How to make dried beef mushrooms delicious? How to make dried porcini mushrooms delicious and simple

Braised rice with porcini mushrooms.

Prepare the ingredients as follows: 200 grams of porcini mushrooms, 100 grams of persimmon pepper, 30 ml of lard (plate oil), 15 grams of salt, 4 cloves of garlic, 1 bowl of rice, 5 grams of sugar.

The specific method is as follows: cut off the hard part of the root of the porcini mushroom, scrape the sediment, wash with water and drain the water fully, break the neck and tip of the wild mushroom, and cut it into uniform slices. After washing the garlic and green peppers, cut them into thin slices respectively for later use, put oil in the pot, the amount is slightly more than the usual stir-fry, put in the lard and heat it until it is hot, and put in the garlic slices to slowly fry the fragrance.

Immediately remove the garlic slices after they turn slightly yellow, turn them into medium-low heat and put them into the fungus slices, stir-fry evenly to ensure that each slices of bacteria can be coated with oil, keep the low heat and keep stir-frying, do not paste the pot, put in the previously fried garlic after the slices become soft, add salt and sugar and continue to stir-fry until the slices appear viscous, then put in green peppers and overnight rice, add about 100 ml of water, cover and simmer until the rice is loose, and the water can be drained!

Method 2: Stir-fried dragon fruit with porcini mushrooms.

Prepare the ingredients as follows: 200 grams of porcini mushrooms, 1 dragon fruit, 1/2 carrot, 2 green peppers, 1 teaspoon salt, a little starch, 1 teaspoon chicken essence.

The specific method is as follows: wash the porcini mushrooms, cut them into thick slices with oblique knives, drain the water, put them in a basin and marinate them with refined salt and chicken essence for 20 minutes, then starch them with dry starch and set aside, peel the dragon fruit, then cut the diamond-shaped pieces for later use, wash the green peppers and remove the seeds, then cut the oblique knife section for later use, wash the carrots, cut the flower blades for later use, put the pot on the fire, pour the refined oil into the heat until it is hot, and then take up the delicious porcini mushrooms and asparagus oil, scoop up and drain the oil in a colander. Heat the wok, add olive oil, add ginger slices and carrot slices and stir-fry until fragrant, then add dragon fruit, asparagus and porcini mushroom slices and stir-fry well.

Add a little water, add salt and mushroom essence to taste and mix well, do not thicken, and put it on a plate.

Method 3: Stir-fry porcini mushrooms.

Prepare the following ingredients: 350g porcini mushrooms, 2 green and red peppers, 1 piece of ginger, 3 cloves of garlic, 1 green onion, 1 teaspoon salt, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce.

Here's how to do it: clean up the porcini mushrooms and slice them for later use! Cut the pepper into sections for later use, slice the green onion, ginger and garlic, add oil and heat it, add the green onion, ginger and garlic, stir-fry over low heat until fragrant, pour in the porcini mushrooms, add 1 teaspoon of salt, add 1 tablespoon of light soy sauce, add 1 tablespoon of oyster sauce, stir-fry evenly over high heat, pour in a little water, cover the pot and simmer for 1 minute, uncover after 1 minute, pour in the pepper, stir-fry evenly and you can get out of the pot!

Vegetarian stir-fried porcini mushrooms.

Ingredients: porcini mushrooms, seasoning: red pepper, garlic, broccoli stalks, salt.

Method 1Soak the dried porcini mushrooms for a few hours, wash off the sediment, and then boil for 15 minutes to wash and remove the dry water.

The broccoli stalk is the leftover rod when I made broccoli the day before yesterday, it was a pity to throw it away, I left it, just tear off the old tendons and cut them into slices, slice the garlic, and cut the red pepper into pieces.

Stewed black chicken with porcini mushrooms.

Ingredients: 100 grams of porcini mushrooms, 300 grams of black chicken, 1000 grams of water, 10 grams of ginger. Seasoning: 5 grams of salt, essence of chicken.

