Dry roast four treasures(gan shao si bao )

Dry roast four treasures

Introduction:

"Today, I'd like to offer you a dry baked four treasures. I strongly recommend it to you beans. First, the raw materials are simple. These four ingredients are very common and homely. Second, the method is simple. Third, the taste is salty and fresh, the color is bright, and the taste is very good. Especially during the festival, such a refined vegetable is absolutely covered. Ha ha."

Production steps:

Step 1: wash the fresh bamboo shoots, straw mushrooms, Lentinus edodes and dried Auricularia auricula.

Step 2: divide straw mushroom and Lentinus edodes into four parts.

Step 3: cut the bamboo shoots into pieces.

Step 4: add salt to the bamboo shoots.

Step 5: add wine, mix well and marinate for 5 minutes.

Step 6: soak dried Auricularia auricula in warm water and tear it into small pieces.

Step 7: heat the oil in the hot pot over medium heat to 60%.

Step 8: put in the pickled bamboo shoots, fry them, color them slightly, and drain the oil.

Step 9: put the straw mushroom in and fry it quickly. It will take about half a minute to take it out.

Step 10: deep fry the mushrooms for half a minute and take them out.

Step 11: deep fry the fungus for half a minute and remove it.

Step 12: cut the onion and ginger.

Step 13: mix cooking wine, soy sauce, sugar, white pepper and chicken essence to make seasoning juice.

Step 14: leave the bottom oil in the pot. When it is 50% hot, add chopped green onion and ginger and saute until fragrant.

Step 15: pour in the mixed juice and stir well.

Step 16: add the fried bamboo shoots, straw mushrooms, mushrooms and fungus, stir quickly and evenly, cover the pot and simmer for one minute.

Materials required:

Fresh mushrooms: 6

Fresh winter bamboo shoots: 150g

Fresh straw mushroom: 6

Dried agaric: 6

Ginger: 5g

Scallion: 1

Cooking wine: 20ml pickled bamboo shoots and 20ml seasoning juice

Soy sauce: 20ml

Sugar: 5g

Chicken essence: 3G

White pepper: 2G

Salt: 5g

Oil: 350ml

Note: 1. The purpose of frying four treasures is to make some of the water volatilize, which is more delicious when frying. 2. The materials of Sibao can be changed according to your own taste. 3. Dry burning is a cooking method in which the main material is burned, the soup is immersed in the main material or evaporated, and only bright oil can be seen in the finished product.

Production difficulty: Advanced

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Gan Shao Si Bao