Composition:
One head of garlic, 5 millet peppers, 1 tablespoon of soy sauce, a little salt, a little sugar, 8 mushrooms, a little cumin powder and a proper amount of chopped green onion.
Steps:
1 and 1 garlic peeled and minced, 5 millet peppers washed and cut into sections. Stir-fry minced garlic and millet pepper rings in hot oil, pour 1 tablespoon soy sauce, and stir-fry with a little salt and sugar.
2, 8 mushrooms washed and pedicled, set aside.
3. Add garlic juice to the bottom of the mushroom.
4. Sprinkle a little cumin powder.
5. Put it into the middle and lower layers of the steaming oven without preheating, turn on the tender baking function, and set it at 200 degrees for 25 minutes.
Tips:
Besides putting vegetables directly, you can also roast mushrooms on a baking tray covered with tin foil.
The practice of roasting mushrooms.
Remove the stems of mushrooms, wash them, cut them into wide strips and put them in a big bowl. Add oil and stir well. Add salt, spiced powder, cumin powder, Chili powder and white sesame seeds, and mix well to make each piece of mushroom evenly coated with seasoning. Tip: Mix the oil well first, so as to stick the oil on the surface of the mushroom before sticking the seasoning.
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Put the mushroom strips on the baking tray, spread them out without overlapping, put them in the middle layer of the preheated oven, heat them up and down at the same time, bake them at 200 degrees for about 25 minutes, and dry them.
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Natural roasted mushrooms
Ingredients: 9 fresh mushrooms.
Ingredients: green pepper, celery
Seasoning: cumin, orange peel, vegetable oil, salt, tomato sauce Tools: Pot and induction cooker first enter the first stage, and prepare materials:
1, take some fresh mushrooms, wash them, and dry the water with clean white gauze;
2. Cut off the handle of the mushroom with a knife;
3. Draw a "cross" on the top of the mushroom (it can also be your favorite opening such as "V" or "M");
4. Next, sprinkle with cumin powder.
1. Coat each mushroom with a layer of vegetable oil, and at the same time evenly coat the cumin sprinkled on it, then pour the vegetable oil into the pot, tilt the pan back and forth, left and right to make the oil flow all over the bottom of the pot, then add the mushrooms, and finally sprinkle a layer of cumin.
2, ready to start baking mushrooms, and finally remember to sprinkle a layer of salt on the mushrooms before covering the lid. All right, cover the pot and simmer for ten minutes.
Add your favorite ingredients:
After ten minutes, open the lid, and you will find that many mushroom juices have been cooked, giving off attractive roasted cumin flavor and unique aroma of mushrooms.
At this time, you will find that the roasted mushrooms in the pot are breathing bulging, and the "cross" shape cut on them is like the mushroom's small mouth breathing in and out. It is happy to say: come and smell it, I smell good, waiting for you to eat me ~!
You can say to it: oh ~! Don't worry, we have some work to do!
Then, at this stage, you can start adding any spices you like, sprinkle the spices evenly on the mushrooms, cover them, and bake them for another five minutes with minimal fire.