dosage

One Coprinus comatus

Two green peppers

Two cloves of garlic

Half a tomato

A little chives

Proper amount of salt

Proper amount of vinegar

A little sesame oil

A little sesame oil

Appropriate amount of auricularia auricula

method of work

1. Steam the washed Coprinus comatus for 10 minutes after the steamer is started, and then let it cool for later use.

2. Green peppers, garlic, and tomatoes are baked with fire. It is best to peel the green peppers slightly like this when baking, and then peel off the skins, and tomatoes are the same ...

3. After the Coprinus comatus is cooled thoroughly, tear it into long strips and chop the ingredients ~ as shown in the figure ~

4. Add salt, vinegar and sesame oil, mix well, sprinkle with a little sesame oil, and sprinkle with chopped green onion ~ If it is hot, you can put it in the refrigerator for a while, so it is ok to eat it directly ~

Ingredients: Coprinus comatus, garlic bolt, Haitian signature bibimbap sauce.

Practice of Coprinus comatus mixed with sauce

1, Coprinus comatus slices;

2. Put a layer of oil in the pan. After the pan is hot, put the Coprinus comatus flat into the pan;

3. Fry with medium fire, continue to fry until the water is dry, fry the bottom, turn over, fry and take out;

4. Cut the garlic shoots into sections, blanch them in hot water, quickly cool them, and drain the water for later use.

5. Take a proper amount of bibimbap sauce and stir-fry it in the pot.

6. Pour in the chopped Coprinus comatus and chopped garlic, and stir well.

Food tips:

1, Coprinus comatus can be blanched or bibimbap sauce can be used directly. After frying, the water in the mushrooms is removed and then combined with bibimbap sauce, and the sauce is completely wrapped on the mushrooms, which will not be lost, and it is more delicious and has the best taste, much like eating meat;