10 ways to eat apricot mushrooms:

The first: fish-scented apricot mushrooms

Specific production methods:

The first step: prepare the ingredients. Two apricot mushrooms, carrots, 1 sharp pepper, dried fungus, green onion, ginger and garlic.

The second step: the apricot mushrooms cut into julienne, carrots cut into julienne, sharp pepper cut into julienne, fungus soaked and cut into julienne, green onion, ginger and garlic cut into minced standby.

Step 3: Take a small clean bowl, then put in the appropriate amount of cornstarch, half a spoon of salt, half a spoon of chicken essence, 2 spoons of soy sauce, 3 spoons of sugar, 4 spoons of vinegar, and then pour in some water, mix into the bowl of juice and spare.

Step 4: Pour a moderate amount of oil in the pot, when the oil is hot, put 1 spoon Pixian Douban sauce, 1 spoon chopped chili pepper stir fry red oil.

Step 5: Add green onion, ginger and garlic to the pot and stir-fry for flavor.

Step 6: Add the mushrooms and carrots to the pan and stir-fry for 1 minute.

Step 7: Add the fungus to the pan and sauté for 1 minute.

Step 8: Stir-fry the bell pepper for 30 seconds.

Step 9: Pour the sauce into the pot, bring to a boil, and toss to coat.

The second course: chopped apricot mushrooms

Specific production methods:

Step 1: Prepare the ingredients. 3 apricot mushrooms, chopped chili peppers, garlic, scallions, cooked white sesame seeds.

Step 2: Slice the almond mushrooms. Mince the garlic, chop the scallions and set aside.

Step 3: Pour in a pot of water and bring to a boil, then blanch the mushrooms in the pot for 1 minute, then remove them and put them into cool water.

Step 4: Pour a little oil into the pot, when the oil is hot, put the chopped peppers into the pot and stir fry the red oil on low heat.

Step 5: Stir-fry the garlic in the pan, then add half a spoonful of dark soy sauce, 1 spoonful of soy sauce, 1 spoonful of sugar and stir-fry evenly.

Step 6: Drain the mushrooms and add them to the pan, then turn up the heat and stir-fry quickly.

Step 7: Add a little chicken broth and stir-fry well, then turn off the heat. Drizzle with a little sesame oil and scatter with white sesame seeds and chopped scallions.

Step 8: Serve on a plate.

Third: Kung Pao Apricot Mushroom

Kung Pao Chicken is no stranger to you, and it's a household name in Sichuan. The following chicken is replaced with apricot mushrooms, the texture is more tender and smooth, so that the whole dish is much more colorful, is a super rice home cooking.

How to make it

Step 1: Prepare the ingredients. 2 apricot mushrooms, 60 grams of peanut rice, 2 green onions, a small piece of ginger, a dozen peppercorns, a few dried chili peppers.

Step 2: Cut the apricot mushrooms into small pieces, cut the green onion into pieces, cut the dried chili pepper into pieces, and slice the ginger and set aside.

Step 3: Put the peanut rice into a pot, pour in a little more oil, and fry it over low heat until it matures.

Step 4: Use 2 tbsp cornstarch, 1 tbsp salt, 4 tbsp sugar, 3 tbsp balsamic vinegar, 2 tbsp soy sauce, 1 tbsp chicken broth, mix the sauce and set aside.

Step 5: Pour appropriate amount of water into the pot, when the water boils, add the apricot mushrooms and blanch for 1 minute, then fish out and set aside.

Step 6: Pour a little oil into the pot, and then put the pepper, dried chili peppers, ginger into the pot to stir-fry the flavor.

Step 7: Add the mushrooms into the pot and stir-fry well.

Step 8: Add the scallions to the pan and stir-fry.

Step 9: Pour the sauce into the pot and bring to a boil.

Step 10: Pour the peanuts into the pot.

Step 11: Stir-fry well and drizzle a little sesame oil.

Tips

1, the best choice of green onions, so more delicious.

2, the last put peanut kernels, the taste will be more crispy.

