Pine mushrooms are delicious for pine mushroom roast.

Pine mushrooms pick the roots and gently rinse each one with water. Sit in a pot of water, boil and pour the pine mushrooms into the boiling water. Boil slightly for a while. The reason for boiling a little is that it allows the pine mushrooms to maintain a more brilliant color. If you don't boil them, the mushrooms will come out black. Once boiled, rinse with water and set aside.

Heat the oil in the pan, put ginger and garlic to explode. Under the sliced pork stir-fry, to stir-fry until the fat meat out of oil. Mushrooms under the pot together stir-fry, pay attention to the action to be gentle, otherwise it will destroy the mushroom umbrella. Put salt and continue to stir fry. Stir fry evenly, add water and simmer over high heat. When the soup comes to a boil, add the minced garlic and continue to simmer over high heat. Simmer for about 7 or 8 minutes until the color of the soup thickens and the flavor of the cut mushrooms is rich and pungent, sprinkle with chopped green onions to serve.

Chicken stewed with mushrooms

Materials:

400 grams of chicken, 300 grams of mushrooms, green onions, seasonings, peppercorns, ginger, 30 grams of sweet noodle sauce, moderate amount of cooking wine.

Pine mushroom stewed chicken practice steps

1, prepare out of the chicken.

2, matsutake mushrooms soak and wash.

3, prepare green onion, ginger, pepper, dashi.

4, put the chicken into the frying pan, add cold water over the chicken, blanch to remove the foam, wash the chicken and fish out to dry.

5, frying pan into the appropriate amount of peanut oil, hot, add green onion, ginger, pepper, dashi chili.

6, pour in the chicken, add soy sauce, sweet noodle sauce, stir fry.

7: Heat water, just enough to cover the chicken.

8, slow fire stew, eight mature, put the pine mushrooms, stew until the meat rotten mushrooms can be fragrant.