Tibetan baked mushrooms
By VicentaLakin
Tibetan specials, fresh and smooth tastes, mushroom-like fragrances that make you want to try Tibetan food? It's easy, folks. Try it
Recipe Recommendations
- dried mushrooms of 10
- tomatoes of 2
- oil appropriate amount
- sugar 2 teaspoons
- salt appropriate amount
- starch appropriate amount
Steps for Tibetan baked mushrooms
1
The dry mushrooms are blistered and removed, and the water for the mushrooms is left with a few spares later。
2
Scratch the tomatoes when they're bubbled。
3
Preparatory Juice: Add a proper amount of starch (not too thick), a proper amount of sugar, a small amount of salt, evenly mixed。
4
Hot oil in the pan, heat it up, put in mushrooms, and fry both sides。
5
And then you pour in the fined juice, and you put it evenly on the mushrooms。Tibetan baked mushrooms Make Tips
1. Using the soaking water from the mushrooms to make the sauce enhances the rich mushroom flavor of the dish.
2. To preserve the nutrients in the mushrooms, do not soak them in boiling water or add sugar.
3. The amount of sugar must not be too much or too little, otherwise the texture will be poor!
4. If you have Highland Barley, you can sprinkle it evenly on the dish.