Monkey mushrooms
By VicentaLakin
It's called the Monkey Head. It's commonly called the monkeys. The aliases of the monkey head are also known as gills and gills because of their needle-like stings. In the north-eastern part of the country, monkeys are produced because they are born in pairs and are called by the locals to be seen in their faces and their mouths. It is said that in the deep mountains of the north-east, where monkeys are born, tigers will guard them, also known as mushrooms. It also has the name of a yin and morrow in the northeast. In the south-west of the country, monkeys are also produced. Yunnan is referred to as the fungus, which is also known as the fungus because it stings like wool. I think it's more like a monkey with a hairy, hairy head in his hand。
Recipe Recommendations
- Fresh Hericium erinaceus of 2
- beef brisket 430 grams
- Yellow sweet pepper half a
- red bell pepper half a
- ginger 1 small piece
- garlic 1 clove
- lard half a spoonful
- soy sauce 1 tablespoon
- steamed fish drum oil 1 tablespoon
- salt appropriate amount
- MSG appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Monkey mushrooms
1
Materials: 2 fresh monkey mushrooms with 430 grams of sweet peppers and half a piece of ginger and a piece of garlic with a petricorn: a spoon with a spoonful of salt and a fine amount of pork
2
Monkey mushrooms and sweet peppers are washed, cut up。
3
Burn the water and pour the beef squirt。
4
Sit on the pot and pour ginger and garlic into the smell of pig oil。
5
Pour in monkey mushrooms and sweet peppers。
6
I'm going to pour beef
7
Pumping in。
8
Fall in steam fish drum oil。
9
It's pouring salt and flavoring。Monkey mushrooms Make Tips
Tips: *Some monkey head mushrooms can be bitter; soak them in water for 15 minutes first, then remove and wash clean. *The flavor of this dish must be very mild; monkey head mushrooms absorb flavors very well, so if you accidentally put too much salt, it will be very salty. *Cut the monkey head mushrooms into slightly larger chunks, as they will release water and shrink when stir-frying. *They absorb water easily, so remember to squeeze out the water.