Hello everyone, I am Zhang Dalei, the first chef, pay attention to us, there will be more food for your reference, so that your life is more delicious.
Do you have the same as me, go to the restaurant to eat, habitually must order a dry pot, always feel that the dry pot eats more fragrant, and super rice, dry pot with rice, unconsciously can eat several bowls. Among so many dry pots, my favorite is still this dry pot tea tree mushroom.
Tea tree mushrooms after foaming, the texture is better, chewing up very evocative, with pork belly or bacon, tea tree mushroom meat fat tender, let it absorb the oil inside, the fragrance of pork belly and mushroom aroma perfect integration, a bite down, the meat aroma is overflowing, mellow, the taste is very unique, is a more cooked as delicious the next meal.
Dried pot tea tree mushroom is a local cuisine, with tea tree mushroom as the main ingredient, with bacon or pork belly made, the taste is fresh, super rice, today to share with you the homely practice of this dish.
【Specific operation】
Brew the tea tree mushrooms in advance, cut into sections and put them into a basin, add an appropriate amount of water, wash them repeatedly, squeeze out the water and put them into a small basin.
A small handful of green peppers, first remove the roots, and then cut into diagonal slices; two red peppers cut into diagonal slices, put together in a small basin, used for color matching.
Cut a few garlic seeds into garlic slices; a small piece of ginger into ginger slices; a few millet peppers cut into thin circles, put them together in a basin, and then add a small handful of red dried peppers for later.
A small piece of pork belly, cut into thin slices, put in a pot and set aside, where the ingredients are ready.
Boil the water, boil the water and add the tea tree mushrooms, flip it with a spoon a few times, heat the ingredients evenly, blanch the water for one minute, pour into the colander to control the water, and then set aside the cold water.
Add another pot of cooking oil to the slippery pan and pour it out, add half a spoonful of cold oil, pour in the meat slices, quickly stir-fry a few times, fry until the meat slices are white, pour in the ingredients and stir-fry fragrantly, add 5 grams of watercress sauce, stir to open, fry out the red oil, add 2 grams of dark soy sauce, pour in the tea tree mushrooms and green and red peppers, turn on high heat and quickly stir-fry for 20 seconds.
Start seasoning: Add 1 gram of sugar, 1 gram of pepper, 1 gram of monosodium glutamate, 3 grams of spicy fresh sauce, continue to stir-fry for 15 seconds on high heat, and pour in a little bright oil. Simply stir-fry well to turn off the heat and start.
Prepare half an onion in advance, slice it into slices, put it in a dry pot and grab it to the bottom, and then put the sautéed vegetables into the dry pot.
Well, this spicy and appetizing dry pot tea tree mushroom is ready, fresh and fragrant, spicy and hot, with a bowl of rice, appetizing rice, let you eat more and more fragrant.
Whether it is under the meal or wine, or entertaining guests, this dish is a classic dish that can be handed, so learn to show your family a hand.
Here are the ingredients and spices used:
Ingredients: Tea tree mushrooms, green and red peppers, onions, garlic, ginger, pork belly or bacon, millet pepper
Seasoning: sugar, pepper, monosodium glutamate, spicy fresh sauce, bean paste, dark soy sauce
If you have different practices and suggestions, welcome to leave a message in the comment area, thank you for watching, if you like our article, please help like and forward, please pay attention to the first chef, we will see you in the next issue.