The practice of dried mushrooms is a great home cooking trick

Stir-fried pork slices with dried tofu and mushrooms.

Ingredients: pork tenderloin, mushrooms, dried tofu.

Method: 1. Slice all the ingredients and prepare a few garlic crums.

2. Put the meat slices in a small bowl, add some cooking wine and starch garlic and grasp well until 8 mature. Remove from the pan and set aside.

3. Pour oil into the pan, then stir-fry the dried mushrooms and tofu for a while and release the soy sauce.

4. Stir-fry on high heat for one minute, the ingredients are basically ripe, and add the meat slices that were fried fragrant before. Stir-fry again, add some seasoning and get out of the pan.

Small stew of dried tofu mushrooms.

Ingredients: pork belly, slippery mushrooms, dried white beans, green onions, ginger slices, quail eggs, rock sugar, cooking wine, dark soy sauce, light soy sauce, salt, seasoning, appropriate amount of Sichuan pepper, bay leaves, cinnamon.

Method: 1. Wash and drain the pork belly and cut it into pieces, put it in cold water and fly it out (to remove impurities, blood foam, etc.), rinse and drain it with warm water and set aside.

2. Wash the mushrooms carefully and soak them in warm water, then cut off the roots, and keep the water in which the mushrooms are soaked.

3. Cook the quail eggs, let them cool for a while, and then peel them for later use.

4. Heat the pan, pour in the pork belly without oil, stir out part of the fat over low heat, and the meat should not be cooked for too long to avoid the taste of the meat being dry.

5. Put the meat out and start to fry the sugar, this step many people don't fry the sugar color and start to use only the old soy sauce to color, I still prefer the old-fashioned rock sugar fried color, turn the oil out to low heat, put in the rock sugar and stir clockwise with a shovel to wait for the sugar to slowly melt and the oil gradually melt into one, burn until the color turns yellow, when there are small bubbles, please immediately pour the meat into the pot and stir-fry quickly to ensure uniform color.

6. Pour in the cooking wine and dark soy sauce, continue to stir-fry and color, turn off the heat, add the light soy sauce, put the green onion and ginger, Sichuan pepper, spices, bay leaves, cinnamon, and pour in the water for soaking mushrooms (don't do the water at the bottom of the pot, it is all impurities and dirt precipitated). If the water is not enough, add some warm water until the water has submerged the ingredients, then bring to a boil over high heat.

7. After that, pour in the cut small pieces of dried beans, turn to low heat and simmer for about 20 minutes, then pour in mushrooms and quail eggs, continue to simmer until the meat is soft and glutinous, and add a little salt according to the taste.

Mushrooms soaked in oil. Ingredients: dried mushrooms, appropriate amount of peanut oil, appropriate amount of salt, light soy sauce, sugar, appropriate amount of sesame oil.

Method: 1. Soak the dried mushrooms in warm water for more than 2 hours, then remove the gray sand from the roots and wash them.

2. Pour peanut oil into a wok and heat it, more than usual.

3. Then pour in the mushrooms and stir-fry, add light soy sauce.

4. Add sugar, then pour some of the mushroom water soaked for the second time.

5. Cover and simmer for 3 minutes, then add some salt and continue to stir-fry.

6. The mushroom moisture has dried out and the fragrance is poured into the sesame oil, chicken essence, stir-fry evenly, and turn off the heat.

Dried mushrooms, we can use it to stew soups, and stews are highly nutritious.

First soak the mushrooms in warm water, there are eight chickens cut into pieces, fry a piece, put some potatoes, put some mushrooms, stew chicken stewed mushrooms in the heavenly soup, very delicious.

Ingredients: 150g of dried mushrooms, 765g of pork.

Excipients: appropriate amount of oil, appropriate amount of salt, 10ml of liquor, 15g of sweet noodle sauce, 20ml of light soy sauce, 30g of garlic, 20g of green onions, 3g of ginger, 4g of ingredients, appropriate amount of warm boiled water.

Preparation of wild dried mushroom stew:

1. 150g dried mushrooms for later use.

2. Boil the water until the bottom of the pot and the wall of the pot produce a lot of small bubbles, and the water is a little hot, turn off the heat and set aside.

3. Pour water into the dried mushroom pot, press the dried mushrooms with chopsticks to soak them in the water, cover and soak for 1 hour.

4. Wash the pork and set aside.

5. Cut the pork into thick slices and put 8g of dry starch to grasp well and set aside.

6. Green onion, ginger, garlic, and large ingredients for later use.

7. Slice garlic and ginger and cut off green onions for later use.

8. Add 15g of sweet noodle sauce and 20ml of light soy sauce to prepare the sauce.

9. Heat the pan with cold oil.

10. Put in the ingredients and the green onion and simmer over low heat until fragrant, and when the green onion is golden brown, the green onion is broken and served.

