Chinese Food
Mushroom wine
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In July this year, I took part in the competition of restoring Chinese recipes on the tip of my tongue. I chose this mushroom wine. When I chose this dish, I liked its round shape. I still remember the big sauna day in Beijing. I took a small pot of my own and went to the meeting place with a pile of spices. When I arrived at the meeting place, I was sweating. I took part in this competition for the first time. I was sure that the grey chicken frozen that. The taste of this dish was still at home Yes. When I arrived at the meeting, I was eager to prepare in advance, so I pickled the stuffing. When I went out of the pot and tasted it, I found that the time of marinating the stuffing was also very important because of this precious opportunity~
Cooking ingredients
Cooking Steps
Step1:Cut up agaric, onion and ginge
Step2:Mix the meat stuffing with soy sauce, salt, egg white, white pepper, cooking wine, onion and ginger and marinate for half an hour
Step3:Wash the mushroom, remove the root, put the marinated meat stuffing into the mushroom umbrella and compact it
Step4:Wrap the starch thinly on the mushroom stuffing; put the oil in the pot for 60% heat and fry the mushroom stuffing
Step5:In another clean frying pan, stir fry the chopped peppers and sugar for a while and put the mushroom meat filling. Cook the mushroom meat filling in the chopped peppers for a while. Let the taste of the chopped peppers penetrate into the mushroom meat and then put it on the plate
Step6:Take a clean frying pan, pour 70ml of water into it. After boiling, pour water starch into it in several times. Keep stirring the water starch in the pan. Finally, pour a little oil into it to make it a glass thicken. Pour it on the mushroom wine placed on the plate.
Cooking tips:There are skills in making delicious dishes.
