Introduction: Agrocybe aegerita is a common dish, which can be eaten in many places. So is Agrocybe aegerita a Sichuan dish? What's the trick of dry pot Agrocybe aegerita? Let's take a look with me. Is the dry pot Agrocybe aegerita a Sichuan dish?

No, it's a Hunan home-cooked dish. Hunan cuisine and Sichuan cuisine have the same characteristics, that is, it tastes 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, the dry pot 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 on how to dry Agrocybe aegerita

Materials: Agrocybe aegerita 2g, pork belly 1g, pepper 2g, green pepper 3g, onion 1g, 5 garlic seeds, 2 shallots, ginger 1g, 1 spoon of spicy sauce, sugar 5g, chicken powder 5g, cooking wine 5g and pepper 2g

Practice:

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. put the oil in the pan, pour the pork belly when it is 6% hot, add a proper amount of cooking wine and fry until it is brown.

5. After the pork is browned, add ginger and garlic.

6. stir-fry the ginger and garlic slightly, and add the pepper and chilli sauce.

7. Stir-fry the chilli sauce evenly, then add the morning pepper and green pepper.

8. Stir-fry pepper and green pepper for 1 seconds, pour in Agrocybe aegerita, add some salt and stir-fry for 1 minute.

9. Pour in proper amount of water, sprinkle with white sugar and cook for 2 minutes on high fire, and season with chicken powder.

1. Shred onions and put them at the bottom of a small pot.

11. Pour the fried Agrocybe aegerita into a small pot, sprinkle with shallots, and cook slowly on low heat. A spicy and delicious dry pot Agrocybe aegerita is finished. How to choose dried Agrocybe aegerita

Look at the color

Choose a natural brown color, and the color inside the mushroom cap is best white, which shows that Agrocybe aegerita was picked when it was still tender.

Look at the shape

Choose the 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 it

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

refers to the cover of Agrocybe aegerita. A good cover is not only complete, but also appropriate in thickness, which is similar to the size of a small button or an index finger. The cover thickness is based on the unopened umbrella, so 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.