Stir fried Tricholoma matsutake with Brassica oleracea leaves(pie cai ye chao song mao jun1 )

Stir fried Tricholoma matsutake with Brassica oleracea leaves

Introduction:

"I'm afraid and love wild mushrooms. How can people not love them for their rich nutrition and delicious taste? However, due to improper consumption, there are incidents of poisoning by wild mushrooms every year. It's frightening to think about it. Yunnan is a plant kingdom with rich forest resources. Every rainy season, a large number of wild mushrooms are unearthed, but there are only two or three kinds of wild mushrooms that I eat. The poisoning event makes me dare not try new varieties. My colleague introduced me to this kind of fungus three years ago. One day, I met my colleague on the street and saw that she had bought a lot of fungus. She asked her why she bought so many fungus. She said that this fungus has the effect of treating hyperplasia of mammary glands. She bought so many fungus to dry in the sun. I don't believe it. At this time, breast hyperplasia and chest pain happened. She asked me to buy some. Mammary gland hyperplasia recurred, and it took me a long time to buy it. Since then, every time this kind of fungus comes on the market, I have to buy it for several times, then buy some sun dried mushrooms, and eat it once or twice a month as a food to prevent breast hyperplasia. I don't think you need too much condiment to eat fungus. Some oil, some garlic and a little pepper are enough. Of course, if you can put some leaves of Brassica oleracea, it will taste better. Pu'er people always think that leaves of Brassica oleracea and fungus are the best partners. Brassica oleracea is also known as Allium macrostemon and wild leek. It looks like garlic seedling, leaves, stems, flowers and roots are edible, and wild leek tastes like leek. But it's fatter and fresher than leeks. The root of wild leek, also known as Brassica oleracea root, is an indispensable ingredient in making various ethnic dishes in Yunnan

Production steps:

Step 1: after cleaning the sediment, control the water content, and then tear it into several pieces by hand.

Step 2: peel the garlic and cut into small pieces. Cut the green rice into small pieces. Wash the leaves of Brassica oleracea and cut into small pieces.

Step 3: heat up the frying pan, heat up the oil, fry half of the garlic until yellow, and fry out the fragrance and garlic oil.

Step 4: pour in the fungus and stir fry.

Step 5: the wild bacteria in rainy season contain a lot of water, stir fry for a while, fry the wild bacteria and collect the juice.

Step 6: when the wild mushroom is almost finished, stir fry the remaining garlic until the juice is finished.

Step 7: add appropriate amount of salt and stir well.

Step 8: add the cut cabbage leaves and stir fry evenly.

Materials required:

Tricholoma: 500g

Garlic: 15g

Water spinach leaf: 50g

Oil: right amount

Salt: right amount

Spicy green rice: moderate

Note: 1, fried fungi should put more oil and garlic, so the taste is smooth and fresh. 2. If the fungus is nontoxic, the garlic is white. If the garlic changes color, it is no longer edible. This is just the experience of the old man. I don't know whether it is accurate or not.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Pie Cai Ye Chao Song Mao Jun1