What are the criteria for a good dish of mushrooms? It must be dry, oily and chewy, fresh and spicy in the mouth that is the perfect mushrooms, and to do this, you can not move the knife, must be hand torn mushrooms.
If you agree with my definition of good mushrooms, let's see how to make hand-torn mushrooms.
1. Prepare two mushrooms in water, wash them and tear them into long strips, the surface of the torn mushrooms is irregular, so it is easier to taste.
Green pepper seeds cut into wide strips, red pepper also cut into wide strips used to match the color, garlic cut into thin slices, ginger cut into rhombus-shaped slices, scallions cut into horseshoe slices put together, and then grabbed a few dried chili pepper spare.
2. After the ingredients are ready, you need to give the apricot mushrooms oil, so that the water inside the apricot mushrooms quickly evaporate to eat more smooth.
Boil oil in a pot, when the oil temperature rises to 60%, pour the mushrooms into the pot and fry them for 20 seconds on medium heat.
The high oil temperature will make the surface of the mushrooms tighten quickly. To prevent the mushrooms from absorbing too much oil, pour out the mushrooms as soon as there is a burnt edge to control the oil.
3. Leave the oil in the pan and start cooking.
When the oil is hot, pour in the onion, ginger, garlic and dried chili peppers and stir-fry on low heat to create a spicy flavor, add 10 grams of soybean paste, and stir-fry the soybean paste to create red oil.
After the aroma, pour in the fried almond mushrooms, quickly turn to start seasoning, add 5 grams of soy sauce, oyster sauce 5 grams of fresh flavor, continue to stir-fry so that the almond mushrooms to absorb the fresh flavor of the sauce.
Then pour in the green and red bell peppers and stir fry for a few seconds, add 1g of chicken powder, 1g of pepper, 1g of sugar, and stir fry to dissolve the seasoning, and then hook in a little water starch, so that the sauce is better adsorbed on the surface of the mushrooms.
Turn over high heat and serve on a platter.
What Fei said:
1. The oil temperature should be a little higher to make the surface of the mushrooms tighten up quickly, so that they don't absorb too much fat and taste greasy. The oil allows the water inside the mushroom to evaporate quickly, making it more flavorful and smooth to eat.
2. Add water starch before starting the pot, the dish is more flavorful.
Today's vegetarian dishes are again compared with meat, because the mushroom dishes fried well really fragrant, do you think?
Did you learn today's dish? I'm Fei, we'll see you in the next installment!