The first time I ate Teppanyaki mushrooms was in the Japanese buffet, and it was delicious. Later, I made it in the oven a few times, but I felt almost interesting, so I tried it with a frying pan this time, and I felt really good.
By Teacher Zeng's Career Chef 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Ingredients: mushroom;
Seasoning A: salt, black pepper, dried chili pepper;
Others: water, salad oil.
<h2>Practice steps</h2>
1: Prepare ingredients: wash the mushrooms, remove the umbrella handle, and chop the dried peppers.
2: Turn on the heat and preheat the pan; then change the heat, brush a little oil, put the mushroom upside down in the pan, fry it slightly for 1 minute (slightly wrinkled) and turn it all over.
3: Step 2: Keep the heat low, sprinkle seasoning A (salt, black pepper, dried chili pepper) in the mushrooms and cover the pot.
4: Step 3: Keep the heat low until the "pit" of the mushroom is slowly filled with juice, then turn off the heat.
5, when serving outwards, be careful, and be more careful when eating. You can use a spoon and chopsticks to combine, drink the soup first, and then eat the mushrooms, which is very delicious.
<h2>Tips</h2>
(1) Do not throw away the handle of the umbrella taken off when preparing the ingredients, in fact, you can fry it with the mushroom. (2) The pepper here is not necessary, look at your own taste, if you don't like to eat spicy, you can not put it. (3) A better match is to use coarse sea salt and freshly ground black pepper, and freshly ground black pepper can be saha after it is served in the pot.
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