Shiitake mushrooms have a special fragrance, thick meat, and very high nutritional value. They are known as the "Queen of Mushrooms" and are known as "mountain delicacies". They are rare and loved by people. health food. There are many ways to make mushrooms, including stir-frying, soups, stews, etc. They are all particularly delicious delicacies.

Some people think that mushrooms are not delicious, especially children. That is because we have not mastered the skills of cooking mushrooms. Today, Brother Yang will share with you three ways to make mushrooms. They are not only delicious, but also very beautiful. Since learning these ways, our children have been clamoring to eat mushrooms every day. Let’s take a look at what methods are available below!

Stir-fried pork with mushrooms

The first way to make mushrooms: stir-fried pork with mushrooms

Ingredients: appropriate amount of fresh mushrooms, appropriate amount of pork belly, appropriate amount of green onions, and a few grains of garlic , a little purified water, a little soy sauce, an appropriate amount of salad oil, an appropriate amount of salt, an appropriate amount of oyster sauce, a little light soy sauce, a little sesame oil, a little red pepper, a little soy sauce for steamed fish.

Method:

1. Prepare an appropriate amount of fresh mushrooms, cook them in boiling water in advance, and then cut them in half from the middle with a knife. Large ones can be cut into three halves. Don't cut it too small so it tastes better. Be sure to remove the old roots from the shiitake mushrooms before cooking them. After cutting them all, wash them with clean water.

2. Let’s start making it over heat. First, add salad oil to the clean pot and heat the pot first to prevent it from sticking. Then add the chopped pork belly, stir-fry the pork belly until fragrant, then turn down the heat, add the chopped garlic, and stir-fry for a while. After the oil temperature drops, add soy sauce to color, and slowly use low heat. saute.

3. Add a little purified water, cover the pot, and bring to a boil over high heat. After boiling, the soup will thicken. When making the dish of stir-fried pork with mushrooms, everyone must remember this little trick, so that the mushrooms produced in this way are delicious.

4. Add the mushrooms, simmer slowly over medium-low heat, add a spoonful of edible salt, add an appropriate amount of oyster sauce, then add a little light soy sauce, and stir-fry evenly. Cover the pot and let the flavor of the mushrooms simmer in. At this time, you can turn down the heat. The taste of shiitake mushrooms is a bit like meat. If you have some picky eaters, you might as well give it a try. During the simmering process, you can stir it to prevent the mushrooms from sticking to the bottom of the pot.

5. After the soup has dried up, you can open the lid of the pot. The soup has become thicker now. Add a little red pepper for color. If you don’t want red pepper, you can add carrots. slices, stir-fry evenly, now add the green onions, you can add a little more green onions, then add a little steamed fish soy sauce, and then add a little sesame oil, stir-fry evenly, then take it out of the pan and put it on a plate.

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Dry-Stir-fried Shiitake Mushrooms

The second method of making Shiitake Mushrooms: Stir-fried Shiitake Mushrooms

Ingredients: appropriate amount of Shiitake Mushrooms, one egg, a little aluminum-free baking powder, starch Appropriate amount, appropriate amount of flour, appropriate amount of vegetable oil, a handful of dried red pepper, a small handful of Sichuan peppercorns, appropriate amount of minced onion, ginger and garlic, a little sugar, an appropriate amount of salt, a little MSG, a little coriander.

Method:

1. Take 6 to 8 shiitake mushrooms, pinch off the roots, and then cut them into thick slices of about 1 cm, rinse them twice in water, then take them out and gently Gently and gently squeeze out the water.

2. Break an egg into a basin, add a small spoonful of aluminum-free baking powder, two tablespoons of starch, three tablespoons of flour, add a little water, and stir into a paste. Baking powder plays a fluffy role, so you don’t need to use it when making it at home. Add a small spoonful of vegetable oil, stir evenly, pour in the mushroom slices, stir evenly, and coat the batter.

3. Then we prepare the condiments, a handful of dried red peppers, a small handful of Sichuan peppercorns, green onions, ginger and garlic, cut into small pieces and put them into a basin together.

