(chao jian shou qing )

Stir fried hand green

Introduction:

"Jianshouqing is a kind of fungus. It has been put on the market in large quantities since May every rainy season. It is a unique fungus in Yunnan. The term "jianshouqing" is a kind of wild fungus. After touching the fungus's body, the fungus turns purple and blue. As the name suggests, it is called "jianshouqing". The common ones are "yellow hand", "red hand", and it is said that "black hand" has not been tasted so far. In Yunnan market, yellow and red hands can be distinguished directly from the color of pileus and stipe. It's autumn in Kunming now. A few years ago, there was no fungus at this time. The most popular fungus eating season in Kunming is the rainy season (May and June of the lunar calendar). However, the rain is still falling for a long time. As long as it rains in the mountains of Yunnan, there will be fungus coming out. No, I've bought some green tea to fry these days. "

Production steps:

Step 1: clean your hands.

Step 2: slice.

Step 3: cut the seasoning and put it on the plate.

Step 4: put the oil in the hot pot, stir fry hot, put on the dry pepper, after choking out the fragrance, put on jianshouqing, stir fry over medium heat for about half an hour.

Step 5: finished product drawing.

Materials required:

Jianshouqing: 400g

Salt: right amount

Zanthoxylum bungeanum: right amount

Spicy millet: moderate

Green and red pepper: moderate

Dry pepper: right amount

Garlic: right amount

Note: 1. When you see the green hand, you can observe the mushroom slices. If it turns blue, you can eat it safely. If it doesn't change color, it may be Boletus or poisonous fungus. 2. You don't need to put monosodium glutamate in the fried wild fungus. The fungus is fresh, so you don't need to put it. 3. You'd better have garlic in the fried wild fungus. If the garlic changes color in the process of frying, it may be poisonous 4. Any wild fungus must be cooked, so it should be fried more. You can't taste it in the process of frying, in order to avoid poisoning if you don't taste it. At the same time, you should eat it all at once, and you can't eat cold fungus.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Chao Jian Shou Qing