1. Wash and drain the mushrooms, first remove the stems of the mushrooms with a knife, and then make a flower knife on the surface of the mushrooms. The purpose of the flower knife is to make the dishes look beautiful, and the other is to facilitate the mushroom to taste. Cut mushroom stems and slices can be used for fried rice or fried vegetables.

2. Take a food fresh-keeping bag, put the chopped mushrooms into the bag, then pour a proper amount of barbecue sauce into the bag, then squeeze out the air in the bag, tie the mouth of the bag tightly, rub the mushrooms in the bag by hand, so that barbecue sauce and mushrooms can be better mixed, and then put them into the refrigerator 1-2 hours.

3. Take out the pickled mushrooms and put them in a ventilated place for about 15 minutes, which can reduce the moisture in the barbecue sauce on the surface of the mushrooms and avoid splashing oil when frying in the pot.

4. Pour a little oil into the pot, heat it, add mushrooms, fry over medium heat until golden brown, and continue to fry over medium heat until golden brown.

skill

Barbecue sauce actually has many uses, not limited to roasting, but also pickling, frying and frying.

Barbecue sauce already contains onion, soy sauce, garlic, salt, rice wine, black pepper and sesame seeds, and even pear pulp. So curing meat ... (unfold)