The fourth course: pan-fried apricot mushrooms

Specific production methods:

Step 1: Prepare the ingredients. 2 apricot mushrooms, a little garlic, a little red pepper, a little scallion.

The second step: clean the apricot mushrooms, dry them and cut them into 0.5 cm thick slices, then make some cross cuts on their surface, don't cut them off.

Step 3: Mince the garlic, slice the red pepper, and mince the scallions.

Step 4: Take an empty bowl, put in 1 tablespoon oyster sauce, 1 tablespoon soy sauce, ? tablespoon salt, a little chicken essence, a little sugar, 1 tablespoon cornstarch, and the right amount of water to mix into a bowl of sauce and set aside.

Step 5: Pour a little oil into a wok, and when the oil is hot, put the apricot mushrooms into the wok, and start frying on medium-low heat.

Step 6: Fry the mushrooms until they are soft, the edges are rolled up and the surface is lightly browned.

Step 7: When all the mushrooms are done, add them to the pan, then add the garlic and chili peppers and sauté for flavor.

Step 8: Pour the bowl of sauce into the pot and bring to a boil, so that each piece of almond abalone mushrooms are coated with the soup sauce, and finally sprinkle a little chopped scallions, you can turn off the heat and serve.

Fifth course: boiled double mushrooms

Specific method:

Step 1: Prepare the ingredients. Main ingredients:one package of white jade mushrooms, one apricot mushroom, one lettuce. Accessories:a large spoon of bean sauce, a few cloves of garlic, a few dried chili peppers.

Step 2: Wash the white jade mushrooms and cut them into two pieces. Tear the almond mushrooms into strips with your hands. Tear the lettuce into small pieces. Mince the garlic and cut the dried chili pepper into segments.

Step 3: Put the torn lettuce into a bowl.

Step 4: Add the oil to the pan, and when the oil is hot, add the bean paste and stir-fry the red oil over low heat. Then add dried chili pepper segments, garlic. Continue to stir out the flavor.

Step 5: Add stock or hot water to the pot.

Step 6: Add white jade mushrooms and apricot mushrooms to the pot. Bring to a boil over high heat.

Step 7: Add a little chicken essence before removing from the pot. Then turn off the heat and pour the double mushrooms with the soup into a bowl.

Step 8: Add a small spoon of dried chili powder and a small spoon of minced garlic to the bowl.

Step 9: Start another pot and pour in a little oil. When the oil burns until it smokes heavily, turn off the heat. Splash the oil onto the minced garlic and chili powder in the bowl, and you can smell the garlic and spicy flavor at once. In this way, a rice dish is ready.

Tips

1, the bean paste has a salty flavor, so you do not need to add any salt.

2, like hemp flavor, you can put a little pepper in the last step.

Sixth course: apricot mushrooms in oyster sauce

Specific production methods:

Step 1: Prepare the ingredients. 2 apricot mushrooms, 1 green pepper, 1 carrot, garlic moderate.

Step 2: Cut the almond mushrooms into pieces, carrots into cubes, break the green pepper into pieces, and slice the garlic and set aside.

Step 3: Pour a moderate amount of oil into the pan, when the oil is hot, put the carrots into the pan and stir fry for 2 to 3 minutes.

Step 4: Stir-fry the mushrooms for 1 minute.

Step 5: Add the garlic to the pan and stir-fry to release the flavor.

Step 6: Season to taste. Add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1 tablespoon of sugar, and ? tablespoon of salt and stir-fry well.

Step 7: Add the green pepper into the pot and stir-fry well.

Step 8: Drizzle a little sesame oil before serving.

Seventh course: hand-tearing apricot mushrooms

Specific production methods:

Step 1: Prepare the ingredients. 2 apricot mushrooms, 1 sharp pepper, red pepper moderate, garlic moderate.

The second step: the apricot mushrooms torn into strips, sharp pepper shredded, red pepper shredded, garlic minced spare.

The third step: the pot into the amount of oil, oil heat into the garlic and red pepper stir fry flavor.

Step 4: Stir fry the mushrooms for two minutes.

Step 5: Season to taste. Add two tablespoons of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of salt and 1 tablespoon of soy sauce to the pan and stir-fry well.