3 grams, 1 gram of sugar, pepper.

1 gram. Method 1: Chop the black chicken into pieces and boil the water, boil the porcini mushrooms, and slice the ginger for later use

2. Put the net pot on the fire, add water, ginger slices, black chicken, beef liver, bring to a boil over high heat, turn to low heat and simmer for 45 minutes to taste.

Stir-fried porcini mushrooms with red oil and small crab.

Ingredients: 150 grams of black beef liver, 100 grams of delicious porcini mushrooms, 100 grams of small crabs, and 30 grams of bean sprouts. 2 tbsp red oil for seasoning, 1/2 tsp hot sauce, 1 tsp soy sauce, 1/2 tsp salt, broth.

1 cup, a pinch of peppercorns, a pinch of sesame seeds, granulated sugar.

1/2 teaspoon. Method 1: Remove the pedicle and slice the porcini mushroom; Rinse the crabs and blanch them in boiling water.

2. Heat the red oil in the pot, fry the peppercorns, sesame seeds, and spicy sauce, add the small crab and porcini mushrooms and fry until colored, add the stock and other seasonings and burn until the flavor is incorporated, and sprinkle the bean sprouts when out of the pot and stir-fry evenly.

The dried porcini mushrooms are prepared as follows:1. Stir-fried dried porcini mushrooms are particularly delicious, but they should be soaked in water before they shout revenge, and then clean them after they are soaked soft, so that they can cook according to their own needs.

500 grams, 50 grams of salted cabbage, green peppers.

50 grams, 100 grams of pork, one egg white, edible salt.

MSG, soy sauce, garlic cloves and cooking oil should be prepared in moderation.

2. Cut the prepared porcini mushrooms into slices of pork, cut all the green peppers and garlic into slices and pickle cabbage, chop them into minced pieces, put the porcini mushrooms and pork together and add seasonings to marinate, put oil in the wok and heat them and then put in the meat slices and fry them, then put in the pickled cabbage, fry Zheng Shiyun and then put the porcini mushrooms into the pot, and then put the green peppers into the pot - stir-fry, add an appropriate amount of edible salt and light soy sauce to taste after frying.

BoletusHere's how to make it delicious:

Ingredients: 50 grams of porcini mushrooms, 100 grams of pork belly.

Excipients: tender Hangzhou pepper.

A little, a little millet pepper, an appropriate amount of garlic, a little garlic sprouts, a little spicy tempeh, edible oil.

Amount. 1. Take an appropriate amount of porcini mushrooms to wash and soak the hair, and set aside after soaking the original soup; Cut the pork belly into thin slices, cut the pepper into thin strips, and chop the garlic sprouts for later use.

2. Heat the oil pan until it is hot, put in the pork belly and fry until the noodles of the two friends are golden, if you don't like greasy, you can filter out the excess oil at this time, add garlic and tempeh and fry until fragrant.

3. Add porcini mushrooms and stir-fry for a while, then add the original soup and simmer for 5 minutes, add chili peppers and garlic sprouts and stir-fry evenly, add an appropriate amount of salt and light soy sauce to taste.

BoletusYou can put an appropriate amount in itCayenne peppersStir-fry and eat together, and you can prepare an appropriate amount of dried beef mushrooms before cooking.

Soak it in water until soft and cut it into slices, then prepare an appropriate amount of dried chili peppers, cut it into sections, and put an appropriate amount in the potCooking oilAfter heating, stir-fry the chili peppers out of the pot until fragrant, and then add an appropriate amount of green onionsGinger, then put the chopped porcini mushrooms into the pan, stir-fry well and put it awayLight soy sauceand table salt.

Season and fry for another two or three minutes to get out of the pan.

Wash the porcini mushrooms carefully: put them in the crisper box and shake them vigorously, the number of times should be clear after shaking. Static foaming.

I used cold water and soaked it for 2 days. The water was changed twice. Remember to change the water when soaking things, otherwise it will be easy to spoil in any season.

