Mushroom casserole(duo gu sha guo bao )

Mushroom casserole

Introduction:

"In addition to black and white Boletus, my favorite is red milk Boletus. This fungus is smooth and tender, and the tenderness of the meat is incomparable with other Boletus. Black and white Boletus is especially suitable for hanging soup. With a few pieces, you can hang a delicious soup. The fresh flavor of red dairy Boletus can't catch up with black and white Boletus, but because of its smooth and tender meat quality, it's more suitable for cooking. The kind of smooth and tender taste in the mouth is unforgettable. Today, we use it to match with several other fungi and vegetables. We can cook a pot of mushroom soup and vegetables. We can have all kinds of mushrooms and vegetables in one pot, even soup and vegetables. It's convenient, healthy, nutritious and delicious. With rice, it will be very comfortable to eat. "

Production steps:

Step 1: red cow liver bacteria with blister hair one day in advance, the amount is the amount of blister hair

Step 2: blanch the fresh mushrooms in boiling water to remove the odor.

Step 3: cut off the old roots of Flammulina velutipes and wash with water

Step 4: marinate the bacon by yourself and cook it in boiling water for 3-5 minutes. In this way, you can remove the excess oil and cut it easily.

Step 5: first cut the cabbage into strips, tear the leaves into pieces, and place the Flammulina velutipes in the casserole

Step 6: put the soaked Boletus rubra, Auricularia auricula and blanched mushroom in it

Step 7: slice onion and ginger on top, add salt and pepper, and pour into beef broth. The amount of beef broth should be 1 / 2 of the amount in the pot, not too much.

Step 8: slice bacon and place it in the middle.

Step 9: close the lid, cook over low heat until the pores are bubbling, and the soup comes out around the lid. Turn off the heat, but do not open the lid, and continue to simmer for 5 minutes.

Step 10: cook mushrooms, sprinkle with chopped coriander and serve

Materials required:

Boletus rubrum: 150g

Mushroom: 150g

Flammulina velutipes: 150g

Auricularia auricula: 50g

150g: Bacon

Cabbage: 200g

Niugao soup: right amount

Salt: right amount

Pepper: right amount

Note: I use the Taji pot, this pot in addition to the function of casserole, is to use a very short time, a few minutes around the soup can be turned off. Keep simmering for a while, the dish will be very soft and rotten. If you use an ordinary casserole, you need to cook for about 10 minutes and then simmer for 5 minutes.

Production difficulty: simple

Technology: pot

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Duo Gu Sha Guo Bao