11. Pour the meat slices into the pan and stir-fry.

12. Stir-fry the pork until it changes color.

13. Add the prepared sauce.

14. Stir-fry the meat evenly.

15. Add green onions, ginger and garlic and stir-fry until fragrant.

16. Pour the soaked mushrooms into the pot, stir-fry for 2 minutes, then add the liquor, and stir-fry for another 2 minutes.

17. Add warm boiled water and keep the ingredients level, simmer for 30 minutes and turn off the heat.

18. Add an appropriate amount of salt before simmering and stir-fry evenly.

19. Plate.

Dried mushrooms are delicious and simple to make as follows:

1. Marinate the five-spice powder with dark soy sauce for 30 minutes, in order to avoid salting the mushrooms in the later stage.

2. Put in the marinated meat after the rock saccharification is good, wait for the lust, add garlic star anise, and fry until fragrant.

3. Add mushrooms (this is dried mushrooms soaked in water, fried once in boiling water, and cleaned several times with boiling water), add a little garlic and salt in the later stage, and remove from the pot.

The practice of stir-fried meat with dried mushrooms in the Northeast:

1. Soak the dried mushrooms for more than two hours, wash them well, and dry them with water.

2. Slice the pepper and slice the meat.

3. Add ginger and shallots and stir-fry until fragrant, then add pork and continue to stir-fry.

4. After the meat is fried for medium rare, add the chili mushrooms and continue to fry evenly.

5. Add water and simmer for a while, add seasonings when the water is almost gone.

6. Stir-fry out of the pan.

Preparation of fried mushrooms:

1. Wash the mushrooms, tear them into small florets, put them in a pot and cook them for a while, remove them and let them cool.

2. After not scalding, dry the water, then add a little sugar, less salt than the amount of stir-frying, light soy sauce, dark soy sauce, oyster sauce, are the amount of stir-frying, add cumin, white sesame seeds, stir evenly, and marinate for half an hour.

3. Grease the electric baking pan, put in the pickled mushrooms, fry the stinging and stinging, fry until the mushrooms shrink significantly, fry the dry ones for a while, and fry them less if they like the soft ones, how are they delicious, and the same as the barbecue, delicious.

Fresh mushrooms in oyster sauce.

Ingredients: a box of white mushrooms, 5 shiitake mushrooms, a few garlic grains, half a green and red pepper, an appropriate amount of cooking oil, an appropriate amount of light soy sauce, a little dark soy sauce, an appropriate amount of oyster sauce, a spoonful of chicken broth powder, and a spoonful of sugar.

Method: 1. First of all, we prepare the ingredients, take a box of white mushrooms, which are sold in the supermarket, remove the roots, clean and set aside. Five shiitake mushrooms, remove the roots, cut into thick slices, and put in a pot for later use.

2. Cut the green onions diagonally into horseshoe slices, cut the garlic into thin slices, and put them together for later use. Half a red pepper, also seeded and cut into diamond-shaped slices. Half a green pepper, also seeded, cut into diamond-shaped slices, put together, green and red matching, more beautiful.

3. Next, we blanch the white mushrooms and shiitake mushrooms, put water in the pot, put the white jade ru and shiitake mushrooms in warm water, boil the water on high heat, put in the green and red pepper slices, blanch the water for 10 minutes, and pour out the water control water for later use.

4. Heat oil in a pot, pour the green onion and garlic into the pot and stir-fry. After stir-frying a few times until fragrant, add a small amount of water. Qi Nai then poured in white mushrooms, shiitake mushrooms, green and red peppers.

5. After stir-frying a few times, remove from the pot or boil water to taste, add dark soy sauce to add the base color, add light soy sauce and oyster sauce to enhance the umami. Add another spoonful of salt, a spoonful of chicken powder, and a spoonful of sugar. Continue to stir-fry, dissolve the seasoning, and mix the color evenly.

6. Collect the soup until it is viscous, and then put it on a plate.

Try not to water dried mushrooms, the long-term soaking process will cause the nutrients in the mushrooms to be lost, the correct way to eat should be:

1. First of all, soak the dried mushrooms in light salt water for 5 minutes, then put the empty branches into an appropriate amount of starch for cleaning, and wash the starch in the mushrooms with water for later use.

2. Pour the mushrooms into the pot and add an appropriate amount of water, add a little chicken essence and salt, change to a simmer after boiling over high heat, and boil for about 45 minutes, at this time, the mushroom soup will be very fresh and the taste is very delicious, but the mushrooms basically have no taste, and the nutrition is in the soup. You can use mushroom soup to cook noodles or stir-fry vegetables to make stock.

3. If you don't want to drink soup, it is recommended to cook and eat, it is recommended to stew the washed mushrooms and chicken together, because there is a lot of oil on the chicken skin in the chicken, and the mushrooms are relatively dry, just matching, the meat will not be very greasy, and the mushrooms will not be very dry and woody, and it will be very comfortable to eat!