Remember to soak the soup in warm water if you need it urgently. Boletus is a nutritious fungus.

Ingredients, first of all, soak the dried porcini mushrooms in warm water for about 30 minutes, wash them, cut them into large slices with a knife, cut the beef into slices of about 2 cm, and use salt and sweet potato powder.

Marinate and starch well, heat the pot on the fire, add an appropriate amount of broth, put in the cut porcini mushrooms and boil over high heat, cook for about five minutes, then add the marinated beef slices and cook for about 3 minutes, adjust the flavor and scatter the coriander, and a delicious and nutritious porcini mushroom beef soup is ready.

Ingredients: 2 porcini mushrooms, 1 handful of asparagus, a little oil, a little light soy sauce, a little soy sauce, 1 teaspoon starch, an appropriate amount of cold water, a little salt. Add the white wine, wait for the white wine to boil until it is half concentrated, then add the porcini mushrooms and the water in which the porcini mushrooms are soaked, and then add the air-dried tomatoes.

Bring to a boil with the broth, then stir-fry the soft noodles to garnish on a plate.

The frozen pork backbone is thawed by itself, or soaked in water if you are in a hurry; Wash the dried porcini mushrooms with water and soak them for half an hour. When the sauce is about to dry, take a wok, put 1 3 of the sauce into the pot, take 1 tablespoon of the water in which the pasta is cooked, then filter the pasta, put it in the sauce and stir-fry evenly for about 1 minute, and you can serve!

If we want to make porcini mushrooms, first of all, I don't clean them and fry them in rapeseed oil so that they can be eaten in the refrigerator at any time.

Thinly slice the porcini mushrooms and pork, add the egg whites, add the broad bean flour and stir well. Heat the oil, slide the meat slices and scoop them up, and then slide the porcini mushrooms into the pot until they are hot. Add garlic cloves, green peppers, and edible salt to stir-fry until fragrant, then add porcini mushrooms, meat slices, pickled cabbage, and soy sauce.

It is best to soak the hair an hour in advance, use cold water to soak the hair, do not use it in warm boiled water to soak the hair, pay attention to the cleaning action, clear the oil, avoid rubbing hard, so as not to destroy the nutrients. When cooking, you can eat less meat food, cook the meat food first, and then add dried bovine bacillus, the nutrients are the best, so it should be freshly made, cooked and eaten, and not stored for too long.

Dried porcini mushrooms can be used for stir-frying, as long as the dried bovine bacillus is cleaned and cut well before stir-frying, and then some ingredients are stir-fried together with the dried bovine bacillus, you get a particularly delicious and delicious dish.

Soak it in water first, soak it soft and wash it well, slice the porcini mushrooms, add seasonings to marinate, put the meat slices in the wok and fry them, stir well, and then put the porcini mushrooms into the pot, add an appropriate amount of edible salt and light soy sauce to taste after frying.

Dried porcini mushrooms should be cooked for 10 minutes before stir-frying. Do not add onions, it is easy to be poisoned; The time of fresh porcini mushrooms in the pot shall not be less than 3 minutes, and the fried porcini mushrooms cannot be eaten; To preserve the flavor of fresh porcini mushrooms, oil can be dehydrated before frying.

The home cooking of dried porcini mushrooms is as follows:

1. Ingredients: dried porcini mushrooms, salt, matsutake powder, oil.

2. Steps: 1. The wild dry luck fungus is especially hidden in sand, and rinsed several times with the faucet on after soaking.

2. Heat the pan with less oil.

3. Pour in the washed and drained mushrooms, and add salt matsutake powder.

4. Stir-fry evenly, burst out of the aroma and then you can get out of the pot.

Boletus

Boletus, a fungus of the phylum stratomycetes, is a precious and rare wild edible mushroom, and is one of the "four kings of fungi". Boletus mushroom cover flat hemispherical, smooth, non-sticky, light nude color, mushroom meat white, sauce fragrance, can be used in medicine, mostly concentrated in the altitude of 300m between 600m, in the seaside brother 200m or 700m also grow, but the number is very small.

