Hello everyone, I'm Fei Sister-in-law!
For mushrooms my family eat too much. Every year after the autumn harvest, other people's corn cobs are discarded, and my family will pull them back and break them, chop them together to keep the cultivated mushrooms, flat mushrooms, shiitake mushrooms, and tea tree mushrooms. Over the years, my family grows every year, and often eats, almost all of them in winter, flat mushroom stew noodles, shiitake mushroom meat stewed radish, dry pot tea tree mushrooms and so on.
Eat and eat, I think it is still made into a dry pot delicious, spicy and hot, under the meal under the wine can also entertain guests, the key is that the method is still simple, suitable for home-cooked simple dishes, the more you eat the more fragrant and more flavorful, the big winter can also eat full of sweat, summer eat appetizers, today I will share the dry pot tea tree mushroom method, personally feel, it is worth collecting a try.
【Preparation of dried pot tea tree mushrooms】
Step 1: Prepare the ingredients
Fresh tea tree mushrooms, cut off the roots, cut into two knives, cut into long pieces, and then break the thick tea tree mushrooms in half by hand.
With a few sticks of parsley, the tendons of the tea tree mushrooms and the crispness of the parsley complement each other, and then a little red pepper and green pepper embellishment to match it, a dish must first be eye-catching in color, in order to make people have the desire to eat.
A small piece of pork belly is cut into thin strips. Cut the green onion into strips, slice the garlic, cut the green pepper into slices with a few oblique knives, cut into slices with a few mitre knives, and cut the onion into strips with half a knife.
At this point, all the ingredients are ready.
Step 2: Blanch the water
We blanched the tea tree mushrooms, after the water boiled, put the tea tree mushrooms into the pot and blanched them, and blanched them quickly.
After blanching the water, drain the tea tree mushrooms.
Step 3: Stir fry quickly
Before stir-frying, you should habitually slide the pot, after the oil is hot, put the tea tree mushrooms in the pot and sauté, turn on the low heat, and fry until there is no moisture on the surface of the surface.
Slide the pan again, pour in the pork belly shreds, sauté the lard over low heat, then pour in the green onion and garlic. Add the green pepper and millet spicy and stir-fry quickly. Add the celery and onion, continue to stir-fry, and finally add the tea tree mushrooms.
Then it's seasoning, with chili sauce, tempeh, soy sauce, oyster sauce and chicken powder, and the saltiness in some seasonings is enough, no need to put salt.
Quickly stir-fry evenly in the prepared dry pot, order a paraffin wax, really eat more and more fragrant and flavorful, delicious drops are very good.
I am Fei Sister-in-law, thank you for your support!