How to make Pingru delicious, Pingru s homely practice

How to make oyster mushrooms delicious?

【Fresh mushroom slices】Ingredients: 500 grams of oyster mushrooms, 150 grams of pork, 2 sharp peppers, appropriate amount of oil and salt, 1 section of green onion, 1 slice of ginger, 2 cloves of garlic, half a tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 teaspoon of sugar, half a teaspoon of white pepper, appropriate amount of water starch

Steps:1Prepare the ingredients you need, and it's best to choose whole mushrooms when picking oyster mushrooms.

Loose mushrooms are generally not the first mushrooms. The quality will be comparatively poor. Looking at the stalk of oyster mushrooms, the short and thick mushrooms are relatively fresh, while the slender stalks indicate that they are older.

2.Cut off the roots of the oyster mushrooms and tear them into strips by hand.

3.Remove the stems and seeds of the sharp peppers, then cut them into slices, cut the pork into slices, add cooking wine and white pepper to grasp well, then add starch to grasp well, marinate for 10 minutes, marinate the meat slices like this, the fried meat slices are not fishy, they are still tender to eat, and the taste is not firewood.

4.Add water to the pot and bring to a boil, blanch the oyster mushrooms, blanch the oyster mushrooms until soft, remove the shiitake mushrooms, drain the water and set aside. It is recommended that it is safer to blanch oyster mushrooms with water before cooking, although some nutrients and umami are lost, but it is more nutritious and healthy to eat.

Oyster mushrooms will be sprayed with pesticides in the process of planting, and will adhere to some sawdust and humus, which is difficult to wash, oyster mushrooms will actually have a peculiar smell, after blanching, the peculiar smell and impurities can be removed, and the delicious taste of mushrooms will be more pure, and it will be better to taste. Considering the safety and health of eating, it is better to blanch oyster mushrooms with water before cooking.

5.Heat oil in a pot, add chopped green onions, minced ginger and garlic slices and stir-fry until fragrant, then stir-fry the meat slices until the color turns white.

6.Add the oyster mushrooms and stir-fry evenly, pour in half a bowl of water, then add soy sauce, salt, sugar, bring to a boil, and cook the oyster mushrooms for a few minutes.

7.When the time is up, add the pepper slices and stir-fry evenly, pour in the water starch to thicken, heat over high heat until the soup becomes viscous, turn off the heat, and put it on a plate.

Pingru's homely practice is as follows:

Ingredients: 250g oyster mushroom, 1 coriander, 5 cloves of garlic, 3 spicy millet, appropriate amount of white sesame seeds, 1 shallot, 2 tablespoons of Weidamei fragrant rice vinegar, 1 tablespoon of Weidarmei virgin soy sauce, 3 tablespoons of Weidarmei Oyster Sauce, 2 tablespoons of cooking oil, a small amount of sesame oil.

1. Prepare the ingredients.

2. Wash the oyster mushrooms, tear them into small flowers, boil them in a pot of wide water, and blanch the oyster mushrooms in the pot.

3. Drain the blanched oyster mushrooms and remove the excess water.

4. Cut the millet into spicy rings, cut the coriander into small pieces, peel and remove the garlic.

5. Peel and remove the stems of the garlic and pound it into a garlic mortar, put the millet spicy, white sesame, garlic paste, white sesame and coriander into a bowl and mix well.

6. Boil the oil in a pan until it smokes, then pour it over the seasoning in the bowl to stimulate the fragrance, then add 1 tablespoon of Weidarmei virgin soy sauce, 3 tablespoons of Weidarmei Oyster Sauce, and 2 tablespoons of Weidarmei mellow fragrant rice vinegar.

7. Then pour in a small amount of sesame oil and stir evenly into the soul of the cold sauce, pour the cold sauce on the oyster mushrooms, and sprinkle with shallots.

How to fry oyster mushrooms].

Ingredients (amount of one plate): 200 grams of oyster mushrooms, 2 tablespoons of flour, 1 spoonful of Yokoxiao morning powder, appropriate amount of Sichuan pepper powder, appropriate amount of salt, 1 egg.

How to make:1Mix two spoonfuls of flour and one spoonful of starch in a small bowl and beat in an egg. Add salt to taste.

2.Then add an appropriate amount of peppercorn noodles.

3.Mix the batter well and let rise for 10 minutes.

4.When the batter is risen, cut the oyster mushroom into roots, clean the orange disturbance, and soak it in salted water for 10 minutes. (That's the critical first step).

5.Then tear the oyster mushroom into long strips, squeeze the oyster mushroom water vigorously with your hands, only the water is squeezed out, and the oyster mushroom is more delicious and the taste is very refreshing.

6.Then pour in the oyster mushrooms, stir well and starch well.

7.In a small pot, add an appropriate amount of vegetable oil, and the oil is heated until 5 is hot. (If you fry too much, change to a large pot.) Fry less, use a small pan to save more oil)

8.Put the starched oyster mushrooms into the oil pan one by one.

9.Stir-fry over low heat until slightly yellow, scoop up the fried oyster mushrooms, and put them in the net frame to filter the oil.

10.After all the oyster mushrooms are fried, use a colander to pick up the small residue in the oil pan, then raise the oil temperature to more than eighty percent, pour the freshly fried oyster mushrooms into the re-frying, this time to fry until golden brown, re-frying can not only make the oyster mushrooms more charred on the outside and tender on the inside, but also maintain this burnt crisp state, it is a problem to put it for a day, so this step is the key second step!

Oyster mushrooms have a very low calorie content, so after some people have eaten oyster mushrooms, almost all the calories they take in are used for life activities, and the remaining calories may be consumed through some exercises in daily life, so it will not cause obesity.

Oyster mushrooms are rich in dietary fiber, which can help promote our intestinal peristalsis and help our body better clean up toxins and excrete them after entering our body and intestines.