Roasted Mushrooms with Tianbei
Tianbei has the characteristics of absorbing flavor, and the fungus juice penetrates deeply into the Tianbei, making it more juicy, soft and tender. Fungi were not only fresh in taste, but also rich in amino acids, so they were the best food at that time. Tianbei may have a "naughty" taste after being stored for a long time or after being deeply fermented. Some friends like it very much, and some friends may not like it, so you can blanch Tianbei in water and dry it and put it into vegetables.
Recipe Recommendations
- heavenly shell 50g
- Tricholoma 70g
- onion 3g
- cooking wine 10g
- soy sauce 7g
- salt 4g
- sugar 5g
- pepper 1g
- water starch 1 small bowl
- sesame oil 2 drops
- salty and fresh
- fried
- ten minutes
- simple
Steps for Roasted Mushrooms with Tianbei
1
Slice Tianbei and mushroom separately, and chop the onion and ginger.2
Blanch Tianbei and mushroom in water respectively, and cool them to control the dry water.3
Put the bottom oil in the pan, saute the spring onions and ginger until fragrant, add the mushrooms and stir fry, add soy sauce and cooking wine, and put water to cook for 5 minutes.4
After 5 minutes, add sugar, salt, pepper and temperels and continue to cook for about 2 minutes.5
Add water starch and stir fry, add sesame oil and serve.Roasted Mushrooms with Tianbei Make Tips
Fungi plants are very rich in nutritional value. They contain more protein, carbohydrates, vitamins, etc., as well as trace elements and minerals. Eating more can enhance human immunity.