Dry roast four treasures
By EverettKutch
Today, I would like to present you with a dry roast of four treasures, and I strongly recommend it to all beans. First, the ingredients are simple, and these four ingredients are very common and common; second, the preparation is simple; third, the taste is salty and fresh, the color is bright and oily, and the taste is very good. Especially during the festival period, such a fine vegetarian dish is definitely overshadowed, haha.
Recipe Recommendations
- fresh mushrooms 6 flowers
- dried fungus 6 flowers
- Jiang 5g
- chives 1 piece
- cooking wine 腌笋片、调料汁各用20ml
- soy sauce 20ml
- white sugar 5g
- chicken essence 3g
- white pepper 2g
- salt 5g
- oil 350ml
- salty and fresh
- burn
- ten minutes
- senior
Steps for Dry roast four treasures
1
Wash fresh winter bamboo shoots, straw mushrooms, mushrooms and dried fungus.
2
Divide straw mushrooms and mushrooms into four.
3
Cut winter bamboo shoots into pieces of comb.
4
Add salt to winter bamboo shoots slices.
5
Add cooking wine, mix well, and marinate for 5 minutes.
6
Soak dried fungus in warm water and tear it into small flowers.
7
Heat the oil in the pan over medium heat to 60%.
8
Add the marinated winter bamboo shoots and fry them slightly to color, remove and drain the oil.
9
Add the straw mushrooms and fry them quickly, and take about half a minute to remove them.
10
Also quickly fry the mushrooms for half a minute and remove them.
11
The fungus is also quickly fried for half a minute and removed.
12
Cut the onions and ginger into minced pieces.
13
Mix cooking wine, soy sauce, white sugar, white pepper, and chicken essence to form a seasoning sauce.
14
Leave the bottom oil in the pan, add shredded green onions and shredded ginger when it is 50% hot, and saute until fragrant.
15
Pour in the mixed juice and stir well.
16
Add the fried winter bamboo shoots, straw mushrooms, mushrooms, and fungus, stir quickly and stir well, cover the lid and simmer for one minute to serve.Dry roast four treasures Make Tips
1. The purpose of frying the four treasures is to allow part of the water in them to evaporate and make them more delicious when frying. 2. The materials of Sibao can be changed according to your own taste. 3. Dry cooking is a cooking method in which the main ingredients are fired, so that the soup is immersed in the main ingredients or evaporated, and only the bright oil is seen but the soup is not seen in the finished product.