[Yunnan flavor] delicious and rich -- fermented meat with green fungus
Introduction:
"As a Yunnan person, the happiest season is from July to August, with abundant rainfall and fresh mushrooms coming on the market one after another. She can enjoy it for several months. At this time of year, her mother buys a lot of mushrooms to go home, cleans them, cuts them and ice them in the refrigerator. She can eat them for a whole year until the next mushroom season. Many people in other provinces dare not eat mushrooms, because poisoning cases occur from time to time. In fact, even if it is the most toxic jianshouqing, as long as it is in accordance with the principle of "thin slices and more stir frying", it will not have any problems. Today we are talking about qingtoujun, which is basically non-toxic and fragrant. "
Production steps:
Step 1: clean the sediment and separate the cap and stipe. Note that the fungus should be bowl shaped cap, and if the time is too long, the cap will be open, so if it is for dinner, be sure to buy the fungus in the afternoon, so as not to be unable to brew meat
Step 2: cut the isolated stipe into thin slices, place it on the bottom of the bowl, and sprinkle with a little salt
Step 3: add appropriate amount of salt, white pepper, raw powder and soy sauce to the minced beef (just a little to improve the flavor, but more will take away the flavor). Stir well and marinate for 10 minutes
Step 4: marinate the beef into the cap
Step 5: after all brewed, place evenly, pour sesame oil and steam.
Step 6: you can get out of the pot in about 15 minutes ~ because the steaming will produce water, the soup is also very delicious ~ for the first time, the menu and pictures are all very hasty...
Materials required:
Qingtoujun: two liang
Minced beef: one or two
Salt: right amount
Soy sauce: a little
Raw powder: a little
White pepper: a little
Note: 1. Due to the limited materials, if shrimp is added to the minced beef, it will be more smooth and delicious. 2. Because I don't like monosodium glutamate, I didn't put it. If you like, you can add it in the soup after the pot. 3. Due to the different altitudes of different places, 15 minutes is only a rough time, and the steaming time is subject to the beef cooked thoroughly.
Production difficulty: simple
Process: steaming
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Yun Nan Wei Dao Xian Mei Nong Yu Qing Tou Jun1 Niang Rou
[Yunnan flavor] delicious and rich -- fermented meat with green fungus
Fried diced pork with peas and radish. Wan Dou Luo Bo Chao Rou Ding
Home dish: stir fried sliced meat with seasonal vegetables. Jia Chang Cai Shi Shu Chao Rou Pian
Mushroom and crab soup. Yuan Zhi Yuan Wei Jun1 Gu Xie Tang
You Nong and I Nong -- Octopus fried noodles Bento. Ni Nong Wo Nong Zhang Yu Chao Mian Bian Dang