Braised and fried mushroom(men chao ping gu )

Method of stewing and frying Pleurotus ostreatus:

Raw materials for stewing and frying Pleurotus ostreatus

Fresh mushroom 500g, pickle 25g, tender dog 200g, walnut 50g, fresh soup 250ml, chicken oil 25g, chili sauce 15g, tangerine peel 5g, refined salt 5g, cooking wine 15g, monosodium glutamate 2G, soy sauce 15g, scallion 10g, starch 15g, soybean oil 25g, garlic 25g, sesame 15g (baked).

Processing steps of stewed and fried Pleurotus ostreatus

1. Wash 250g Pleurotus ostreatus, scald it with boiling water, squeeze it and tear it into strips; soak the walnut kernel in hot water, remove the skin, and then soak it in boiling water for a while.

2. Soak the dog meat in warm water, wash it, put it in a boiling water pan, cook it until half cooked, take it out and slice it.

3. Wash the remaining 250 grams of fresh Pleurotus ostreatus, tear them into pieces, and squeeze out the remaining water.

4. Heat the frying spoon and add vegetable oil. When it is 90% hot, stir fry the dog meat slices in oil pan. When the dog meat slices are fragrant, add 250 grams of oyster mushroom slices. Stir until the mushroom slices are soft. Add 200 ml fresh soup, tangerine peel and cooking wine. Bring to a boil over high fire, bring to a boil over low fire, simmer and stew over low fire. After stewing, add soy sauce, monosodium glutamate, scallion, ginger, garlic petal and chili sauce, stir fry evenly and taste, and then add out Spoon into the side of the plate.

5. Heat the clean spoon and melt it

Characteristics of stewed and fried Pleurotus ostreatus

Double color, double taste, salty, spicy and refreshing, Chinese and Korean Hebi.

Braised and fried mushroom

1. Wash 250g Pleurotus ostreatus, scald it with boiling water, squeeze it, tear it into strips; soak walnut kernel in hot water, remove the skin, then soak it in boiling water, and wait for use. 2. Soak dog meat in warm water, wash it, put it into boiling water pot, then half cooked, take it out, slice it. 3. Wash the remaining 250g Pleurotus ostreatus, tear it into pieces, and squeeze out the remaining water 4. Heat the frying spoon, add the vegetable oil, and when it is 90% hot, stir fry the dog meat slices in the oil pan. When the dog meat slices are fragrant, add 250g of mushroom slices, stir until the mushroom slices are soft, add 200ml of fresh soup, tangerine peel and cooking wine, bring to a boil over high fire, bring to a boil over low fire, simmer and stew over low fire. After stewing, add a thick mouthful of soy sauce, monosodium glutamate, scallion, ginger, garlic petal and chili sauce, stir fry evenly and taste well, and then add out Spoon into the plate side 5. Clean the spoon. Heat the chicken oil. After the oil is hot, stir fry the shredded ginger and onion. Remove the shredded onion and ginger. Add a little fresh soup into the spoon. Bring to a boil. Add 250 grams of fresh mushroom slices and walnut kernel. Then add the essence, refined salt and cooking wine. Stir fry for a while. Shake the spoon, thicken, remove the spoon and put it on the other side of the plate. Sprinkle sesame evenly. 6. Separate the plate with cucumber pickles

essential information

Stewed and fried Pleurotus ostreatus

[cuisine] Korea

[taste characteristics] two color, two flavor, salty, spicy and refreshing, a combination of Chinese and Korean

Raw materials

Fresh mushroom 500 grams, pickles 25 grams. 200g tender dog meat, 50g walnut kernel, 250ml fresh soup, 25g chicken oil, 15g chili sauce, 5g tangerine peel, 5g refined salt, 15g cooking wine, 2G monosodium glutamate, 15g soy sauce, 10g scallion, 15g Lake powder, 25g soybean oil, 25g garlic petals, 15g sesame (baked)

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Men Chao Ping Gu