This dish is made by using the way to cook sliced pork with water, and replacing sliced pork with mushrooms, tastes better and healthier. It is especially suitable for people who want to maintain their weight but also want to have a mouthful of food. White Jade Roo is white, crystal and peeling, with crispy, fresh and smooth taste, sweet and savory. It has analgesic, cough suppressant, laxative and detoxification, and antihypertensive effects. Apricot mushroom flesh is fat, rich in nutrients, and the taste is most similar to meat. It has the efficacy of lowering blood fat, lowering cholesterol, promoting gastric digestion, enhancing body immunity and preventing cardiovascular diseases. Double Roo is blended with the red oil and bright soup, crisp and silky mixed with rich spicy flavor. It is definitely the first choice for the next meal.
Mushrooms don't cook hot pot again, with the practice of cooking meat slices with water, the taste is good and more delicious, but also not on fire! Today I will teach you the practice of this dish, I hope that in the future your family table can be another delicious dish!
Main ingredients: 200 grams of apricot mushrooms, 200 grams of white jade mushrooms, 100 grams of lettuce.
Accessories: 3 dried chili peppers, 2 cloves of garlic, 1 tablespoon of bean paste, 1 bowl of stock, moderate amount of vegetable oil, 1 teaspoon of chicken essence, 1 teaspoon of chili powder.
Practice:
1. Prepare the ingredients, the main ingredients: a package of white jade mushrooms, apricot mushrooms, a lettuce, a tablespoon of bean sauce, a few cloves of garlic, a few dried chili peppers.
2. Wash the white jade mushrooms, cut into two sections, apricot mushrooms torn into strips by hand. Lettuce torn into small pieces. Mince the garlic and cut the dried chili pepper into segments.
3. Add the oil to the pan, when the oil is hot, add the bean paste, stir-fry the red oil over low heat, then add the dried chili pepper, garlic, and continue to stir-fry the flavor.
4. Put the white Jade Roo, apricot mushrooms into the pot, high heat to boil.
5. Before leaving the pot, add a little chicken essence, then turn off the heat and pour the double mushrooms and soup into a bowl.
6. Add a small spoon of dried chili powder and a small spoon of minced garlic to the bowl.
7. Start another pot and pour in a little oil. Turn off the heat when the oil burns until it smokes heavily. Splash the oil onto the garlic and chili powder in the bowl, and then you can smell the garlic and spicy flavor, so that a rice dish is ready.
Food Reminder:
1, the bean paste has a salty flavor, so do not need to add any salt.
2, like hemp flavor, you can add a little pepper powder in the last step.