Frozen
By VicentaLakin
We eat every day, but we have to learn from it, learn from it, learn from it, learn from it, practice from it, do from it. This time, the portabella Mushroom brown mushrooms, which are thick and have two round marks on their backs, are shaped like abalone, which is used to make pork, organically bind the meat and the mushrooms, and with proper cooking, which is a bit of abalone, which is expensive and complex, and which is not a regular at the table of grass-roots people like us, and which, in addition to being easy to pick, is low-cost and nutritionally valuable
Recipe Recommendations
- Brown mushroom 2 only
- minced meat 80-100 grams
- oyster sauce appropriate amount
- seafood sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- brandy appropriate amount
- corn starch appropriate amount
- sesame oil appropriate amount
- salty and fresh
- braised
- several hours
- senior
Steps for Frozen
1
Fresh meat is put in the bowl, two small spoons, one quarter sugar, one tenth brandy, one second pepper, one second pepper, sticky hands, one large spoon of clean water, and a full absorption of the water by hand to meat
2
Cut the pits with a knife on the face of the brown mushroom, mainly for the sake of image
3
(a) To boil water, to put a little oil and salt in the pot, and to extract brown mushrooms and dry water with kitchen paper or towels
4
Dry corn starch in the mushrooms
5
And spread the meat evenly in the mushrooms
6
The meat is down, and the fire is so ripe
7
And slow fire on the other side
8
It's a good back-down dish
9
(a) A bowl of one large spoon of oil, one second of seafood sauce, one small spoon of brandy, one quarter of pepper powder, one quarter of sugar, two thirds of corn starch, one small spoon of wheat oil, one third of fresh water or soup, all mixed into bowl juice
10
And pour the bowl into the pot, and mix it with a spoon, and burn the fire into a big bubble, and bring the mushrooms into the pot to draw the juice, to gather the fire, or to pour the juice evenly on the burnt brown mushrooms。Frozen Make Tips
Nutrition Tips:
1. Portabella is a large-scale brown mushroom of the mushroom category. It is a mushroom food popular among European and American consumers. The U.S. FDA has recognized brown mushrooms as a human health food. Brown mushrooms (steak mushrooms) are tender and tender, have a special lemon aroma, and are rich in vitamin C and a variety of amino acids. It can be cooked into delicious and famous dishes and is highly praised by European, American and Japanese gourmets. (Excerpted from Baidu)
2. Regular use can reduce the accumulation of cholesterol, reduce pressure reserve, increase human immunity, and prevent scurvy. It can be used as medicine. It has the effect of reducing inflammation and eliminating accumulation, treating gastroenteritis, and providing blood therapy. The fermented mycelium of Steak fungus contains a new antifungal antibiotic, which contains 17 amino acids such as leucine, and contains a rare amino acid-butyrine. It is a precious and delicious edible fungus with complete color, shape, taste, and excellent medicine and food. It is known as the "beef on the mountain" and is deeply favored by consumers. Especially in European and American countries, it is highly regarded and often appears at state banquets. This strain is expensive and has a large market gap. (Excerpted from Baidu)(Baidu says it is expensive, but I buy it from the market and it is not too expensive.)
2. The big brown mushrooms are inlaid with the minced meat, which can be said to complement each other. They are not too salty, but also can be inhaled into the gravy to make them more delicious.
Tips:
1. Before setting the meat, be sure to blanch it with water. Once, I forgot to blanch the water and felt bitter;
2. The meat must be marinated first, so that it will be more delicious;
3. After blanching the brown mushrooms, the water should be sucked dry, and then a layer of dry powder should be applied to the folds, so that the meat can be stuck more;
4. You can also try steaming. When steaming, the meat will move upwards and the gravy will remain in the mushrooms.
1. Portabella is a large-scale brown mushroom of the mushroom category. It is a mushroom food popular among European and American consumers. The U.S. FDA has recognized brown mushrooms as a human health food. Brown mushrooms (steak mushrooms) are tender and tender, have a special lemon aroma, and are rich in vitamin C and a variety of amino acids. It can be cooked into delicious and famous dishes and is highly praised by European, American and Japanese gourmets. (Excerpted from Baidu)
2. Regular use can reduce the accumulation of cholesterol, reduce pressure reserve, increase human immunity, and prevent scurvy. It can be used as medicine. It has the effect of reducing inflammation and eliminating accumulation, treating gastroenteritis, and providing blood therapy. The fermented mycelium of Steak fungus contains a new antifungal antibiotic, which contains 17 amino acids such as leucine, and contains a rare amino acid-butyrine. It is a precious and delicious edible fungus with complete color, shape, taste, and excellent medicine and food. It is known as the "beef on the mountain" and is deeply favored by consumers. Especially in European and American countries, it is highly regarded and often appears at state banquets. This strain is expensive and has a large market gap. (Excerpted from Baidu)(Baidu says it is expensive, but I buy it from the market and it is not too expensive.)
2. The big brown mushrooms are inlaid with the minced meat, which can be said to complement each other. They are not too salty, but also can be inhaled into the gravy to make them more delicious.
Tips:
1. Before setting the meat, be sure to blanch it with water. Once, I forgot to blanch the water and felt bitter;
2. The meat must be marinated first, so that it will be more delicious;
3. After blanching the brown mushrooms, the water should be sucked dry, and then a layer of dry powder should be applied to the folds, so that the meat can be stuck more;
4. You can also try steaming. When steaming, the meat will move upwards and the gravy will remain in the mushrooms.