Chinese Food
A new vegetarianism -- pineapple Gulu Houtou mushroom
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Gulu meat, also known as sweet and sour meat or sweet and sour pork, is a traditional famous dish of Han nationality in Guangdong Province. It belongs to Cantonese cuisine. It is cooked with sweet and sour juice and pork. This dish is one of the most familiar Chinese dishes in Europe and America, so it is widely seen in restaurants in Chinatown outside China. There are two legends about the name of Gulu meat. The first legend refers to the fact that this dish is cooked in sweet and sour juice. When served, it is fragrant and can't help swallowing the saliva. The second legend is that this dish has a long history, so it is called ancient meat. After homophony, it becomes Gulu meat. Today, I use Hericium Mushroom instead of meat to make Gulu meat. My family can't even eat vegetarian dishes. It makes me feel good. -
Cooking ingredients
Cooking Steps
Step1:Wash and tear Hericium erinaceus into small pieces.
Step2:Blanch in boiling water for about five minutes. Then remove the cold water and squeeze out the water for standby.
Step3:Cut green and red peppers into triangles for use.
Step4:Cut pineapple into pieces.
Step5:Pour a bag of fried powder seasoning into the bowl. Add 40ml of water to make a paste. (fried noodles are available in the supermarket
Step6:Pour the dried Hericium mushrooms into the mixed fried powder. Be sure to stick fried paste on every piece of Hericium erinaceus.
Step7:Mix white sugar, white vinegar, starch and salt into sweet vinegar juice for use.
Step8:Start the pot and pour in the oil. When the oil is 50% hot, dip the Hericium erinaceus mushroom in the frying paste and fry for a while. When the oil is 60% hot, fry again and then fish out.
Step9:Add a little oil to the pot. Stir fry the green and red peppers with oil. But don't heat them too much and put them in reserve.
Step10:Add tomato sauce to the pot and stir fry for a few times.
Step11:Stir fry the pineapple, Houtou mushroom and green and red peppers in the pot. Add in the sweet and sour juice to make the pot even.
Step12:Finished product.
Step13:Works.
Cooking tips:1. Soak the Hericium Mushroom thoroughly. Otherwise, it will affect the taste. Do not use fried powder. You can use 50g flour, 2G baking powder and 20g raw powder to make crisp pulp powder. There are skills in making delicious dishes.