4. Next, we deep-fry the mushrooms, heat up the pan, and pour in vegetable oil. When the oil temperature is 50% hot and there is slight smoke coming from the oil surface, pour in the battered mushrooms. Turn on low heat and slowly fry the mushrooms until golden brown. This process takes about 2 minutes. After frying the mushrooms until golden brown, we can pour out the mushrooms and control the oil for later use.

5. Next we start cooking. There is almost no oil in the pot. After the pot is hot, pour the condiments directly. Slowly stir out the water over low heat. When you smell the aroma of Sichuan peppercorns and red pepper, you can add the fried mushrooms. At this time, stir fry quickly a few times.

6. Lift the pot, add 1 gram of sugar, 2 grams of salt, and 1 gram of MSG. Be sure to stir-fry quickly and use the heat of the pot to melt the seasoning. Then add the coriander, stir it a few times and it's ready to serve.

Shiitake mushrooms and tofu stew

The third method of making mushrooms: Shiitake mushrooms and tofu stew

Ingredients: a piece of old tofu, a few shiitake mushrooms, a small piece of ginger, and garlic A few grains, a few millet peppers, an appropriate amount of tenderloin, an appropriate amount of vegetable oil, an appropriate amount of salt, an appropriate amount of bean paste, a little pepper, a little sugar, a little dark soy sauce, 2 garlic sprouts, and a little chicken essence.

Method:

1. First, we prepare a piece of old tofu, first cut into thick slices, and then into tofu cubes. Prepare a few fresh mushrooms, put them in clean water to wash away the dust and impurities, remove the roots, and cut them with a cross knife. Prepare a few garlic cloves, flatten them and cut them into small pieces. Cut a small piece of ginger into minced pieces. Wash the millet peppers, cut into rings, and put them together for later use.

Prepare 200 grams of tenderloin, first cut into slices, and then chop into cubes for later use.

2. After all the ingredients are ready, we start cooking, heat the pot, add an appropriate amount of vegetable oil, the oil temperature rises to 50% hot, when the oil surface smokes slightly, pour in the tofu cubes and start Fry on low heat for about 1 minute. When the tofu is fried to golden brown, pour it out to control the oil.

3. Next, we blanch the mushrooms, add water to the pot, and add a spoonful of salt. The salt can add flavor and inhibit bacteria. Pour in the processed shiitake mushrooms and cook for about 1 minute. Pour them out, wash them with clean water and set aside.

4. Heat the pot, add a little base oil, after the oil is hot, add the minced meat and stir-fry for a while, stir-fry the minced meat until fragrant, add minced ginger, garlic and millet pepper, add a spoonful Stir-fry together with bean paste. Fry out the aroma of the ingredients, stir out the red oil in the bean paste, and color the minced meat. After the color is evenly stirred, pour an appropriate amount of water along the edge of the pot.

5. Then start seasoning, add 2 grams of salt, 2 grams of pepper, and a little sugar to enhance the freshness. Bring the water to a boil over high heat, pour in the prepared mushrooms, turn to low heat and simmer for 5 minutes. Let the umami flavor of the mushrooms and the aroma of the sauce blend into the soup.

After 6. 5 minutes, put the fried tofu into the casserole, take out the mushrooms and put them on top of the tofu, and then pour the sauce. The amount of the sauce should cover the tofu and the color should not be ruddy enough. If so, add a little dark soy sauce to add color. Then cover the pot, simmer over low heat for 20 minutes to add flavor to the tofu.

7. Prepare two garlic sprouts, pat them apart gently, and cut them into sections with a diagonal knife for later use. After 20 minutes, add a little chicken essence to taste, pour in the minced garlic and scald it slightly. After the minced garlic is broken, turn off the heat and serve.

Tips:

1. The growth environment of shiitake mushrooms is relatively humid and bacteria can easily breed. You need to add some salt when blanching.

2. Shiitake mushrooms have their own flavor, so you don’t need to add chicken essence.

3. The garlic sprouts cannot be cooked for a long time and should be put into the pot last to avoid losing the fragrance.