Hand made private dish with heart blue [mushroom stewed with minced garlic and chili sauce] - peak taste of mushroom(xin lan shou zhi si fang cai suan rong la jiang hui qun gu mo gu de dian feng kou gan )

Hand made private dish with heart blue [mushroom stewed with minced garlic and chili sauce] - peak taste of mushroom

Introduction:

"The homemade garlic sauce is delicious and slightly spicy in taste. I found that the little sour and spicy flavor can highlight the delicious taste of mushroom, which makes it a mushroom dish with an alternative taste."

Production steps:

Step 1: 1. Wash Pleurotus eryngii, seafood mushrooms and mushrooms for use

Step 2: 2. Cut Pleurotus eryngii, mushrooms into thick slices and seafood mushrooms into sections for use

Step 3: 3. Take the pot to remove the oil. When it is 60% hot, stir the garlic sauce and stir well to get the red oil

Step 4: 4. Add mushrooms and stir fry evenly, stir fry for 3 minutes until the mushrooms come out of the water

Step 5: 5. Add the clear soup, add the homemade MSG, cover the pot and simmer for 10 minutes. Add salt, stir fry well, add juice over high heat, then remove

Materials required:

Pleurotus eryngii: 200g

Seafood mushroom: 200g

Mushroom: 200g

Homemade garlic sauce: 20g

Self made pork lard: 20g

Homemade MSG: 2G

Salt: 5g

Clear soup: 50g

Note: 1. The homemade garlic chili sauce is sour and delicious, slightly spicy in taste. I found that the small sour and spicy taste can highlight the delicious mushroom. 2. The mushroom itself has high water content, only a small amount of soup can guarantee the water required for cooking, so it does not need to add too much, so as to save cooking time. 2. It will not dilute the delicious mushroom itself. 3 Principles of healthy cooking

Production difficulty: simple

Craft: Stew

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Xin Lan Shou Zhi Si Fang Cai Suan Rong La Jiang Hui Qun Gu Mo Gu De Dian Feng Kou Gan