How to make original phoenix mushrooms, which are fragrant and fresh and taste really great?

Today I will share with you how to make phoenix mushrooms. This method preserves the fragrance of the fungi to a great extent, making it more authentic and original. Friends with light tastes will definitely love it!

It is originally a season of "withered vegetables". Therefore, various fungi foods have become regular guests on everyone's dining tables. Especially the phoenix mushrooms, only those produced in this season every year are considered to be the best. The cap is large and thick, the color is bright, the veins are clear, and the meat is plump and tender, making it an ideal high-quality food.

This type of ingredient is the lard that is gradually being forgotten. Most of the daily vegetable fat intake of contemporary people exceeds the standard, so few people use lard for cooking. However, some ingredients must use lard to make them fragrant. Take today's phoenix mushrooms for example. If you are interested, you can try frying them in lard. The taste will definitely be different. Ingredients required for original phoenix mushrooms: phoenix mushrooms, shallots, ginger slices, lard, white pepper, edible salt, monosodium glutamate, and tapioca starch. The method is as follows: Step 1

Prepare in advance Appropriate amount of fresh phoenix mushrooms, 1 handful of green onions, 1 piece of ginger, and 1 large lump of lard. Carefully clean the phoenix mushrooms, remove the fibrous roots and then break them into suitable small pieces; cut the ginger slices into shreds and the shallots into green onion segments; finally, take an appropriate amount of tapioca starch and mix it with tap water to make gravy. Step 2

Prepare a pot in advance, heat the pot directly, then add lard, use heat to slowly melt the lard, then add ginger slices and stir-fry until fragrant. First pour in the phoenix mushrooms and stir-fry evenly, then add a little cold water, cover the pot and cook over high heat for 5 minutes. (The phoenix mushrooms themselves contain water, so be sure not to add too much water) Step 3

After the phoenix tail mushrooms are cooked, pour in the chopped green onions and add an appropriate amount of salt. Prepare with MSG and stir evenly. (Fungi have a light aroma, so if you have a light taste, you don’t need to add MSG.) While it’s hot, pour the gordon powder into the pot and stir-fry quickly to prevent clumping. Finally, scoop out the fried phoenix mushrooms and serve on a plate.

A delicious plain phoenix mushroom is ready, nothing fancy, simple taste!