material

Ingredients: Tricholoma, crispy sausage

Seasoning: salt, minced onion and garlic, basil leaves.

working methods

1, sliced mushrooms and crispy sausages respectively.

2. Pour a little base oil into the pot, add mushrooms after the onion and garlic are fragrant, and pour crispy sausages when they are slightly soft. Finally season with salt and basil.

Method 2: Cream cheese ham mushroom pie.

material

Dosage: chrysanthemum pie plate 15cm,

Pie crust: butter 35g, medium flour 70g, cheese flour 8g, a little salt, egg liquid 6g, ice water 19g,

Pie stuffing: 50g of mushrooms, 50g of shallots 10g, 50g of ham, 50g of cheese 1 slice, and a little pepper.

Sauce: 40g of egg liquid, 55g of whipped cream, 25g of milk and 40g of medium gluten flour.

working methods

1: Put the softened butter into the sieved flour and knead it into coarse corn flour.

2. Add ice water and egg liquid to the dough, wrap it with plastic wrap and refrigerate for 4 hours, at least 1 hour.

3. Take out the dough and beat it with a rolling pin until it is soft, roll it into a 3mm thick cake crust with plastic wrap, cover it on the cake mold, fork out small holes with a fork, and relax for 15 minutes.

3. Put the taro wrapped in tin foil into the middle layer of the cake crust, and preheat it at 180℃ for 10 minute. After some coloring around the cake crust, remove the tin foil and taro, and bake it for 10 minute.

4: Slice the mushrooms, shallots, ham and cheese slices respectively, add a little pepper and stir well for later use.

5: Stir the sauce evenly and set aside.

6: Put the cake stuffing on the crust, pour the sauce into the preheated middle layer of 170℃ for 25 minutes, and serve while it is hot.

Practice 3, mushroom asparagus sandwich

material

1 Fokasha cake, 2 kinds of mushrooms, 3 asparagus, 2 small corn shoots, olive oil, salt and 2 Italian sausages.

working methods

1. Bake the Italian sausage in a pot until it is half cooked (vegetarians add olive oil directly), add olive oil in the same pot, add mushrooms after the oil is heated, and bake for 3 minutes.

2. Add asparagus and corn shoots, stir-fry for 2 minutes, and add a little salt (the Italian sausage is already salty, and people with light taste or high blood pressure can't add salt).

3. Heat the focaccha cake in an oven or pan until the surface is crisp. Add the vegetables and meat layer by layer, and add the other half of the focaccha cake.