Step 6: Stir-fry the bell peppers for 30 seconds.

Step 7: Drizzle a little sesame oil before serving.

Eighth course: diced beef with black pepper

Specific preparation:

Step 1: Prepare ingredients. 200 grams of beef tenderloin, 2 apricot mushrooms (medium size), one green pepper, one red colored pepper, green onion and garlic.

Step 2: Cut the beef into 1-centimeter-sized pieces and put them into a bowl. Add half an egg white, half a tablespoon of cooking wine, 1 tablespoon of corn starch and half a tablespoon of dark soy sauce in turn and scrub well, then marinate for 10 minutes.

Step 3: Cut the apricot mushrooms into 1cm cubes, green pepper into cubes, red colored pepper into cubes, green onion into pieces, garlic into slices and set aside.

Step 4: Heat a wok and pour in a little cooking oil. Then put the marinated beef grains into the pot, slide stir fry until the beef becomes colorful can control the oil and serve out.

Step 5: While the oil is still in the wok, sauté the mushrooms for 1 minute or until they are tender.

Step 6: Add the green and red bell peppers to the wok and stir-fry for about 10 minutes, then remove all the vegetables from the wok and set aside.

Step 7: Add a little more oil to the wok, then add the scallions and garlic to the wok and stir-fry to release the flavor. Add 2 tablespoons of black pepper sauce, 1 tablespoon of oyster sauce and half a tablespoon of sugar to the pan and stir-fry well.

Step 8: Pour half a bowl of water into the pot and bring to a boil.

Step 9: Add all the freshly stir-fried vegetables and beef into the pot, stir-fry well, and season with a little salt.

Step 10: Add a little water starch to the pan and stir-fry well, then turn off the heat when it boils again.

Step 11: Grind some more black pepper into the pan.

Step 12: Stir-fry evenly again and serve.

The ninth course: oil splash hand torn apricot mushrooms

Specific production methods:

Step 1: Prepare the ingredients. 500 grams of apricot mushrooms, the right amount of small red chili peppers, green chili peppers, cilantro, scallions, garlic.

Step 2: Clean the almond mushrooms, then cut them into two halves, put them into a steamer, steam them over high heat until you can easily pierce them with chopsticks, then take them out and let them cool.

Step 3: Cut the red and green chili peppers into sections, mince the garlic, cut the cilantro into sections, and mince the scallions.

Step 4: Tear the cooled apricot mushrooms into strips.

Step 5: Add the minced garlic and red and green chili pepper segments to the almond abalone mushrooms, then add 1 tablespoon of salt, ? tablespoon of chicken broth, and 1 tablespoon of chili powder.

Step 6: Pour a little cooking oil into the wok, and when the oil is heated to 50-60%, splash the hot oil on the chili powder and minced garlic.

Step 7: Put the scallions and cilantro into the pot, then add 2 tablespoons of vinegar and a little sesame oil and mix well.

The tenth course: dry pot apricot mushrooms

Specific preparation:

Step 1: Prepare the ingredients. 3 apricot mushrooms, 300 grams of pork, 1 onion, 50 grams of red chili, 50 grams of green chili, 20 grams of garlic, 15 grams of bean paste, 2 grams of salt, 5 grams of tempeh, 5 milliliters of miso soy sauce, 2 grams of chicken essence, 4 grams of sesame oil, 10 grams of cooking oil.

Step 2: Tear the apricot mushrooms into strips with your hands, slice the pancetta, slice the green and red chili peppers, cut the onion into strips, and slice the garlic and set aside.

Step 3: Spread the onion on the bottom of the dry pan and set aside.

Step 4: Pour cooking oil into the pan, then add the pork and saute until the surface is lightly browned.

Step 5: Add the bean paste, edamame, and garlic slices and sauté for flavor.

Step 6: Add the mushrooms into the pan and stir-fry well.

Step 7: Add the red and green chili peppers into the pot and stir-fry, then add salt and MSG soy sauce, then add chicken essence and sesame oil before turning off the heat and stir-fry evenly before serving in the dry pot. Finally, in the stove lit a piece of alcohol can start.