Roast mushrooms in Tibet(xi cang kao mo gu )

Roast mushrooms in Tibet

Introduction:

"Tibetan special dishes are light and smooth in taste. You can't stop eating them because of the unique fragrance of mushrooms. Do you want to try Tibetan special dishes? It's easy to make. Let's have a try! "

Production steps:

Step 1: soak dried Lentinus edodes, drain and remove Lentinus edodes stem. Leave a little water for later use.

Step 2: when soaking Lentinus edodes, wash the tomatoes and cut them into thin slices. Put the plate aside.

Step 3: prepare the juice: add appropriate amount of starch (not too thick), appropriate amount of sugar and a little salt into the mushroom water, and stir evenly.

Step 4: heat the oil in the pan, add the mushroom slices after heating, and fry both sides.

Step 5: pour in the mixed juice, stir evenly, make it evenly wrapped on the mushroom.

Materials required:

10 dried mushrooms

Tomatoes: 2

Oil: right amount

Sugar: 2 teaspoons

Salt: right amount

Starch: right amount

Note: 1. The purpose of using mushroom water to make sauce is to make the finished dish taste stronger. 2. In order to protect the nutrients in Lentinus edodes, do not use boiling water or sugar when soaking Lentinus edodes. 3. The amount of sugar should not be too much or too little, otherwise it will make the taste bad! 4. If you buy highland barley children's shoes, you can spread them evenly on the dishes.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: light

Chinese PinYin : Xi Cang Kao Mo Gu