First, the practice of Coprinus comatus and celery
material
Three Coprinus comatus, one celery from China, one dried bean curd, five dried red peppers, vegetable oil 1 tablespoon, salt 1 tablespoon and sesame oil 1 tablespoon.
working methods
1. Coprinus comatus can be shredded, and the umbrella surface can be partially sliced or cut into strips. Tearing Coprinus comatus here tastes more like chicken than cutting Coprinus comatus. Netizen mountain flower JJ said, so I tried it, and the taste is not much different, but it really looks like shredded chicken! ) Shred dried beans, shredded dried peppers, sliced celery stems, blanched leaves with boiling water, and then washed with clear water for later use.
2. Put a tablespoon of vegetable oil in the pot. Stir-fry Coprinus comatus on medium-high fire (7th gear), add salt to let Coprinus comatus come out of the water, then add dried shreds, and stir-fry on medium fire to let the dried shreds absorb the juice and umami flavor of Coprinus comatus.
3. When the dried silk absorbs almost the soup, add dried red pepper, stir fry, add coriander, add salt to taste, add 1 teaspoon sesame oil, and immediately take it away from the fire source.
Second, the practice of shrimp and Coprinus comatus
material
Ingredients: Coprinus comatus 250g, shrimp 200g, egg white 1, cucumber 50g. 4g of salt, 25g of starch, 30g of clear soup, 3g of cooking wine15g, 3g of rice vinegar, 2g of sugar, 3g of monosodium glutamate, 5g of water starch15g, 50g of peanut oil (about 75g) and 5g of garlic foam.
working methods
1. Soak Coprinus comatus thoroughly with clear water, wash impurities, and cut in half; Remove the shrimp line from the shrimp, put it in a bowl, add egg white, salt 1 g and starch and mix well; Wash the cucumber and cut it into small pieces.
2. Take 1 small bowl, add clear soup, 3g of salt, cooking wine, rice vinegar, white sugar, monosodium glutamate and water starch, and mix well to form a thick juice.
3. Put the clean pot on the fire, put the peanut oil to 50% heat, add the shrimps and slide until cooked, and remove the clean oil.
4. Leave a little base oil in the original pot, and then heat it on the fire. Add garlic foam and cucumber slices into the pot, pour Coprinus comatus and shrimps and stir-fry for a few times, put them in the sauce and cook them. Stir them quickly and evenly, and serve.
Third, the practice of fried broccoli with Coprinus comatus
material
Coprinus comatus, broccoli, sliced meat, shredded onion, minced garlic
working methods
1. Break broccoli into small flowers, wash Coprinus comatus, and blanch them in boiling water!
2. Cut the Coprinus comatus into sections after cooling water, and prepare a little sliced meat, shredded onion and minced garlic.
3. Heat the oil pan, add the onion, ginger, and stir-fry the meat slices. After the meat slices turn white, add the mushrooms and broccoli and stir-fry a few times, add a little salt, and finally add the minced garlic and push them out of the pan.
Fourth, the practice of cooking scallops with Coprinus comatus sauce
material
16 Coprinus comatus, 8 scallops, 8 vegetable cores (taken from the second half), 2 raw egg yolks, 1 cabbage leaf, 2 green cherries, 100g diced chicken breast. Seasoned chicken soup 150g, Korean boiled juice 15g, monosodium glutamate and chicken essence 15g, sugar 8g, raw flour 20g and salad oil 750g.
working methods
1. Sandwich a scallop and two Coprinus comatus (add raw flour and egg yolk to make paste and apply it on both sides of the two Coprinus comatus), and fry in a non-stick pan for 3-4 minutes until both sides are golden.
2. Heat the oil in the pot to 60% heat, add the diced chicken marinated with 5 grams of salt for 5 minutes, fry for 5 minutes and then take it out.
3. Put chicken soup, Korean-style boiled juice, monosodium glutamate, chicken essence and sugar into a clean pot, add 5-6 grams of raw flour to thicken, pour it on the scallop Coprinus comatus in a plate for molding, put the cabbage core cooked in boiling water in the interval with the scallop Coprinus comatus, put Chinese cabbage leaves in the middle of the dish, put diced chicken and put cherries.
Taste type
Salty taste.