How to make sweet and sour mushroom strips so that they taste meaty, sweet and sour, not greasy and not greasy, so delicious?

Every time we buy a lot of fresh mushrooms, our family inevitably cooks them several times and then cuts some into stuffing. Stir-fried pork with oyster mushrooms is an extremely simple and home-cooked way to make it. It tastes salty and tempting, especially as a side dish. Another sweet and sour recipe that is good for spleen and appetizers is the Tangku oyster mushroom strips. Clean and cut the tender oyster mushrooms into strips, drain the water, fry them until crispy, and then encapsulate the sweet and sour oyster mushrooms. When the sauce is done, the oyster mushroom strips look like stockings and high heels. The taste is fragrant and smooth, especially delicious.

There must be many good friends who, like Hua'er, can't resist this kind of sweet and sour dishes. A plate of them is fried from time to time. It must be the first thing to be eaten at the dinner table. gourmet food. Food preparation for Tangku Mushroom Strips: 400 grams of fresh mushrooms, 2 cloves of garlic, wheat flour, corn flour, appropriate vegetable oil, tomato sauce, vinegar, sugar, salt, oil. The first step

Remove the stems of fresh mushrooms After cleaning, add an appropriate amount of water to the wok and bring to a boil. Pour in a small spoonful of salt, then add the oyster mushrooms and cook over medium heat for 3 minutes. Cool the cooked mushrooms in cold water, and then squeeze the water out with your hands. Squeeze out as much water as possible here. Step 2

Use kitchen scissors to cut the oyster mushrooms into long and short oyster mushroom strips, lay them flat on the chopping board, and drain the water again. If you want to save time and effort here, you can just put it in kitchen paper to absorb the water.

Use this time to make a bowl of sauce: 4 spoons of tomato sauce, a spoonful of sugar, a small amount of salt, a spoonful of oil and a small amount of vinegar, then add an appropriate amount of cold water, mix well and set aside. Step 3

Mix corn starch and flour in a ratio of 2:1, add oyster mushroom strips, and fully encapsulate the oyster mushroom strips. Put an appropriate amount of vegetable oil in the wok, heat it to 60% heat, add the oyster mushroom strips, and quickly spread them with chopsticks.

Fry on medium heat for 4-5 minutes, pick it up and put it on kitchen paper to absorb the oil. Cut 2 cloves of garlic into minced garlic and reserve for later use. Find another clean cooking pot. No need to add any oil. Put the sauce immediately, pour in the minced garlic, and stir-fry quickly. Step 4

When the soup is slightly thickened, pour in the oyster mushroom strips. In this step, stir-fry quickly and turn off the heat until the tomato juice evenly coats the oyster mushroom strips. Add a little minced garlic to the sauce to make the soup more fragrant and delicious. Eat this dish while it's hot. It's crispy on the outside and tender on the inside. It's especially delicious.