Is the dry pot Agrocybe aegerita Sichuan cuisine? No, the dry pot Agrocybe aegerita is a Hunan home-cooked dish. Hunan cuisine and Sichuan cuisine have the same characteristics, that is, the taste is heavy and spicy.
Dry pot dish is a popular dish in recent years. It was first popular in Hunan, Hubei and Jiangxi provinces, and then it was introduced and promoted by Sichuan chefs, forming a series of dry pot dishes, such as dry pot chicken miscellaneous, dry pot chicken, dry pot rabbit, dry pot frog, tube bamboo shoot chicken and so on. Dry pot dishes are named after hot pot. There are many hot pot soups to adapt to scalding all kinds of raw materials; However, the dry pot vegetable soup juice is relatively small, and it is generally eaten directly as a dish.
In operation, griddle is more convenient than hot pot and Chinese food, and occupies a small kitchen area, so it is favored by consumers and investors. Compared with hot pot, dry pot has not yet appeared a national strong brand, and it is a kind of catering with full market potential. Its main varieties include: griddle chicken, dry pot duck, griddle mouse fish, griddle rabbit, griddle bullfrog, griddle shrimp, dry pot ribs, griddle beef and so on.
Tips for the dry pot of Agrocybe aegerita: 200g of Agrocybe aegerita, pork belly 100g, 20g of pepper, 30g of green pepper, 5 garlic seeds, 2 shallots, ginger 10g, chilli sauce 1 spoon and 5g of sugar.
Practice:
1, soak the dried Agrocybe aegerita, cut off the roots, and put it on a plate for later use.
2. Slice pork belly, dice garlic, shred ginger and cut shallots.
3. Cut the green pepper into small pieces and cut the pepper into sections.
4, oil in the pot, pour pork belly when it is 60% hot, put a proper amount of cooking wine, and fry until brown.
5. After the flower meat is browned, add ginger and garlic.
6, stir-fry ginger and garlic, add pepper and spicy sauce.
7. After the spicy sauce is stir-fried, add the morning pepper and green pepper.
8. Stir-fry pepper and green pepper for ten seconds, pour in Agrocybe aegerita, add some salt and stir-fry for 1 min.
9. Pour in the right amount of water, sprinkle with sugar and cook for 2 minutes on high fire, and season with chicken powder.
10. Shred the onion and put it at the bottom of a small pot.
1 1, pour the fried Agrocybe aegerita into a small pot, sprinkle with onion, and cook slowly on low heat, and a spicy and delicious dry pot Agrocybe aegerita is finished.
How to choose dried Agrocybe aegerita to see the color
Choose a natural brown color, and the color inside the mushroom cap is best white, which shows that the Agrocybe aegerita was picked when it was still tender.
Look at the shape
Choose a mushroom cap that is small and not scattered. This kind of quality is better, and the mushroom handle is slightly shorter than the length of the index finger. The longer and thicker the mushroom handle, the harder and older the taste.
Smell
Smell it. If it smells a little musty, don't buy it, which means it has been stored for too long.
Look at the cover thickness
It refers to the mushroom cover of Agrocybe aegerita. A good mushroom cover is not only complete, but also suitable in thickness, similar to the size of a small button or an index finger. The cover thickness is based on the unopened umbrella. It can be concluded that this Agrocybe aegerita is of high value.
Look at the size
When selecting Agrocybe aegerita, it is necessary to select Agrocybe aegerita with the same thickness and size. If the size of Agrocybe aegerita is not uniform, it means that these Agrocybe aegerita are not in a growing period, that is to say, there are old Agrocybe aegerita mixed in it.