Bachu mushrooms are generally dry goods, so soak them before eating. Because it is wild, there will be a lot of sand on Bachu mushroom, so it must be cleaned first. Stir-fried Bachu mushroom with Samoudi green pepper, first soak in water for half an hour, then cut off the sand roots, then rinse with clear water, add raw flour and salt to grab it, which can also help to remove sand. Then soak in water until the remaining sand sinks to the bottom, take it out, and then rinse the mushrooms with running water. When frying, only appetizing green and red peppers were added and seasoned with salt, which well stimulated the umami flavor of mushrooms, making them crisp, tender and delicious.

The practice of Bachu mushroom

Bachu mushroom stew and fish are delicious. You can also fry it directly in oil after soaking, and the folds are like flowers, which is very delicious.

Mushrooms with green Bachu.

Ingredients: Bachu mushroom 250g, lettuce stem150g.

Accessories: garlic slices 15g, green peppers, scallion olives.

Seasoning: 4g beef juice, 2g low-salt chicken powder.

Making:

1. Soak Bachu mushrooms, wash them to remove water from the head and tail, stir-fry them in a pot, add Ba Jin beef sauce, and pour them out for later use.

2. Blanch the lettuce stems until they are 80% ripe for use, and mix Bajin beef juice and Wang Zhan low-salt chicken powder into a bowl for use.

3. Add garlic slices, green peppers and shallots into the pot, stir fry, add lettuce stalks, stir fry over high fire, then add Bachu mushrooms, stir fry evenly in the pot and put them into a container.