Chinese Food
Braised Coprinus with vegetable
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Today's Coprinus comatus. Its scientific name is Maotou guisan. It's called Coprinus comatus because it's like chicken legs before opening the umbrella. Its meat is like chicken shreds. It's not that fat apricot abalone mushroom. When I was a child, I often picked wild apples in the apple garden after the rain in summer. Now I can also breed them artificially. The storage period of Coprinus comatus is very short, so it's better to eat it as soon as you buy it, because tomorrow morning you will find that the mushroom cover has developed blackened water, which completely loses the edible value.
Cooking ingredients
Cooking Steps
Step1:This is Coprinus. It's not Pleurotus eryngii.
Step2:Wash the main ingredients. Cut the Coprinus mushrooms into strips. Leave some leaves of parsley and cut into inch sections. Slice the green onion, ginger and garlic. Slice the onion. Slice the red millet and pepper obliquely.
Step3:Take a small bowl. Put in the starch and pepper (there is no white pepper at home. Take the black pepper). Add a little water to mix the starch sauce. Then pour in a few drops of sesame oil.
Step4:Heat up the peanut oil in the pot. Heat up the oil and stir fry the onion, ginger, garlic, onion, shredded millet and pepper for several times.
Step5:Add in the Coprinus. Stir fry over high heat.
Step6:Add a little oyster sauce and raw sugar. Stir well and cover for two minutes
Step7:Add parsley. Stir fry the salted chicken powder for a few time
Step8:Pour in the starch sauce, mix well, and collect the sauce over high hea
Step9:From the pot to the plate.
Cooking tips:The storage period of Coprinus comatus is really short. You'd better buy it now and eat it now. When fried, the Coprinus is easy to come out of the water. After salt, it can reduce the water yield. Finally, the starch sauce can make the soup thick. Because of the addition of sesame oil, it can not only increase the flavor but also improve the vegetable color. There are skills in making delicious dishes.
