In the vast river of Chinese cuisine, oyster mushrooms are like a flat boat, carrying thousands of years of elegance and fireworks. Tracing back to its origin, the pepper and salt seasoning method has existed since ancient times, and was first recorded in the "Qi Min Yaoshu", and the oyster mushroom is a delicacy that gradually entered the homes of ordinary people in the Ming and Qing dynasties. According to legend, when Zhu Yuanzhang Weifu of the Ming Dynasty paid a private visit, he came across a farmhouse cooking wild mushrooms with salt and pepper, and his unique flavor made him full of praise, and since then the preparation method of oyster mushrooms has been quietly spread among the people. This dish not only combines the spicy aroma of salt and pepper with the tenderness and smoothness of oyster mushrooms, but also contains respect and cherishment of nature's gifts.
Cooking Steps:
**Preparation Materials:**
- Oyster mushrooms 300g
- Salt 5 grams
- Caster sugar 2g (fresh)
- Salt and pepper powder 10 grams
- 5 grams of minced ginger
- Finely chopped green onions
- Cooking oil to taste
**Step breakdown:**
1. Make sure the oyster mushrooms are fresh, remove the stems, wash them, tear them to a palatable size, and drain the water.
2. Sprinkle the oyster mushrooms with salt evenly, mix gently, let stand for 10 minutes, precipitate excess water, and blot dry with a kitchen paper towel.
3. Heat the pan over high heat until it is 70% hot, add enough cooking oil, and turn to medium-low heat.
4. Put the oyster mushrooms in the pan in batches, fry them until the edges are slightly rolled, the surface is golden brown, remove and drain the oil.
5. Leave the bottom oil in the pot, stir-fry the minced ginger until fragrant, then add the fried oyster mushrooms and stir-fry quickly, sprinkle in salt and pepper powder, caster sugar, mix quickly, and finally sprinkle chopped green onions to enhance the fragrance.
Tips:
- Squeeze out the oyster mushroom water as much as possible to avoid oil splashing.
- Salt and pepper powder is best added before it is removed from the pan to preserve its aroma.
- The same applies to other ingredients such as oyster mushrooms.
When the salt and pepper oyster mushrooms are served on the table, the golden color shines in the light, and the aroma of pepper and oil is intertwined.