Fried wild mushroom puffer(chao ye sheng jun1 ma bo )

Fried wild mushroom puffer

Introduction:

"Mabo, commonly known as cow dung mushroom or horseshoe bag. It belongs to basidiomycete family. When tender, the color is white, and the ball is shaped like a mushroom, but it is larger, delicious and edible, and tender as tofu. Old brown and virtual soft, there is dust flying out of the bomb, such as the internal sponge. I'm a native of Lincang, Yunnan Province. This place is called "flattery bubble". When a large number of wild bacteria appear, flattery bubble also appears. However, there are not many, and it's not easy to find them. Wild mushrooms can only be eaten if they can be cooked, but they are not easy to be poisoned. Some of my colleagues were poisoned this year, but I still couldn't resist the temptation to buy Boletus for stir frying. Unexpectedly, I found the "flattering bubble" that I hadn't eaten for many years and decided to buy it for stir frying! In Kunming, it costs 40 yuan per kilogram. I dare not buy more than that, so I'll buy one for two

Production steps:

Step 1: This is the appearance of Mabo. If you look at it carefully, you think it's a small potato.

Step 2: after washing, don't scrape or peel, just wash it.

Step 3: cut into thin slices, which must be thin slices. The inside of the puffer is like a sponge, snow white and black.

Step 4: heat the oil in a hot pan and add the hot pepper section.

Step 5: when the pepper is slightly yellow, add the pepper and garlic, stir fry the pepper slices until fragrant.

Step 6: the stir fry method is very simple. It's actually the same as the stir fry method, but the puffer belongs to wild bacteria. To be safe, stir fry a little more. When frying, add some salt.

Step 7: stir fried puffer.

Materials required:

Ma Bo: right amount

Garlic: small amount

Dry pepper section: appropriate amount

Zanthoxylum bungeanum: right amount

Salt: moderate

Precautions: 1. Stir fry the puffer for a while, and don't taste it during the stir frying process, so as to avoid poisoning the half cooked puffer; 2. Don't put monosodium glutamate in the stir fried wild fungus, because the wild fungus is already fresh, so don't put monosodium glutamate.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Chao Ye Sheng Jun1 Ma Bo