Qualified personnel officially certified by Haima Nini Douguo Cuisine.
material
400g fresh mushrooms
Peanut oil 300g
3 garlic heads
Pepper 10g
5 g pepper
30g of white sesame seeds
5 grams of salt
White vinegar 1 teaspoon
Practice steps
1. Flatten garlic with a knife and peel it (so that it can be peeled).
2. Cut into pieces; Cut into small pieces
3. Wash the fresh mushrooms and cut them into pieces.
4. cut the pepper into small pieces and divide it into three parts (home-grown)
5, raw white sesame seeds (cooked will be more fragrant)
6. Pepper
7. Add half peanut oil to the pot, which is slightly hot. Add garlic and stir-fry until fragrant.
8. Pour in the mushroom slices and fry them on low heat.
9. Stir-fry the mushrooms until they are soft, rotten and juicy, then add some salt (about 5g) and continue to stir-fry.
10, then add pepper and continue frying.
1 1. Add the remaining peanut oil when the mushrooms are slightly changed, and keep stirring during the period to avoid uneven coloring or paste the pot.
12. Turn off the fire after the mushrooms are fried to golden brown.
13, quickly pour 1/3 chopped pepper and white sesame seeds and mix well.
14. Add 1/3 chopped pepper after seeing the color change.
15. At this time, pour the mushroom oil into the container, add the remaining 1/3 pieces of pepper and mix well.
16, quickly pour in white vinegar and mix well.
17, completely cooled and sealed.
skill
1, mushroom oil can be made more at a time, and various flavors will blend into the oil after being stored for about one month, and the taste will be more fragrant at this time. The prepared mushroom oil can be used for cooking noodles or rice noodles for breakfast, or mixed with bean jelly and cold dishes in hot weather. 2, the pepper is put in three times, which can not only retain the fragrance of the pepper, but also maintain the beautiful color of the pepper. You can turn mushrooms into other fungi. 4. After the fungus is fried soft, you can put salt to make the salt better blend with the fungus and have a taste.
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