant, add the tea tree mushrooms and stir-fry together; add salt and a small amount of oyster sauce to season and enhance freshness, remembering not to add too much oyster sauce to avoid sticking to the bottom; 5. After stir-frying until 90% cooked, pour into a dry pot lined with the remaining half of the onion, and garnish with cilantro on top; when placed on a small stove, this dry pot gets more fragrant the more it is cooked.