Dry pot Agrocybe aegerita ingredients: fresh Agrocybe aegerita 300g, pork belly 20g, green pepper 10g, green garlic sprout 10g, celery 5g, onion 10g.
Seasoning: dry pot sauce 10g, dried Chili festival 5g, green onion, garlic and ginger 3g each, monosodium glutamate 2g, chicken essence 2g, steamed fish soy sauce 5g, spicy fresh dew 3g, oyster sauce 3g, sesame oil 3g, cooking wine 5g and sugar 5g.
Production method:
1, removing the old roots of Agrocybe aegerita, and cutting into sections in the middle for later use; Slice pork belly for later use; Cut garlic seedlings into sections, cut string peppers into rings, and cut parsley into sections for later use; Shred onion and put it at the bottom of the dry pot.
Second, boil water in the pot, boil it, blanch it, remove it and drain it.
Third, put a wide oil in the pot, add the blanched Agrocybe aegerita when the oil temperature is 50% hot, fry it until the water is almost dry, and then pour it out to control the oil.
Fourth, leave 20g of bottom oil in the pan, add the meat slices to stir-fry until fragrant, add the dried Chili festival, onion, ginger and garlic slices in turn, and add the dry pot sauce to stir-fry until fragrant.
5. Stir-fry until fragrant, pour in the fried Agrocybe aegerita, string pepper rings and garlic seedlings, then add oyster sauce, spicy fresh dew, steamed fish and soy sauce, chicken essence, monosodium glutamate and white sugar and stir-fry to taste.
6, adding parsley segments in turn, uniformly stirring sesame oil, taking out of the pan, and putting in a dry pot with shredded onion; Just bring an alcohol stove to the table.
Making tips
1, Agrocybe aegerita, we can choose to use fresh or dry Agrocybe aegerita. Dry Agrocybe aegerita takes a long time to clean, so I am afraid of trouble, so I choose to use fresh Agrocybe aegerita, which can save a lot of time; Fresh Agrocybe aegerita needs to be soaked in salt water for cm 10 minute.
2. If it is not the season to eat fresh Agrocybe aegerita, then dry Agrocybe aegerita can be used. Dried Agrocybe aegerita needs to be thoroughly cleaned 2 hours in advance, and then put into boiling water to boil before frying.
3, in order to facilitate eating, so when we cut the tea tree and meat, try to cut it as small as possible, and cut the Agrocybe aegerita into sections about 5 cm long; Pork belly can be cut into 4cm long and 3mm thick. This will make the taste better.
4, pork belly try not to be so fat, so as to avoid the body absorbing excessive fat; It is best to choose 55 fat ones, so that the fried Agrocybe aegerita will have the smell of gravy.
5, the first pork belly, there are many people will use lean meat, or bacon, here because individuals do not like to eat, so directly use pork belly to make, the taste is better. If you like to eat, you can also use these meats instead of pork belly.
6. When frying Agrocybe aegerita, be careful not to fry all the water, leave a little soup fried by Agrocybe aegerita, and finally pour water starch so as not to make the sauce on Agrocybe aegerita too thick and affect the taste.