Frozen mushrooms

By VicentaLakin

Frozen mushrooms
IF YOU'VE BEEN TO TAIWAN, TX MUST HAVE BEEN IMPRESSED BY THE HALOGEN RICE IN THE STREETS. EVEN IF I HADN'T, THE REPUTATION OF HALOGEN RICE ON THE TABLE WAS ALREADY VERY HIGH. AUNTIE HAS SET UP A MEDICINE STAND IN TAIWAN, WHICH SELLS MAINLY FLAT FOOD, MIXED NOODLES AND A VARIETY OF MEDICATION SOUP. OF COURSE, THERE MUST BE HALOGEN. EVERY TIME I GO BACK TO HER STALL, I'LL HAVE A HALOGEN AND A FERTILIZED MELON LEAF, AND EVERY TIME I EAT IT, IT'S NOT ENOUGH. THE CABBAGE IS ALSO VERY FOND OF HALOGENATED, AND EVERY ONCE IN A WHILE A LARGE BOWL IS KEPT IN THE FRIDGE. WHETHER IT'S RICE OR VEGETABLES, IT'S DELICIOUS. WE WENT TO TAIWAN AT THE END OF LAST YEAR TO BRING BACK SOME OF THE MATERIALS ESSENTIAL FOR HALOGEN PRODUCTION — ONIONS, SAUCE CREAM, RICE WINE. ALTHOUGH THESE MATERIALS ARE NOW AVAILABLE ON TREASURE HUNTS, SOY SAUCE IS MORE AVAILABLE ON IMPORTED CABINETS IN LARGE SUPERMARKETS, BUT A FEW OF THEM COME BACK. TAIWAN’S HALOGEN IS DRY BETWEEN THE SOUTHERN AND NORTHERN HALOGENATED, WHICH I DO NOT FEEL TO BE VERY DIFFERENT. ONIONS, ICED SUGAR, AND RICE WINE ARE ALL NECESSARY. IN THE NORTH, SOY SAUCE IS ADDED, AND THE SAUCE IS SLIGHTLY MORE VARIED THAN IN THE SOUTH, WHERE THE SAUCE IS USED DIRECTLY, AND THE SAUCE IS SIMPLER AND MORE FOOD-FRIENDLY. THERE ARE NO MAJOR PROBLEMS WITH BOILED HALOGEN, MUCH MORE SO, WITH SMALL BAGS IN THE FREEZER ROOM FOR A MONTH. JUST TAKE THE AMOUNT OF HEAT YOU NEED TO EAT, AND DON'T KEEP HEATING, HEATING AND FREEZING. IT NOT ONLY NOURISHES THE FRAGRANCE, BUT IT'S EASIER TO BREAK. ~ I'M MAKING HALOGEN DRY TODAY, SLIGHTLY ADAPTED TO A POPULATION FEELING, BUT THE KEY TO MAKING HALOGEN IS GENERALLY NOTICED. IT'S JUST THAT IT'S JUST SOMETHING THAT YOU LIKE, AND IT'S MORE LIKE IT. SOME MUSHROOMS HAVE BEEN ADDED TO THE RAISINS, AND THE FRAGRANCE OF THE RAISINS HAS BEEN ADDED TO THE FRAGRANCE OF THE RAISINS, WITH EIGHT CENTIPEDES AND CINNAMON SKIN, WITH A SPECIAL INCREASE IN THE AMOUNT OF CINNAMON, SO THAT THE RAISINS WILL FLOW THROUGH THE SLIGHTLY THICKER RAISINS. IN RECENT DAYS, A LOT OF MELON LEAVES HAVE BEEN ON THE MARKET, AND HAVE ALWAYS LOVED MELON LEAVES, BUT NOT ALWAYS

Recipe Recommendations

  • pork belly 300g
  • pigskin 100g
  • dried mushrooms 15g
  • cinnamon 10g
  • octagonal of 3
  • onion crisp 20g
  • minced garlic 15g
  • dried chili of 3
  • soy sauce 7 tablespoons
  • soy sauce paste 3 tablespoons
  • rice wine 3 tablespoons
  • white pepper 1/4 teaspoon
  • rock sugar 35g
  • pig skin soup

Steps for Frozen mushrooms

  • Make Frozen mushrooms step 0
    1
    cut the skin of the bouquet and wash it in the pot with 1,000 cc and boil it for 20 minutes
  • Make Frozen mushrooms step 1
    2
    and then we'll get some cold water to clean up the cuts
  • Make Frozen mushrooms step 2
    3
    Garlic cut off, mushroom washed off, and other materials needed
  • Make Frozen mushrooms step 3
    4
    Five flowers are washed and cut to the ground
  • Make Frozen mushrooms step 4
    5
    Hot oil in the pot
  • Make Frozen mushrooms step 5
    6
    Then we'll add onions, garlic paste, mushrooms, eight horns, guacamole, dry pepper sauce
  • Make Frozen mushrooms step 6
    7
    Add the spices in order
  • Make Frozen mushrooms step 7
    8
    I'll have a pig's skin and a pig's skin soup
  • Make Frozen mushrooms step 8
    9
    Buying melon leaves and washing them in the old ones and burning them in boiling water for 30 seconds
  • Make Frozen mushrooms step 9
    10
    I'll just have to get a nice, nice, nice, nice, nice, nice and nice

    • Frozen mushrooms Make Tips

    1. Adding fried shallots to the braised pork sauce enhances its fragrance. If you don't have ready-made fried shallots, you can buy red shallots or red onions, wash and mince them, stir-fry them in hot oil until fragrant, then sauté over low heat until golden brown. Remove and drain the oil for later use; 2. Another important ingredient in Taiwanese braised pork sauce is rock sugar, which is used to replace MSG. Rock sugar has a milder sweetness, unlike the intense sweetness of granulated sugar. Used in the braised pork sauce, it not only gives the meat a glossy appearance but also makes the sauce silky, balancing the saltiness and making the texture smoother and more refreshing; 3. Mince the purchased pork belly, but do not throw away the skin. Adding 400cc of broth simmered with pork skin along with the skin itself can increase the gelatin content, making the sauce thicker and more fragrant and smooth; 4. Add rice wine to remove the gamey smell of the ingredients. If you don't have Taiwanese rice wine, you can substitute it with Guangdong rice wine; 5. In Taiwanese braised pork sauce, another very important role is soy paste. Soy paste not only increases saltiness and aroma but also increases the thickness of the sauce. [Of course, soy paste is not absolutely necessary; it is best if you have it, but if not, you can completely substitute it with soy sauce. Home-style braised pork sauce doesn't need to be so finicky, hehe~]; 6. The finished braised pork sauce can be divided into small bags and stored in the freezer for up to a month if made in large quantities. Just heat the desired amount when eating; do not continuously reheat and refrigerate it. This will not only affect the texture of the braised pork sauce but also make it more likely to spoil~~~

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