A, grilled mushrooms: portobello mushrooms 10, Shiitake Chai fish sauce 3 spoons.
Pick the full fat, umbrella root tightened portobello mushrooms, with the thumb around the umbrella root circle cut connection, pull out the rhizome, handle clean.
Place the portobello mushrooms, large heads down, in a hot skillet over medium heat.
About 3 minutes or so, when the oozing juice is full and bubbling continuously, turn off the heat and add a few drops of shiitake mushroom Chai Fish Sauce one by one, then serve.
Second, cumin mushrooms: 500 grams of flat mushrooms, green onion segment moderate, 4 dry chili peppers, cumin, chili powder moderate, cooking oil moderate, a little salt, 1 spoon of soy sauce, half a spoon of sugar, 3 cloves of garlic.
Wash and tear the mushrooms into two halves, pour boiling water into the pot and blanch the mushrooms.
After the blanch, cool water to squeeze out the water, standby.
Garlic slices, green onions cut into pieces, cumin, sesame seeds, dried chili pepper cut into pieces, standby.
Pour oil in the pan and sauté the garlic. Pour in the chili pepper, cumin, sesame seeds and stir fry.
Add the wrung out mushrooms and sauté for a couple of minutes, add salt, soy sauce and sugar to taste.
Finally, add chili powder and green onion and stir fry.
Third, fried mushrooms: 200g of mushrooms, starch 100g, 50g of flour, salt 1g, cumin chili noodles 5g, 1 egg, oil, sesame seeds 2g.
Preparation of ingredients, the mushrooms are torn into about two centimeters wide long strips, starch flour according to the 1:0.5 together, like to eat spicy can be put in a little chili pepper in the cumin noodles.
Wash the mushrooms well and squeeze out the excess water inside, pinch up no water oozing out can be, washed mushrooms lay flat on the board standby.
In a bowl, pour in the prepared starch flour, beat the egg and a little salt and mix well, add water in small amounts and keep mixing.
Mix the batter until it flows in a straight line when you pick up the chopsticks.
Put a few mushrooms into the batter, and slightly lift the mushrooms to control the excess batter.
Open a pot on medium heat and add a wide range of oil, it is best to use a smaller diameter deeper frying pan, so that the oil is more economical. The oil temperature to seven mature will hang a good batter of flat mushrooms one at a time with chopsticks into the frying pan, just put in when looking for space, to prevent the flat mushrooms stick to each other. Don't fry all the mushrooms in one pan, but heat them in two batches to make them more evenly distributed.
Fry the mushrooms until they are golden brown, then remove from the pan and set aside for 3 minutes. Turn up the heat and add them back into the frying pan for refrying, the shells of the mushrooms will be more crispy.
Fry for two to three minutes and serve. Sprinkle cumin chili sesame seeds and mix well.
Nutritional value of portobello mushrooms:
1, improve immunity: portobello mushrooms are very high in nutritional price, there is a very rich nutrient content, containing a large amount of protein, vitamins and a wealth of trace elements, especially the protein content is particularly high, to supplement the body's need for protein, thereby improving the body's immunity.
2, Calcium: Mushrooms contain trace elements of calcium, and also rich in vitamin D, vitamin D can promote the absorption of calcium, so consumption of mushrooms can also supplement calcium.
3, prevention of rickets: mushrooms are rich in vitamin D, and mushrooms are the only vegetable that contains vitamin D. If the human body is deficient in vitamin D, it will suffer from rickets, so the consumption of mushrooms can replenish vitamin D to prevent rickets.