Spicy sea mushrooms

material

Half a catty of seaweed, 2 peppers, 2 garlic and 2 nine-story towers, 1 bowl.

condiment

Wine 1 tablespoon soy sauce paste 2 tablespoons chicken powder and half a teaspoon sesame oil 1 tablespoon.

Exercise 1

Wash and cut into inches, slice pepper and garlic, and mash for later use.

Exercise 2

Take a pot, add 3 tablespoons of oil to stir-fry minced garlic and pepper, then pinch the wine, stir-fry dried mushrooms for a while, then season with soy sauce paste and chicken powder, stir well, add a nine-story tower to stir well, and then take out the pot, thus completing our spicy dried mushrooms today.

Cold dried seafood

Practice: 1. A bag of dried golden algae, a cucumber and a carrot. I searched the internet for the introduction of golden dried seaweed strips:

2. Soak dried seaweed strips in cold water for one hour.

3. Boil the water in the pot and blanch the soaked tape in the water. If you want to eat something soft, it will take a long time. I only blanched for two minutes, and it felt just right, tough and crisp.

4。 Heat oil in a pan, add pepper, sesame and pepper, and stir-fry until fragrant. Remember, put the pepper granules first, add sesame seeds and pepper segments after the oil is boiled, and turn off the heat immediately. Blanched sea mushrooms are fished out of hot water and immediately soaked in cold water, which will make the meat firm and increase the crispness. Shred cucumber and carrot. Add vinegar, salt, a little sugar, and just fried seasoning oil, sprinkle with minced garlic and mix well. This dish is ready.

Braised beef tenderloin with mushrooms

Features: delicious, tender and smooth, with endless aftertaste. Raw materials: 200 grams of water velvet, beef tenderloin 150 grams. Seasoning: 40g of salad oil, 25g of red pepper rings and strips, 20g of wet starch 10g, 20g of onion, 5g of garlic slices and shredded ginger, 5g of pepper 1g, 5g of salt, 30g of broth and 5g of chicken essence. Production method: (1) cut the water wool into filaments for later use; Beef tenderloin is seasoned with salt and sized with wet starch. (2) Saute ginger and garlic in an oil pan, add shredded sea cucumber, chicken essence and beef tenderloin, stir-fry evenly, add broth, add red pepper rings, green and red pepper strips and onion segments, stir-fry evenly, pour on an iron plate, and finally sprinkle with pepper. Expansion and boiling: the expansion rate of sea mushrooms is 700- 1000%, and it is generally enough to soak them in warm water at 60-70℃ 1 hour. If it swells a lot at a time, it can be soaked in clear water for 2-3 days. Squeeze out the water before use, because the special sponge inside can absorb a lot of water when soaking. Squeeze it dry before cooking, and the sponge can absorb fresh soup or sauce, thus making it more delicious and refreshing. If you want to dilute the inherent fishy smell of sea mushrooms, you can put the softened sea mushrooms in boiling water for several times before using them. The puffed mushrooms are suitable for various cooking methods such as steaming, boiling, frying, marinating, stewing, mixing, stewing, rinsing, etc. They can be used as main ingredients and ingredients for making cold dishes, hot dishes and hot pot, and can also be used for jiaozi and soup. Dried sea mushrooms are very elastic when chewed in the mouth. In order to soften its taste, in addition to ensuring the time of dough making, it can also be cooked for a long time, or stewed in boiling water for a while. Materials and methods of Antarctic delicacies: soak a proper amount of dried mushrooms in cold water 1 hour to a proper hardness, and then wash them; After the pot is lit, add appropriate amount of water, ginger slices, garlic and a little salt. After the water is boiled, put the mushrooms in the sea and blanch them with clear water. Take out and drain. Add garlic, coriander, salt, sesame oil and other cold dishes and sprinkle with sesame seeds. Master's lecture: Hairy velvet is a natural seaweed plant, which grows in the ice sea on the south coast of Antarctica. Do not use warm water or boiled water when soaking. Because it has a slight fishy smell, you should choose good sesame oil to cover its fishy smell. You can add Chili oil if you like spicy food.