Miyagi mushrooms
By VicentaLakin
Spicy spicy, smelting mushrooms, sweet, sweet with acid。
Recipe Recommendations
- Pleurotus eryngii 1 piece
- peanuts 50 grams
- water chestnut 6 pieces
- rapeseed oil 3 teaspoons
- sweet potato powder 2 teaspoons
- vinegar 2 teaspoons
- white sugar 2 teaspoons
- soy sauce 1 teaspoon
- soy sauce 1 teaspoon
- salt 0.5 teaspoon
- MSG 0.5 teaspoon
- dried hot pepper 2 pieces
- green onions 1 piece
- sweet and sour
- fried
- half an hour
- ordinary
Steps for Miyagi mushrooms
1
Apricot mushrooms. Clean the skin
2
Cut to squared
3
Slurping salt, 10 minutes' salt
4
Squeeze the salt water, spread the red powder, grab it。
5
(a) Peanut rice, water for washing, bubbling
6
(b) Brush and then put it into cold pots, pour it intoseed oil, and start a small fire
7
We'll have a flat blowout。
8
Chettin, onions, dry pepper cut。
9
It's oily, burning up to 60-70% and pouring into mushrooms
10
It's about a minute or so。
11
- Less oil and dry sea peppers in the fire
12
Pouring of mushrooms, platinum, peanut rice
13
(a) A fire pouring into red powder, odour, raw, old, jealous, sugar and water-purified juice
14
To the juice, to the onions
15
Just flatten it。