Hand-shredded mushroom
The taste and taste of this dish are particularly good. The mushroom tastes like a meat dish. It is smooth, tender and refreshing, and slightly spicy. Very good. Originally, there were only mushroom and green pepper, but I added some fungus this time to balance nutrition and add another color.
Recipe Recommendations
- Pleurotus eryngii one
- green pepper appropriate amount
- fungus appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- dried chili appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- oyster sauce appropriate amount
- medium spice
- explosion
- ten minutes
- simple
Steps for Hand-shredded mushroom
1
Use your hands to break the four petals of apricot mushroom, and then tear them into silk. Shred fungus.
2
Shred ginger, shredded dried peppers, and beat garlic to pieces.
3
Shred green pepper.
4
Pour a little oil into the pan, stir-fry the ginger, garlic, and dried peppers.
5
Add mushrooms and fungus, stir-fry until soft, add salt, pepper, and a little oyster sauce to taste.
6
Remove the pan and add some chicken essence sesame oil to enhance the flavor.Hand-shredded mushroom Make Tips
Next: The hand-shredded mushroom taste is particularly good, like pork belly. Mushrooms are strange. They are very dry at first, but they are slowly fried over low heat for a long time. Therefore, it started with a moderate fire, but then it was about to become a huge fire. The requirement for this dish is that the less water the finished dish produces, the better. Because the juice will taste better when it is dried. Just put a little bit of oyster sauce and make it fresh. If you don't have oyster sauce, replace it with white sugar and light soy sauce. One teaspoon of white sugar and one tablespoon of light soy sauce.