Sauted trumpet mushroom with pickles(suan yan cai chao la ba jun1 )

Sauted trumpet mushroom with pickles

Introduction:

"With the coming of the summer rainy season, all kinds of wild mushrooms are on the market one after another. It's a pleasure to go to the mountains to collect wild mushrooms in the rainy season, but I'm afraid of snakes, so I seldom go to the mountains. These trumpet mushrooms were picked by LG when we went to play in the mountains. People here don't like to eat them very much, so it doesn't take much time to pick them. We picked a bag in half an hour, but LG and I like to eat them. Maybe it has a variety of amino acids. It tastes a little sour, but it's soft and crispy. When we eat it, we usually stir fry it with some pickles to make it more sour. The color of trumpet fungus is golden yellow to old golden yellow, and the shape is trumpet like. Although the fruiting body is small, the flesh is slightly dry, contains less water, is soft and crisp, and tastes delicious. It contains 15 kinds of amino acids such as leucine, benalanine, threonine, glycine, serine and aspartic acid, of which 6 are essential amino acids for human body. "

Production steps:

Step 1: wash the sediment in water, drain the water and tear it into small flowers.

Step 2: peel and chop garlic, cut pepper into sections, and prepare some pickles.

Step 3: heat up the frying pan, heat the oil, add garlic and pepper, and stir fry until fragrant.

Step 4: add the trumpet fungus and stir fry for a while.

Step 5: add the pickles and stir fry for a while until the trumpet mushroom is cooked.

Step 6: add the right amount of salt, stir evenly, then out of the pot.

Materials required:

Trumpet fungus: 500g

Pickles: 100g

Oil: right amount

Salt: right amount

Garlic: right amount

Pepper: right amount

Precautions: 1. Wild mushrooms must be fried thoroughly before they can be eaten. 2. Pickles contain salt. You should taste them first and then add salt. 3. 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: sour and salty

Chinese PinYin : Suan Yan Cai Chao La Ba Jun1