Tea, mushrooms, melon meatmeat
By VicentaLakin
There is a preference for cooking with fungs and mushrooms, as opposed to fire and burning. After consultation, the decision to make soup with tea mushrooms was generally acceptable. Some black moules were added, while the silk melons were set to fire, and were added to the team in an ad hoc manner. The water from the tea-bearing mushrooms was not thrown away, but rather filtered out the clarification and cooked together in soup to reduce nutrient loss。
Recipe Recommendations
- tea tree mushroom 20 grams
- black fungus 5 grams
- loofah 2 pieces
- pork 60 grams
- salt appropriate amount
- green onion a little
- Jiang appropriate amount
- garlic appropriate amount
- starch appropriate amount
- salty and fresh
- cook
- several hours
- simple
Steps for Tea, mushrooms, melon meatmeat
1
Primary mushrooms
2
Tea mushrooms and wood ears are soaked with water
3
Full rise
4
Take it out and wash it with water
5
Water impregnated with tea mushrooms, static clarification
6
Rewinding surface clarification fluid
7
It's cut into meat
8
Add adequate salt and starch
9
With a little water
10
Smelt slices
11
Slice and spare
12
And pour in the pot the proper amount of water and the water to soak the mushrooms
13
Add garlic chips and boil
14
Pour tea, mushrooms and wood for 15-20 minutes
15
Add a silk chip and cook it softly
16
Add meat
17
When the meatloaf is cooked, it tastes like salt
18
Get out of the pot and fill the bowlTea, mushrooms, melon meatmeat Make Tips
Mushrooms have their own natural umami, so we will not use MSG or other flavor enhancers. The cooking time for the shiitake mushrooms can be adjusted to your preferred texture; if you like them softer, cook them for a bit longer.