Porridge mushrooms
By VicentaLakin
Because Suzhou is not very spicy, I'm not very good at cooking it, and I think it should be salty, so I have to have some fresh food to make it taste better. So, this gravy mushroom was born! It's very simple, and it doesn't have too many sauces, much less chili and any heavy-mouthed ingredients, especially for our Suzhou taste。
Recipe Recommendations
- bacon 300g
- tea tree mushroom 200g
- Pleurotus eryngii in 1
- salt 1 teaspoon
- cooking wine 1 teaspoon
- soy sauce 3 tsp
- ginger 4g
- vegetable oil a little
- salty and fresh
- fried
- ten minutes
- simple
Steps for Porridge mushrooms
1
Wash the pork, put it in the cold water pan, boil it and burn it for five minutes。
2
Scratch the scabs in a thin form。
3
Washing the apricot mushrooms, cutting them into rough strips。
4
Take the tea mushrooms off their roots, wash them clean, cut them in two。
5
Add a little oil to the frying pan, heat it up, blow it down。
6
Go down to the gravy to make oil out of the small fire。
7
The oil that comes out, it can pour some。
8
And then it pours into a proper amount of wine, and it's even。
9
Put the apricot and the tea mushrooms in the pot。
10
And then it's in the right amount, and it's down. It's been a long time since I've been able to get to the point where I've been working with my friends。
11
Finally, taste it, because the meat itself is salty. If it's not salty enough, it's a little salty。
12
A little garlic leaf, a little incense. No and no。Porridge mushrooms Make Tips
During the fumigation process, the porcelain surface is bound to a lot of dirt, so it is necessary to stay warm for longer periods of time, or to be immersed in warm water for some time, which makes it easier to wash. It's just a little bit of oil, because it's got a lot of fat in it. The oil from the oil can be poured down, and it'll affect the taste if it's too greasy. Since the meat itself tastes salt, the final salt must be added as appropriate。