Dry pot Agrocybe aegerita ingredients: fresh Agrocybe aegerita 300g, pork belly 20g, green pepper 10g, green garlic sprout 10g, celery 5g, onion 10g.
Seasoning: 10g griddle sauce, 5g dried chili festival, 3g scallion, 3g garlic ginger, 2g monosodium glutamate, 2g chicken essence, 5g steamed fish soy sauce, 3g hot sauce, 3g oyster sauce, 3g sesame oil, 5g cooking wine and 5g sugar.
Production method:
1, remove the old roots of Agrocybe aegerita, and cut into sections in the middle for later use; Slice pork belly for later use; Cut garlic seedlings into sections, string peppers and cut circles, and cut coriander into sections for later use; Shred the 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. When the oil temperature is 50% hot, put the blanched Agrocybe aegerita, fry it until the water is almost dry, and then pour it out to control the oil.
Fourth, leave 20 grams of base oil in the pot, add the meat slices and stir-fry until fragrant, then add the dried Chili festival, onion, ginger and garlic slices in turn, and add the dry pot sauce and 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. Add coriander segments in turn, stir sesame oil evenly, take it out of the pot, and put it in a dry pot with shredded onion; Just bring an alcohol stove to the table.
Production skill
1, Agrocybe aegerita, we can choose to use fresh or dried Agrocybe aegerita. Dry Agrocybe aegerita takes a long time to clean and is afraid of trouble, so choosing fresh Agrocybe aegerita can save a lot of time; Fresh Agrocybe aegerita needs to be soaked in salt water 10 minute.
2. If it is not the season to eat fresh Agrocybe aegerita, then dry Agrocybe aegerita can be used. Dry Agrocybe aegerita needs to be thoroughly cleaned 2 hours in advance, and then boiled in boiling water 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. It will taste better this way.
4, pork belly should try not to be so fat, so as not to absorb too much fat; It is best to choose 55 fat ones, so that the fried Agrocybe aegerita will taste like gravy.
5, the first pork belly, 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 the water, leave a little soup fried by Agrocybe aegerita, and finally pour water starch to avoid the sauce on Agrocybe aegerita being too thick and affecting the taste.