Stir fried mushroom(su chao xiang gu )

Stir fried mushroom

Introduction:

"I think fried mushroom is more delicious than meat, and it's very convenient. If you like to eat Lentinus edodes and worry about the trouble of blanching, you can blanch a lot at one time. When it's too cold, you can put it in the food preservation bag, put it in the refrigerator, and freeze it. When you eat it, you can take it out and melt it. "

Production steps:

Step 1: pick and wash the mushrooms, tear them into small pieces, boil the water, put the mushrooms into the pot and blanch

Step 2: blanch the mushrooms and cool them in cold water, then remove the excess water

Step 3: heat the cooking oil in the pot, add the onion and ginger to make it fragrant

Step 4: stir fry the carrot and pepper

Step 5: add the dried mushrooms and continue to stir fry

Step 6: add seasoned sauce

Step 7: add a few drops of vinegar and stir fry. When stir frying fungi, adding appropriate amount of vinegar will make the dishes taste more tender and delicious

Step 8: add appropriate amount of salt and chicken essence, stir fry evenly, finally add garlic slices, stir fry a few times, out of the pot

Step 9: dinner

Materials required:

Lentinus edodes: right amount

Scallion: right amount

Shredded ginger: right amount

Garlic slices: appropriate amount

Edible oil: right amount

Old style: moderate

Rice vinegar: right amount

Salt: right amount

Chicken essence: appropriate amount

Water: moderate

Carrot: right amount

Pepper: right amount

Note: blanched mushrooms are basically stir fried for a short time, and will paste the pot after a long time.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Su Chao Xiang Gu