Salt and pepper mushrooms

Ingredients: 500 grams of mushrooms, 1 egg yolk, salt, chicken essence, dry starch, flour, and appropriate amount of salt and pepper powder.

Method

1. Tear the mushrooms into small strips, wash them and slightly squeeze out the water.

Tear the mushrooms into small strips, wash them, and squeeze out a little of the water

2. Add all the other ingredients, and adjust the seasoning well, because there is no need to adjust it after frying. Excess seasoning. In addition, don’t add too much salt, because chicken essence and salt and pepper powder also contain some salt.

3. After mixing evenly, the mushrooms will be evenly coated with a layer of batter. At this point, you can put it in the pot and fry it over low heat. Use chopsticks to stir constantly to prevent the battered mushrooms from sticking together.

4. Wait until the mushrooms are fried to a crispy yellow color before serving. If the oil temperature was not controlled well before, you can heat the oil and fry again. Remove and drain the oil. Tip: If the seasoning was too light before, sprinkle some salt and pepper powder evenly on the mushrooms while they are still hot (and this will allow you to more fully call them salt and pepper mushrooms).

Mushroom soup

Ingredients: 1.2 liters of vegetable broth, 140 grams of country-style bread, 1/2 small onion (or 1 shallot), 650 grams of large flat-topped mushrooms, 3 sprigs of parsley, 2 tablespoons of olive oil, 1/2 small clove of garlic, a little minced cardamom spice or freshly ground nutmeg, a little salt, and an appropriate amount of black pepper.

Method

1. Boil the soup. Soak the bread in a little cold water.

The soup is boiled. Soak the bread in a little cold water

2. Peel and chop onions or shallots. Wash the mushrooms and cut into coarse slices. Wash and chop parsley.

3. Heat the olive oil in a large frying pan and fry the onions or shallots over medium heat until light brown. Peel and smash the garlic and add it to the pot. Add mushrooms and cook until juices run clear, then add parsley.

4. Squeeze the bread dry and add to the mushrooms and stir. Add stock, ground cardamom spice or ground nutmeg and bring to a boil. Cover the pot halfway and cook for 15-20 minutes.

5. Turn the soup into a smooth soup, but keep the mushroom slices. Reheat, season with salt and pepper, and serve immediately.

Braised mushrooms

Ingredients: 500 grams of mushrooms, 1 spoon of oyster sauce, 1 spoon of Lee Kum Kee braised sauce, 1 tsp of sugar, a little pepper, a little chives.

Method

1. Wash and slice the mushrooms, blanch them in boiling water and take them out.

Wash and slice the mushrooms, blanch them in boiling water and take them out

2. Heat a little olive oil in the pot, add the mushroom slices and stir-fry for a while, add oyster sauce and stir-fry evenly.

3. Add appropriate amount of water, braised juice, sugar and pepper, and bring to a boil over high heat.

4. Turn to medium heat and cook until the juice is reduced, then sprinkle in chopped green onions.

Fried Mushrooms

Ingredients: half a box of mushrooms, flour, cornmeal, 1 egg.

Method

Remove mushroom stems. Beat the eggs, add 1 tablespoon of flour and 2 tablespoons of cornmeal, stir evenly, add the mushrooms into the batter and roll them, let the batter coat the mushrooms all over, then put them in the oil pan and fry.

The oil does not need to be too hot, just 70% hot is enough.