Beijing's current market supply is very abundant, no worse than that of Europe and the United States. Based on my many years of experience living abroad, I can compare with each other. In many places, I even surpass Europe and the United States. In particular, the supply of vegetables and non-staple foods is more abundant and diverse than the vegetable market in San Francisco, the United States. In a word, everything is available!
Take the morning market near my home for example. Visiting once in a while will make you dizzying. There are all agricultural and sideline products from all over China, and even imported vegetables and fruits here. It is much cheaper than those in supermarkets. You can buy everything you think of and don't think of. On Saturday morning, I strolled leisurely for more than an hour. Everything I saw was fresh and wanted to buy everything I saw. However, a person's belly was ultimately limited. I could only buy some vegetables I like. As long as there was enough to eat, there was no need to buy it. Store it, or eat it fresh.
Today, I made my favorite "fresh bean sprouts". I fried it with some coprinus mushrooms and minced meat. It tasted great! Let's make this "Coprinus mushroom fried bean sprouts".
stir-fried bean sprouts with coprinus
Recipe Recommendations
- Coprinus comatus 250 grams
- minced pork 100 grams
- diced red pepper 60 grams
- salt 2 grams
- chicken essence 1 grams
- oyster sauce 20 grams
- yellow wine 15 grams
- white pepper a little
- green onion 20 grams
- ginger 10 grams
- cooking oil 20 grams
- salty and fresh
- fried
- ten minutes
- simple
Steps for stir-fried bean sprouts with coprinus
1
Coprinus comatus, bean sprouts, minced pork, diced red pepper, salt, chicken essence, oyster sauce, rice wine, white pepper powder, chopped green onion, minced ginger, cooking oil.
2
Heat the frying spoon on fire, add appropriate amount of cooking oil, add the minced meat and stir-fry.
3
After stir-frying the minced meat thoroughly, add onions and ginger and stir-fry to create the fragrance.
4
Add in coprinus mushrooms and continue to stir-fry.
5
Drain up to 50% of the water and add in the sprouts and stir-fry.
6
Add bean sprouts and stir-fry well, cook appropriate amount of rice wine, then add oyster sauce and stir-fry well.
7
Sprinkle in a little pepper and salt and stir well.
8
Finally, add a little chicken essence to freshen up, stir-fry well, add red peppers, and use high heat to harvest the juice.
9
Remove the remaining soup from the pot. After taking it out of the pot, plate it and serve it on the table.stir-fried bean sprouts with coprinus Make Tips
Characteristics of this dish: colorful color, delicious taste, combination of fungi and beans, and balanced nutrition. Warm tips: 1. Fresh coprinus mushrooms do not need to be blanched with water. After blanching, the water will turn sour. When frying, on the one hand, there is too much water, and on the other hand, it is not as delicious as dry-stir-fried. Just wash and drain the coprinus mushrooms before frying. 2. Fresh sprouts do not need to be blanched or peeled after washing them. Fresh sprouts are not as good as old sprouts that have grown in water. They are easy to cook after being put into the pot, so you should fry coprinus mushrooms first and then add the sprouts. However, when frying the old bean sprouts, you need to be peeled and stewed for a few minutes after being put into the pot. There are some differences between the two practices, so you should pay attention. 3. Since the raw materials of this dish are all fresh, it is best to maintain its tender feeling when making, and try to use the original colors as much as possible. When frying, you don't need to use soy sauce, just fry with lighter oyster sauce, so that you can Maintain the original colors and taste delicious. There is no need to thicken oyster sauce. The oyster sauce itself has a certain consistency. Finally, collect the soup completely.