Mushroom 10, rape 1 teaspoon, oyster sauce 1 tablespoon, 2 tablespoons of fresh soy sauce, 2 grams of salt and a little sugar. Put the seasoning in a small bowl, add water and mix well. Wash the mushrooms with clear water, control the moisture, heat them in a pot, put some cooking oil (whatever oil you like) in the pot, and fry them slowly over low heat. When there are some wrinkles on both sides of the mushrooms, pour in the prepared juice, wait about 2 minutes for the soup to thicken, turn off the heat, then put the blanched rapeseed on the mushrooms at the bottom of the pot and pour the remaining soup on it.

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 preservation bag, put the chopped mushrooms into the bag, and then pour a proper amount of barbecue sauce into the bag.

A home-cooked dish: the perfect meeting of mushrooms and barbecue sauce-delicious fried mushrooms.

3. Then squeeze the air out of the bag, tie the bag tightly, rub the mushrooms in the bag by hand, let the barbecue sauce and mushrooms mix evenly, and then put them in the refrigerator 1-2 hours.

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

5. Pour a little oil into the pot, heat it, and add mushrooms.

6. Fry in medium heat until golden, then turn over and continue to fry in medium heat until golden.

Recipe tip:

1. Barbecue sauce has many uses, not only for roasting, but also for pickling, frying and frying.

Barbecue sauce's ingredients already include onion, soy sauce, garlic, salt, rice wine, black pepper and sesame seeds, and even pear pulp. Therefore, when curing meat, mushrooms and other raw materials, there is no need to add other seasonings.

3. Mushrooms can be replaced by Pleurotus eryngii, Pleurotus nebrodensis and other mushrooms with thicker meat; I used the original barbecue sauce.