Black vinegar mushrooms and sausages with colored peppers(hei cu mo gu he yi shi xiang chang tian cai jiao )

Black vinegar mushrooms and sausages with colored peppers

Introduction:

"There are sausages, cheeses, sweet peppers, black vinegar mushrooms, jalapenos Mexican pickled peppers, and finally a roasted garlic. With the roasted sweet peppers, you can have a hot taste. In summer, you need such a juicy and delicious taste! It's simply delicious and doesn't need too much explanation. You can't run away with a few steps to make it taste good. Let's enjoy it together

Production steps:

Step 1: prepare the ingredients

Step 2: cut the mushroom into 1cm square pieces, and cut the crab mushroom into small pieces with scissors. 1 pickled pepper cut 2 mm circle, 1 pickled pepper chopped, rosemary chopped, sweet pepper cut in half to seed, white stem, cut cheese rub silk, garlic cut flat tip. Preheat the oven to 180 ℃

Step 3: Brush olive oil on the surface of sweet pepper and garlic, sprinkle a little salt, put them in the middle layer of oven and bake at 180 ℃ for 25-30 minutes until the sweet pepper is soft and tender and still keeps its shape. Then remove the sweet pepper and continue to roast the garlic until tender and golden

Step 4: break the sausage into small balls

Step 5: fry with Rosemary in a frying pan until the oil comes out, until the sides are slightly caramel

Step 6: heat the remaining fat oil of sausages until it smokes slightly (if the fat is not enough, add some olive oil, and leave about 2 tbsp olive oil in the pot), stir fry the mixed mushroom, avoid frequent shaking and stirring, so that the mushroom can be Caramel colored and quickly evaporate water. When the mushroom is slightly Caramel colored, sprinkle black vinegar evenly, stir fully, wait for the acid gas of black vinegar to evaporate, and leave only a little water Fragrant and sweet

Step 7: pour the previously fried sausage stuffing and chopped pickled peppers into the pot, fully stir, spray dry white wine, wait for the wine gas and acidity to dissipate, use the stirring shovel to break up the larger pieces of meat, and turn off the heat after seasoning with salt and black pepper

Step 8: fill the stuffing into the roasted sweet pepper, sprinkle with shredded cheese, and bake in the oven until the cheese melts with golden color

Step 9: enjoy with roasted garlic and pickled peppers

Materials required:

Sweet pepper: 3

Pepperoni: 2

Mexican pickled peppers: 2

Mixed mushroom: 300g

Black vinegar: 1 tablespoon

Garlic: 2

Rosemary: 2 branches

Cheddar: 100g

Dry white wine: 2 tablespoons

Salt: right amount

Grind black pepper: right amount

Olive oil: right amount

Note: 1. Mixed mushroom can contain crab flavor mushroom, Lentinus edodes, white mushroom, etc.; 2. The weighing unit mentioned in the paper: 1 tablespoon = 1 tablespoon / 1 spoon = 1 teaspoon / 1 cup = 1 cup; 3. Sweet pepper has a lot of water, so it needs to be roasted first to remove the water, concentrate the sweet taste and break the cell wall, so it tastes tender and sweet; 4. Before baking garlic, please remember to coat olive oil, and it will be fragrant after high temperature baking Many; 5. There is a lot of air and water inside the mushroom, so the pot should be hot enough at first, otherwise the speed of water outflow of the mushroom will be faster than the speed of water evaporation, the pot will not have high temperature and cannot be colored, if it depends on long-time heating and coloring, it will lose too much water and reduce the taste; 6. Wine and black vinegar all recognize high temperature, and wine will disperse wine gas and acidity when it encounters high temperature, and black vinegar will leave behind Good taste.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hei Cu Mo Gu He Yi Shi Xiang Chang Tian Cai Jiao