How to get the best taste of tea tree mushroom in dry pot recipe-Chinese Food-best chinese food recipes-cooking food

How to get the best taste of tea tree mushroom in dry pot

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Dry pot is the representative of Hunan cuisine. It's dry, fragrant, spicy and the best to eat. But the dry pot and the dry pot. It's a dry word. It's not suitable to use fresh mushrooms. It can't be processed well to make soup with water. It has no taste. Generally, there are dried tea tree mushrooms in the restaurant. Today, I'll make a breakthrough. Directly bake the fresh tea tree mushrooms to half dry and stir fry them. As a result, a small dish was highly praised by everyone. Everyone said that the taste of this baked mushroom is much better than that of the water hair. The aroma is also stronger. At the same time, I think it's no difficulty and technical content. All you need is an air dryer...

Cooking ingredients

fresh tea tree mushroom:about 250g

shredded green and red peppers:8

onion shreds:8

sliced ginger with Scallion:8

pepper:8

dried pepper:8

old Ganma and Douban sauce can choose one of them:8

Cooking Steps

Step1:I bought the fresh tea tree mushroom. I made a health Mixed Mushroom Soup (to be delivered another day). The rest was washed and dried on the air dryer. The temperature was 58 ℃ for about 4 hours. My air vent and heating are covered. So I put the thickest one on the top and the thinnest one on the bottom.

Step2:Today's raw materials. There are a little more. The dry pot is to add a lot of onion, ginger, garlic and so on. I've made two flavors of Laoganma Douchi and Douban sauce. You can choose. I think they are delicious. Be a fucking old woman today. Cut pork into shreds. Just grab with a little cooking wine.

Step3:I got up in the morning and began to bake tea tree mushroom. It would be good at noon. It was put there for use. As a result, the fragrance went straight to the room in the afternoon... This dryness is the best. This time, I'll use the air dryer to do it again. I'll weigh it in advance before the next air drying to see how much water is lost.

Step4:Put rapeseed oil in the pot (Sichuan and Hunan dishes must be filled with rapeseed oil). Don't use too much oil. Slowly dry the streaky pork with low heat. The streaky pork will spit out a lot of oil.

Step5:Then stir the onion slices with garlic until they are a little yellow and fragrant

Step6:Then add the scallion, ginger, pepper and dried pepper. Because it takes a long time to stir the minced pork and onion and garlic. First, put them in the paste or the color is not good. If you make it taste like bean paste, put it together and stir it. When it's done, stir it to taste like red oil.

Step7:Then pour in the tea tree mushroom. Start seasoning. Two teaspoons of old Ganma. One teaspoon of oyster sauce (tea tree mushroom can be put more for sweet taste). Two teaspoons are delicious. Then cook some cooking wine. I have a light taste. I didn't put salt when I had enough seasoning. You can adjust the amount of food and your taste by yourself. Stir fry well over high heat.

Step8:Add in the shredded green and red peppers and stir well. Put in a teaspoon of artifact - cooked garlic powder... It's too widely used. Stir fry with cold dishes and ramen noodles. A spoonful is very fragrant. I bought this garlic powder.

Step9:Put it in a small pot and sprinkle it with scallion, cauliflower, vegetables and spicy mille

Step10:You can boil it in a small pot. The more you boil it, the more delicious it will be. Look, there is no soup in this pot. The tea tree mushroom is tasty, chewy, elastic, and a little crispy. This is the effect that the tea tree mushroom can't achieve completel