Pickled pepper and Auricularia auricula(pao jiao mu er )

Pickled pepper and Auricularia auricula

Introduction:

"Last time I went to a restaurant to eat this dish, my son liked it very much. My son liked to eat Auricularia auricula very much. This time, it tasted like pickled peppers. My son begged me to make it. After several days of deliberation, it was finally made. It was different from the taste in the restaurant, but my son liked it. He only wanted his son's approval, even if it was successful!"

Production steps:

Step 1: dry an appropriate amount of Auricularia auricula, wash it with water in advance, and then foam

The second step: prepare seasoning: Baijiu, white vinegar, pickled peppers, dried chili, big sauce, and pepper.

Step 3: add water to boil in the pot, add water to make Auricularia auricula, bring to a boil over high heat, blanch over low heat for 2 minutes, then remove the water and set aside

Step 4: prepare a sealed glass bottle, add pickled peppers, dried peppers, Chinese prickly ash and large ingredients, and then add water hair fungus

Step 5: cut carrot flower blade, blanch and put it into bottle

The sixth step: add the right amount of vinegar, a little Baijiu, salt (twice as much as usual), chicken essence.

Step 7: screw the bottle mouth tightly to make the glass bottle in a sealed state, shake it up and down slowly to ensure that the seasoning is fully mixed, and then let it stand for 12 hours

Step 8: I make it in the morning and I can eat it in the evening,

Step 9: the rest, the next day to do small dishes with a bowl of millet porridge, refreshing appetizer, spicy and delicious, really happy ah

Materials required:

Dried Auricularia auricula: appropriate amount

Carrot: right amount

Pickled pepper: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Salt: right amount

White vinegar: right amount

Baijiu: moderate amount

Chicken essence: appropriate amount

Note: 1. Dry agaric needs to be soaked in advance. 2. Water soaked agaric needs to be blanched before brewing. 3. You can adjust the amount of pickled pepper and dry pepper according to your own taste. 4. After eating some agaric that night, you can slice and blanch the remaining bamboo shoots and soak them in a glass bottle. Take them out with agaric the next day. The taste is very refreshing. You can also adjust yourself according to your hobbies. 5 The amount of seasoning in a short time can be more appropriate

Production difficulty: simple

Process: salting

Production time: one day

Taste: slightly spicy

Chinese PinYin : Pao Jiao Mu Er