Chinese Food
Hand shredded mushrooms in red oil
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Pleurotus eryngii is fragrant and tender in texture, so there are many ways. It can be processed directly as the main dish, as well as as as a side dish or processed together with other ingredients. It can be fried, fried, roasted, cold mixed or stewed in soup. Pleurotus eryngii is a rare ingredient that is not picky about the practice. There are dozens of cooking methods. And there is no strict requirement for the knife. It can be cut into pieces, strips or blocks. Today, we do this by hand. For the same kind of food, different processing forms will directly affect the taste of the finished product. Hand shredded Pleurotus eryngii can taste better. The cooked Pleurotus eryngii is smooth and crisp, not easy to be soft and fragile. It is easier to tear it into thin strips. Let's see how to make this red oil hand shredded Pleurotus eryngii.
Cooking ingredients
Cooking Steps
Step1:Wash the Pleurotus eryngii and put it in the plate. Put it in the steamer and steam for about 15 minutes until it is fully steamed. Take the steamed Pleurotus eryngii out of the pot and put it aside to cool. If it's urgent, put it in cold water to cool down.
Step2:Cut the carrot into shreds. Cut the carrot as a side dish as thin as possible. Don't put too much. The carrot serves as a foil for the apricot mushroom.
Step3:Cut the cilantro and garlic into pieces. Cut the millet and pepper into circles. Don't cut the cilantro too thin. Cut the garlic as small as possible. Millet pepper according to personal preferences.
Step4:The dried Pleurotus eryngii is torn along the longitudinal direction of the Pleurotus eryngii to grow a long strip. Try to tear it as thin as possible. Don't tear it. Tear the apricot mushrooms into strips and put them into a bowl. Squeeze out the excess water.
Step5:Put the chili powder, garlic powder, five spice powder, pepper powder and white sesame into the bowl. Heat the oil in the pot and pour it directly onto the chili powder and garlic powder. The oil temperature should be as high as possible. 70-80% or so. In this way, the fragrance in the chili powder and garlic powder can be fried.
Step6:Put a spoonful of soy sauce, a spoonful of oil, a spoonful of sugar and a spoonful of vinegar in the chili oil bowl and mix well. Mix into the sauce with mushroom.
Step7:Put the cut carrot, coriander and millet pepper ring on the mushroom. Drizzle the sauce. Mix well and eat.
Cooking tips:1. The time of apricot abalone mushroom steaming is not too long. The process of apricot abalone mushroom steaming will absorb water. The shredded apricot abalone mushroom must squeeze out water as much as possible before putting the sauce. Otherwise, the whole taste will be very light. Moreover, the apricot abalone mushroom cannot absorb the sauce after absorbing water. The sauce will be on the surface, but not in the taste. So it must be squeezed dry. 2. In the process of making red oil, the hot oil must be poured on the garlic powder first and then on the chili powder. Because the garlic powder will be more heat-resistant. The chili powder with high oil temperature is easy to paste, but the garlic powder with high oil temperature fried is fragrant. Therefore, the garlic powder should be poured first and then the chili powder. There are skills in making delicious dishes.
