1, dry frying method of boletus
Dry frying means not to boil water or stir-fry soup until it is cooked. Especially suitable for the cooking of boletus, dried bar, turtle shell and other bacteria. Dry frying takes aroma as the main material, and the main seasonings are dried peppers, green peppers and garlic. Of course, you can also add some ham, bacon, sausage, shrimp and other ingredients to fry together according to your own taste, but it is not advisable to put more.
2. Boletus decoction method
Cantonese people like to drink soup, so they often use fungi to make soup. In fact, making soup is also called cooking soup, mainly for drinking fresh soup. You can fry a small amount of oil first, then add water or soup to cook, or boil water or soup and add edible fungi. Be careful not to put too much soup, and the seasoning should be light to highlight the fresh and mellow taste.
3, boletus buckle steaming method
Buckle steaming method is to put the raw materials neatly into a bowl, steam them in a steamer and buckle them on a plate. When stacking raw materials, you can smear some substances containing glial protein, such as chicken paste, fish paste, shrimp paste or egg white. With a view to reasonable collocation of meat and vegetables, balanced nutrition and more mellow taste. Besides boletus, there are Pleurotus ostreatus and Hericium erinaceus.
4, Boletus fried method
The characteristic of the frying method is that there is more oil and more fire. Before heating, the raw materials processed by this cooking method must be soaked in seasoning, dried in water, and then fried in an oil pan until the color is golden or the water is dry. The characteristics of raw fried bacteria are fragrant, crisp and mellow.
5. Boletus frying method
The frying method is to cut the raw materials into thick slices, put them in a pot and slowly fry them with medium-low heat until they are mature. When frying raw, you should not have too much oil in the pot, but fry it on both sides. It should have the characteristics of crispy outside and fresh inside.
6, boletus barbecue method
The method of barbecue is to roast the bacteria directly on the fire until they are mature. Pay attention to the size of the fire when baking, and you can't burn it or apply grease. Keep the original flavor and fragrance. You can dip in salt and pepper, ketchup, spicy soy sauce and so on. Because this way of eating is angry, it is only eaten in some places at present.
7. Boletus is fried with paste
Hanging paste frying is a form of frying, which is to wrap the raw materials with starch or egg paste and glutinous rice skin and put them in an oil pan to fry until they are mature. It requires tender appearance and golden color.