"Tricholoma" is white and tender, and can thrive in places with manure, so our hometown is also called "white mushroom" or "dung mushroom", which is a kind of mushroom with thick and tender meat, rich mushroom flavor and delicious meat. Stir-fried with pork belly when cooking is definitely a delicious food that can make you tempted! Share some delicious private practices!
1, clean the fresh Tricholoma, change the knife and cut it into slightly thick mushroom slices, and put it in a colander to control the water to drain; Wash the pork belly and cut it into slightly thin pork belly slices.
2. Add enough vegetable oil into the pot. After the fire is 60% hot, pour in the dried mushroom slices at one time, quickly fry until the mushroom slices dehydrate and shrink, and then pour them into a colander to control the oil and drain.
3. Leave a little more hot oil at the bottom of the pot, pour the pork belly slices into the oil for coloring, then pour the pepper slices into the oil and quickly cut off the oil, pour out the excess base oil, add minced garlic and minced millet pepper and stir-fry them to make them spicy, then add half a spoonful of red oil and Chili sauce to stir-fry the red oil and stir-fry them quickly to make the pork belly slices evenly colored.
4. After the pork belly slices are evenly colored, pour in the processed mushroom slices and stir fry slightly. Add half a spoonful of fresh soy sauce, half a spoonful of seafood soy sauce, edible salt, chicken essence, chicken powder and white sugar, stir-fry evenly again, then pour in a spoonful of cooking wine to moisten the pot to enhance fragrance, and quickly stir-fry the water in the dry pot with high fire.
5. Take a clean plate, put the prepared mushroom slices in the plate neatly, and a very simple and delicious "fried mushrooms" will be ready.
Summary: Because Tricholoma is white, delicate and high in water content, it is easy to turn black and produce a lot of water during cooking. Therefore, it can be quickly fried with hot oil without grinding and hanging pulp until the skin turns brown, which can remove excess water to the greatest extent and ensure that Tricholoma is delicate and tender without turning black and producing water. If you are picky, you'd better roll it quickly in boiling water. Fat and thin pork belly are fried together, dry and fragrant, oily but not greasy. With the blessing of red hot sauce, delicious soy sauce and seafood soy sauce, the color is brighter, the taste is fresh, salty and spicy, and the aftertaste is mellow and sweet. The above is the personal experience and cooking skills of Tricholoma, I hope it will help you!
Tricholoma, commonly known as vegetarian meat, is delicious and contains a variety of vitamins and minerals, which is beneficial to human health.
If you want to ask what is the best to fry with mushrooms, then I will definitely answer that frying with meat is so delicious!
Prepare ingredients:
Tricholoma, pork, green pepper, a few peas, millet pepper, onion, ginger and garlic.
Seasoning:
Soy sauce, cooking wine, oil consumption, salt, chicken essence.
1. Wash Tricholoma, slice and blanch for later use. Put the sliced meat into a bowl and add wine, soy sauce and salt.
2. Slice the green pepper, slice a few peas (color matching), dice the millet pepper and chop the onion, ginger and garlic.
3. Heat the oil from the pan, stir-fry the meat in the pan. When the meat is discolored and ready for cooking, add the minced onion, ginger and garlic and stir-fry the millet.
Then add Tricholoma, green pepper slices and peas, continue to stir fry, add soy sauce, oil consumption, salt and chicken essence, and stir fry until cooked.
A smooth and delicious Tricholoma is fried.
skill
Eating Tricholoma must be accompanied by meat frying to give full play to the delicious taste of Tricholoma.
Pay attention to eating Tricholoma and try not to eat it.
Hello everyone! I'm Sister Cong. If you have different opinions, please leave a message in the comments section. Thank you!
How about something light and appetizing?