Mushroom with pineapple(bo luo gu lao mo gu )

Mushroom with pineapple

Introduction:

"It's very enlightening to see Pan Pan cat challenge Quanjude's pineapple and Guli duck on TV. My family is basically vegetarian, so I changed to mushroom, which is rich in fungi, contains a variety of irreplaceable ingredients, and improves immunity. In my opinion, mushroom food is more beneficial than meat food. Vegetarians don't have to be light and tasteless, and they don't have to use soy protein with heavy spices to mimic meat flavor. Vegetarianism can be delicious. This pineapple mushroom is rich in flavor, sweet and sour, appetizing and refreshing. The old people and children like it very much. There are three steps in making: boiling fruit and vegetable soup, frying mushrooms, watering and pasting. The most important thing is a pot of fragrant fruit and vegetable soup. The master of Quanjude on TV introduced that the soup in their shop needs to boil for 50 minutes, and the ingredients are still secret. I used Pan Pan's method to boil for more than 20 minutes, and the taste was very fragrant. "

Production steps:

Step 1: prepare the ingredients and wash the fruits and vegetables. Apple and navel orange should be rinsed with salt.

Step 2: break the oyster mushrooms into small pieces by hand, wash them, put them into boiling water, add some salt and blanch them for 2 minutes.

Step 3: blanch the mushrooms to release excess water.

Step 4: break tomatoes into small pieces, peel apples and carrots, and dice celery.

Step 5: juice the navel orange and cut the remaining orange peel into pieces.

Step 6: pour in orange juice, orange peel, apple peel, celery and other fruits and vegetables. Add pure water, just without solid food.

Step 7: cover the pot and cook over high heat. After boiling, half open the pot and simmer over medium heat.

Step 8: squeeze the dewatered mushroom a little, make sure there is not too much water, and then put it in the fresh-keeping bag.

Step 9: grab a handful of flour and put it in the fresh-keeping bag. Hold the mouth of the bag and shake it to make the flour wrap the mushroom evenly.

Step 10: take another pot, pour more oil, deep fry the mushroom until golden, take it out, and then deep fry it again.

Step 11: twice fried mushroom shell will be very crisp. Hold the plate for standby.

Step 12: cut the pineapple into pieces.

Step 13: filter the cooked fruit and vegetable soup with gauze or filter. Hold the four corners of the gauze, loosen one edge, and pour in the solid fruit and vegetable ingredients with a spoon.

Step 14: hold both ends of the gauze with both hands, wrap the solid soup, and stir out the juice.

Step 15: pour the filtered fruit and vegetable juice into the frying pan and continue to boil it over medium heat.

Step 16: when the fruit and vegetable juice is received and there is still one third left, add tomato sauce, taste the taste and add sugar appropriately. I don't add extra sugar. In order to increase the fruit flavor, I squeeze in another quarter of lemon juice.

Step 17: at this time, the soup is very thick. Pour in the pineapple pieces and stir fry quickly.

Step 18: quickly pour in the mushroom, stir fry and hang the slurry evenly, then out of the pot.

Step 19: the last two steps must be quick and quick, and the dishes must be delivered in time to have a good taste.

Materials required:

Pleurotus ostreatus or Coprinus comatus: 500g

Pineapple: half

Apple: moderate

Navel Orange: one

Lemon: half

Carrot: right amount

Celery: 50g

Tomato: 1

Flour: a handful

Ketchup: 35g

Salt: right amount

Sugar: right amount

Oil: right amount

Note: key points: 1, the material combination of fruit and vegetable juice can be adjusted appropriately, but celery, carrot, tomato is essential, navel orange, apple, pear, watermelon and other water content is the best. 2. Fruit and vegetable juice can be stirred by a juicer. I don't want to clean up too much cooking equipment. Instead, I use gauze, but I should be careful not to burn my hands. 3. Don't wrap the mushroom in flour too much, and make sure the water content of the mushroom is dry. 4. You have to fry the mushroom twice to make it crispy. 5. The skin of vegetables and fruits can only be cleaned by rubbing with salt, otherwise it will not be saved. 6. Fruit and vegetable soup to receive a bit, otherwise the soup will be too much mushroom soft, according to the amount of solid materials (mushroom pineapple) to master. 7. Tomato sauce must be pure tomato sauce, not tomato sauce.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Bo Luo Gu Lao Mo Gu