Chinese Food
Marinated mushroom
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As one of the eight major cuisines in China, Su cuisine is good at stewing, braising, steaming and frying. It attaches great importance to mixing soup and keeping the original taste of the dishes. Therefore, most of the products have a fresh flavor. They are thick but not greasy, light but not thin. The taste is smooth, tender and crispy, without losing its shape and maintaining its flavor. This stewed mushroom is also a typical Su dish. Although it is a simple home dish, if it is done well, it tastes delicious, mellow, soft and waxy Cold food and hot food are OK. Mushroom control like me. I think you'll love it, too.
Cooking ingredients
Cooking Steps
Step1:Make onion ginger water - onion cut section. Slice ginger. Soak in water for more than 30 minute
Step2:Pour water into the pot and bring to a boil. Blanch the mushrooms for 3 minutes
Step3:Take out the blanched mushrooms and drain the water
Step4:Put the oil in the original pot over high heat. Bring to 80% heat. Pour in the onion and ginger water
Step5:Pour in mushrooms. Cook for 1 minute
Step6:Pour in chicken sou
Step7:Join the fresh sauce
Step8:Add salt according to your taste
Step9:Add a little more white sugar
Step10:Put in monosodium glutamate, stir evenly, and cook for 15 minutes on low heat
Step11:Pour in sesame oil and serve in a pot
Step12:Pour water into the pot and boil. Put in the rape and scald for 2 minutes. When the mushroom is a little cool, it can be put on the plate together.
Cooking tips:1. The best way to make this dish is to use fresh mushrooms. The taste is more fragrant; 2. The fungus needs to be blanched and scalded in advance to avoid the retention of toxins; 3. The process of small fire cannot be omitted. In this way, the taste can be mellow; 4. The addition of sesame oil is the finishing touch. It can greatly improve the taste. It is better not to omit. There are skills in making delicious dishes.
