Fried bean with Coprinus(jia chang cai ji tui gu chao ya dou )

Fried bean with Coprinus

Introduction:

"The market supply in Beijing is very abundant now, which is no less than that in Europe and America. Compared with my years of living abroad, the supply of vegetables and non-staple food in many places even exceeds that in Europe and the United States. Compared with the vegetable market in San Francisco, the supply of vegetables and non-staple food is more abundant and there are many varieties. In a word, there is everything! Take the morning market near my home as an example. Once in a while, you will be dazzled. There are all kinds of agricultural and sideline products from all over China, and even imported fruits and vegetables, which are much cheaper than those in the supermarket. You can buy everything you think of or don't think of. On Saturday morning, I strolled leisurely for more than an hour, looking at everything fresh and wanting to buy everything. But a person's belly is limited after all, so I can only buy some vegetables that I like. It's enough to eat. There's no need to buy many of them to store them, or buy them now to eat fresh. Today, I make a "fresh bean" which is my favorite. It's fried with some Coprinus comatus and minced meat. It's delicious! Let's do this "fried bean with Coprinus."

Production steps:

Step 1: Coprinus comatus, bean sprouts, minced pork, diced red pepper, salt, chicken essence, oyster sauce, yellow rice wine, white pepper, scallion, minced ginger and cooking oil.

Step 2: heat the frying spoon, add proper amount of cooking oil and stir fry the minced meat.

Step 3: stir the minced meat thoroughly, add onion and ginger to stir up the flavor.

Step 4: add in the Coprinus and continue to stir fry.

Step 5: after the water consumption reaches 50%, pour in the bean and stir fry.

Step 6: add the bean and stir well, then add the right amount of yellow rice wine, then add the oyster sauce and stir well.

Step 7: sprinkle a little pepper and salt and stir well.

Step 8: add a little chicken essence to make it fresh, stir well, pour in red pepper, and collect the juice with high heat.

Step 9: after the remaining soup is collected, it can be taken out of the pot. After the pot is taken out, the code plate can be served.

Materials required:

Coprinus comatus: 250g

Bean sprouts: 160g

Minced pork: 100g

Red pepper: 60g

Salt: 2G

Chicken essence: 1g

Oyster sauce: 20g

Yellow rice wine: 15g

White pepper: a little

Scallion: 20g

Ginger powder: 10g

Cooking oil: 20g

Note: this dish features: bright color, delicious taste, mushroom bean collocation, balanced nutrition. Warm tips: 1. Fresh Coprinus need not be blanched. After blanching, it will be watery. When frying, there will be too much water. Secondly, it is not good for dry frying. Just wash Coprinus and drain water before frying. 2. Fresh sprout beans don't need to be blanched or peeled after being washed. Fresh sprout beans are no better than watery old sprout beans. It's easy to be cooked after being put into the pot, so it's necessary to fry Coprinus comatus first and then add sprout beans. The fried bean needs to be peeled and stewed for a few minutes. There are some differences between the two methods, so we should pay attention to them. 3. As the raw materials of this dish are fresh, it's better to keep its fresh and tender feeling when making it, and try to use the primary color as best as possible. When frying, you don't need to use soy sauce, but you can use oyster sauce with lighter color to stir fry it, which can keep the primary color and taste delicious. If you use oyster sauce, you don't need to thicken it. Oyster sauce itself has a certain viscosity. Finally, you can close the soup.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jia Chang Cai Ji Tui Gu Chao Ya Dou