Puffing almond mushrooms
By VicentaLakin
Apricot mushrooms are one of my favorite vegetables, and one of my favorite things. I used to call it a bowl of abalone mushrooms, and then I added to my improvements, and it felt a little wrong. Ha ha ha, look at the recipe. I think you're gonna love this after all, a plate of apricot mushrooms and a bowl of steamed rice. All we need to do is a little abalone and a little spice, so let's call it a vegetarian。
Recipe Recommendations
- Pleurotus eryngii appropriate amount
- salt appropriate amount
- abalone sauce appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- sour and salty
- burn
- ten minutes
- simple
Steps for Puffing almond mushrooms
1
I like to eat meat, so it's a little thick, but I think it's a little thick
2
The boiler boils and then pours into a layer of oil, and when the oil burns to the point of 8 with the cut almond mushrooms。
3
The apricot mushrooms are fried twice, a bit dry, so a little salt and a little bit of fresh water is enough。
4
When the apricot mushrooms are soft, they're smoked, and I'm used to it。
5
When the juice gets thicker, it pours into a little abalone or pelican oil, and I usually make three medium-sized almond mushrooms with half a spoon. When you're even, you fall into a small spoon of vinegar, look at the acidity of your vinegar and the size of your cooking。
6
It's just a pan, with rice or noodles, a little fresh, a little sour, good。Puffing almond mushrooms Make Tips
1. Cut the king oyster mushrooms into thick slices; this allows them to absorb the flavor while retaining their succulent, meaty texture.
2. Be sure to add the right amount of water. Too much will prevent the sauce from reducing, while too little will easily burn the pot.
3. When stir-frying with water until soft, switch to medium heat to ensure the king oyster mushrooms are cooked through.
4. Isn't it very savory, sour, and salty?