My father made porcini for me when I was a kid. Which one tastes delicious for a long time remains in my memory. But my husband wouldn't allow me to eat this after I got married. His eating habits always insist on eating fresh food. Vegetables and meats must be bought ready-made every day. I never had a chance. One day a guest came to the house and asked for this dish. That's why I had the opportunity to cook and eat it.
The main method for this dish is to process it first. Then use quick-frying and quick-out method to keep the meat tender and smooth and the porcini delicious. The production process is also quite simple and easy to learn. But I still suggest that this dish should not be eaten often. Because porcini is not a local product, it is soaked in salt water for a long time. Only by keeping it from deteriorating. So it's better to eat less. Just have a bite occasionally.
stir-fried boletus
Recipe Recommendations
- pork 150 grams
- Boletus 150 grams
- green onions 50 grams
- pepper More than 10 grains
- edible oil 50 grams
- water bean flour a little
- refined salt appropriate amount
- cooking wine appropriate amount
- chicken essence a little
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for stir-fried boletus
1
First day of cooking. Buy porcini mushrooms purchased on the market home and wash them with boiled water bile. Then soak in plenty of water. You can change the water several times in between.
2
Slice authentic eyebrow meat for later use. The reason why I said I wanted real eyebrow flesh. Because I find it in the vegetable market now. Many illegal merchants use large amounts of pork leg meat as eyebrow meat to seek huge profits. Everyone should pay more attention when purchasing. If you buy pork leg meat by mistake, the fried meat will be very fluffy and not delicious at all. Raw materials are the most critical in making food and drink.
3
Cut the brewed boletus and green onions, arrange and place them on a plate for later use.
4
Use soy flour with water. Refining salt. Cooking wine. Season with ground pepper and chicken essence for 10 minutes. Grasp and pinch the water bean flour vigorously. Don't try to save trouble just mix it up randomly. This step is critical.
5
Put 50 grams of oil in the pan, more than 10 grains of pepper and turn on high heat.
6
When the oil temperature is 90% hot. Add the meat slices and stir fry quickly.
7
Then add the green onions and stir-fry the boletus quickly and quickly serve the pan. The shorter the time you stay in the pot, the better it tastes. Even if it's a little raw. As far as residual temperature is concerned, the dishes can be cooked well.
8
The last thing I want to remind you. Nothing needs to be put in the later process. Because porcini is already very salty. You should also try to be as light as possible when grading the meat. Don't use the same method as usual.