Stir fried meat slices with mushrooms are what happens when mushrooms become sticky

Of course, you can blanch the mushrooms in hot water before stir-frying them so they don't stick. And the mushrooms will be delicious, and they won't have that raw taste, so you have to stir-fry the meat and stew it before putting the mushrooms to taste better.

Wash the wild meat mushrooms, scald them with warm boiled water, rinse the sediment thoroughly, put them in the clear soup to cook, remove and drain the water, and lubricate the oil for later use. Steamed the carved pumpkin peanuts until they are broken and set aside (to maintain good color and firmness).

Stir-fry with another spoon, add homemade sauce and stir-fry until fragrant, add the fresh meat mushrooms that have been slipped over the oil, and add them to the peanuts.

The method of removing fungi sediment: soak the fungi and remove them, add dry starch and rub them, rub them evenly and then put them in water to wash, the starch and sediment will naturally precipitate, and soak them in clean water after scooping them out. Because the fresh substance of the fungus is easily soluble in water, the water of the fungus can be used in the production process.

This will not be the case if you strictly follow the instructions, and the detailed production process references.

Remove the root of the mushroom, break the oyster mushroom into small pieces, wash it with water, blanch the mushroom with water, blanch and drain it for later use, shred the green pepper, carrot and green onion, dice the garlic and drain the mushroom together, boil the oil, put in the chopped green onion, put in the mushrooms after stir-frying, add salt and pepper and stir-fry for two minutes, then put in the green pepper and carrot and stir-fry together, add the chicken essence and garlic before the pot, and it is done.

If you put too much cornstarch on the meat slices, the vegetables will paste when they are cooked.

If you add starch, it will become sticky.

You can blanch it with boiling water.

1.Peel off the soil from the roots of the oyster mushrooms, wash them and cut them into small pieces.

2.Wash and slice the meat.

3.Wash the green peppers and cut them into nail pieces.

4.Slice the garlic cloves.

5.Put the meat slices into a bowl, add egg white, broad bean starch and mix well and starch 6Put the wok on a high fire, pour in cooked lard, wait until the oil is hot, put the tenderloin slices into the pot, use chopsticks to slide and cook, scoop up and drain the oil.

7.Leave the bottom oil in the wok, first put the garlic slices into the slight stir-fry, then put in the green chili flakes and stir-fry, then put in the oyster mushroom pieces, meat slices, salt, soy sauce and stir-fry to taste, thicken with broad bean water, put in monosodium glutamate, pour in a little cooked lard and push evenly.

Ingredients: 150g white mushrooms, 50g carrots, 100g pork slices.

Excipients: 16ml of oil, 4g of salt, 2 green onions, 8ml of cooking wine, 3ml of soy sauce, appropriate amount of starch, 1 sharp pepper.

Step 1The meat slices are starched with water starch and cooking wine.

2.Prepare white mushrooms, carrots.

3.Wash the sections.

4.Heat the pot, pour oil, green onion in the pot, put the meat slices and soy sauce and stir-fry.

5.Add mushrooms and carrots and stir-fry.

6.Add an appropriate amount of water.

7.After stir-frying, add salt and pepper and stir well.

8.Put it on a plate, and the umami-filled white mushroom stir-fried meat is ready.

Hehe、First pick fresh tender oyster mushrooms,If you eat it yourself, you can gently squeeze out the water by hand,Put it in the pot and burn it more will ......If you pursue beauty, you can choose a particularly fresh oyster mushroom to wipe it with water、、、 you can put it in the pot if not, you can cook it in the pot more, pay attention not to put the oyster mushroom in the water to soak ......It's been a long time since I've cooked, so I can take a look at ......

First method:

Cut the meat into slices and set aside, as well as the mushrooms, and then cook in boiling water for a few minutes so that they are cooked when they are fried; Drain after cooking; Then**put the pot well, put some oil in the pot after it is hot, then put the meat slices and stir-fry, then put in the green onion and ginger, continue to stir-fry, put in sugar, a little cooking wine, soy sauce, put the drained mushrooms into the pot and stir-fry a piece, put in salt and chicken essence when it is almost cooked, and then you can get out of the pot. You can also put some starch water, thicken it, and then get out of the pot.

Another method: You can also use starch and soy sauce to stir it with the meat, marinate it, and then fry it in the same way as the first method. In this way, the cured meat is more tender.