Stir fried fillet with coriander, tea tree mushroom(xiang cai cha shu gu chao li ji )

Stir fried fillet with coriander, tea tree mushroom

Introduction:

"This is my father's favorite dish. The characteristics of this dish are as follows: the tea tree mushroom is fried in a little more oil, which makes the taste more tough and fragrant. It is good to match the tenderness and tenderness of the tenderness with the tenderness of the tenderness of the tenderness. The addition of coriander is a fine brush, which further improves the freshness of the dish and immediately adds a lot of color to the dish. "

Production steps:

Step 1: use dry Agrocybe aegerita and soak the hair in water.

Step 2: clean the coriander and soak it in cold water.

Step 3: rinse the pickled coriander and remove impurities.

Step 4: cut the coriander into large sections.

Step 5: slice the tenderloin, marinate it with cooking wine, cut a little ginger and put it on the meat surface.

Step 6: heat the oil in a pan and add a little more oil.

Step 7: soak the soaked Agrocybe aegerita, drain the water, pour it into the oil pan, turn to low heat and fry for seven or eight minutes.

Step 8: pour in the fillet.

Step 9: spread the fillet with a spatula and stir fry until the meat turns brown.

Step 10: pour in coriander section, stir fry slightly, add seasoning.

Step 11: cut off the coriander and put it in the pot.

Materials required:

Ridge: 100 li

Coriander: 60g

Agrocybe aegerita: 100g

Oil: right amount

Salt: right amount

Cooking wine: moderate

Ginger: right amount

Note: after the coriander is poured in, stir fry slightly to start the pot. If the coriander becomes crisp and rotten for a long time, the taste and dishes will be affected.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiang Cai Cha Shu Gu Chao Li Ji