Mushrooms
By VicentaLakin
It's expensive, but it's cheap, it's cheap, it's a big push. I've bought four and a half pounds of mushrooms and I've made a very delicious mushroom scion for breakfast today, and I've eaten it, and I've never tasted better than him, and I'll never let you down
Recipe Recommendations
- Lentinus edodes root appropriate amount
- douchi appropriate amount
- onion appropriate amount
- sesame peanut appropriate amount
- spiced powder appropriate amount
- pepper powder appropriate amount
- chili powder appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
Steps for Mushrooms
1
Here's the mushroom root
2
Torn with your hands
3
Put it in the shade and dry it. This can be kept for a long time
4
Wash the water before dry mushrooms and dry the water
5
Prepare other raw materials
6
I'm going to cut the casserole
7
There's plenty of oil in the pot
8
Put it in the gravy. The little fire blows to the yellow
9
The onions pour out the scent
10
I'll pour it in
11
Slowly into mushrooms, little fire, slowly into the mushrooms
12
It's about five spoons of oil
13
Keep the fire low, pour it into two spoons of pepper powder, pepper powder, and a small spoon of chaff
14
Three spoons of sugar and salt
15
Finally join the peanuts
16
Add Sesame
17
Just turn off the fire and add the smell
18
DoneMushrooms Make Tips
Tips:
1. Shiitake mushroom stems can be stored for a long time after being torn into strips and sun-dried.
2. When stir-frying, be careful not to use too high heat. Fry until the moisture has evaporated to facilitate storage; also, use more oil which helps with preservation.
3. Use a larger amount of sugar to enhance flavor and remove any gamey smell. Adjust chili powder and Sichuan pepper powder to your personal taste. Sprinkle roasted sesame seeds, peanuts, and other nuts when finishing the dish for a wonderful aroma.