Edible fungus is delicious and nutritious. It is a famous type of fungus vegetable and it is also a precious food on the banquet. The vast number of people in China have accumulated a lot of cooking experience in the consumption of edible fungi. Now we select some of the cooking methods, which are described as follows:
Mushroom cooking
(a) Soft fried mushrooms ("Mushroom", 1984, 2:46)
Raw materials: 24 fresh mushrooms, 3 eggs, 1.5 dried lingzhi powder, 2 chicken broths, 7 points of salt, 3 points of MSG, 1.5 ketchup, 3 sesame oil, 3 points of pepper, 5 points of Shaoxing wine. 1 kg of lard (actual consumption 3 two).
Practices: 1 The fresh mushrooms into the boiling water pot boiling water, remove and rinse into the water. 2 The wok gets angry. Add chicken soup, fresh mushrooms, salt, Shaoxing liquor to thick soup, pepper, monosodium glutamate pot, drain to the remaining juice stand-by. 3 Beat the egg white with chopsticks and add dry powder to reconcile into thick paste. 4 Wash the pot and put it into the cooked lard. When it becomes 40% hot, pour the fresh mushrooms into the pulp and pour it into the pan. After the shell is whit out, let the oil temperature rise a little. Then put fresh mushrooms and fry them and remove them. Another tomato sauce is loaded with a small dish, served together with soft-fried fresh mushrooms for foraging.
(b) Mushroom bursts of double red ("Mushroom", 1983, 1:35)
Raw materials: 8 fresh mushrooms, 1 pound of fresh pork, 20 fish balls, 2 eggs, 5 soy flour, onion, cooking wine, and a little soy sauce.
Practices: 1 The small discharge into the pot, add a small amount of water, cooking wine, scallion, simmer cook until eight mature, when the pot will be separated from the ribs and soup Sheng, and take out onion discarded. 2 Add a little soy sauce and white sugar to the soup. Add the egg and bean flour to the soup and mix well. Make a paste and paste on a small platter. Add the oil into the pan and fry the small platter and put the fish ball into the pan. The so-called "double line" was made by bombing the red. 3 After pouring out two-thirds of the cooked oil, stir the mushrooms into the pan and add a little salt to make the mushroom soup. Finally, the fried “double red†is poured into mushroom broth, the wine is added, stir-fried until it is concentrated, and you can serve.
(III) Mushroom Chicken Claw Soup ("Mushroom", 1981, 3)
Raw materials: 15 chicken claws, 3 fresh mushrooms, and 2 ham slices.
Practices: 1 Wash the chicken feet, into the boiling water slightly boil it, remove it in a bowl, spread ham, sprinkle with onion, ginger, rice wine and so on. 2 Add 1.5 kg of clear water to the above raw materials and steam over the basket for 1.5 hours. Remove the onions and ginger, add the washed fresh mushrooms, continue steaming for 30 minutes, and remove the salt and MSG to serve.
(4) Mushroom crust recipes
Ingredients: Mushroom 2 two, rice bran 1.5 two, fine salt 3 points; bitter tomato sauce 1 two, cooked lard 5 two (practical 1 two), fresh soup 1.5 pounds, monosodium glutamate 1 point, sugar 3 money, sesame oil 2 money, water Starch 5 points.
Practices: 1 After the mushrooms are cut into pieces, the pan and scrape with a knife to remove coke, and pinch them into 3-inch squares. 2 Heat the pan and pour 5 kilograms of lard. Add to tomato sauce and fry. Add broth, salt, sugar, mushrooms, etc. After cooking, greasy with water, topped with sesame oil, and put it into a bowl. 3 Wok with hot lard, until the oil is ripe until seven mature, the pan will be fried up and then use a colander spoon out, into the market, and then add the mushroom marinade into the bubble pot can be served on the table.
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