It is distributed all over Yunnan. The fungus cap is flat and hemispherical, smooth and buried, non-sticky, light nude color, the mushroom meat is white, there is a sauce fragrance, and it can be used as medicine. Thigh mushroom is rich in nutrition, delicious and fragrant, is one of the most delicious wild edible mushrooms, can be exported to Europe, America, Japan and other countries, and is well received by foreign businessmen.

The fungus is larger, the meat is thick, the stalk is thick, the taste is sweet and delicious, the nutrition is rich, and it is a world-famous edible fungus.

Temperature is an important indicator of the occurrence of porcini mushrooms, and in turn temperature is the result of a variety of factors (slope, aspect, altitude). Temperature, in turn, affects humidity, which also affects the occurrence of delicious porcini mushrooms.

Steps to fry porcini mushrooms:

1. Treat the fungus: cut off the bottom of the stipe of porcini mushrooms, rinse it slightly with running water, and cut it into thin slices;

2. Heat the pan, put rapeseed oil, and then put a little lard to dissolve, the ratio of rapeseed oil and lard is about 3:1, and when the oil is burned to seventy percent hot, put a little salt;

3. Garlic slices, dried chili peppers, dried chili peppers are recommended to be broken by hand, which is easy to taste;

4. Wait for the garlic and chili pepper to bring out the fragrance, add the porcini mushrooms, and stir-fry for a while on high heat; Reduce the heat, sprinkle a little peppercorns, and add a little salt;

5. Then turn up the heat and continue to stir-fry, the whole dish should be fried for at least 15 minutes according to the amount of mushrooms used, until the mushrooms are fully cooked, and then they can be taken out of the pot.

Ingredients: about 500 grams of half a tender rooster, 250 grams of porcini mushrooms, 20 grams of ginger, 20 grams of green onions, Shao wine, soy sauce, salt, chicken powder, pepper, starch.

Specific method: 1. Wash the chicken and cut it into 2-3 cm pieces;

2. Soak porcini mushrooms according to instructions; Ginger chunks are broken;

3. Put the wok on the fire, heat the oil until it is 60% hot, and stir-fry the chicken pieces until fragrant;

4. Add ginger and green onion and stir-fry until fragrant, cook in soy sauce and Shao wine, wait for the chicken pieces to color, add water, chicken powder and pepper;

5. Turn to medium-low heat to cook the chicken;

6. Put in the porcini mushrooms and burn them together, and wait for the porcini mushrooms to taste and break off;

7. Thicken with water starch, and then put on a plate after the juice is collected.

It is understood that the head buffalo porcini is produced in the Pu'er area, and the current market volume is not large. And since wild mushrooms are"Eat from the sky"No rain or little rain will affect the production of wild mushrooms. At present, there are very few wild mushroom varieties on the market, only Aeruginosaphyllum and porcini mushrooms.

The ** of the aeruginosa is between 100 and 130 pieces, but because the quality is not particularly good, and there are not many citizens who buy the mushrooms, the sales are not very good.

In addition, the artificial bacteria of various varieties are 5 to 10 yuan lower than the ** per kilogram in previous years. "Agaricus mushroom is now 15 yuan per kilogram, white ginseng is 50 yuan per kilogram, golden fungus is also sold at 50 yuan per kilogram this year, black-skinned chicken fir is 45 yuan per kilogram, and porcini mushrooms are also 45 to 50 yuan per kilogram.

You can make porcini mushroom soup. Here's how:

Ingredients: 50g of porcini mushrooms.

Excipients: appropriate amount of salt, appropriate amount of water, appropriate amount of ham, appropriate amount of green onion, appropriate amount of ginger, a little cucumber.

1. The porcini mushrooms are soaked in water.

2. Slice the ham.

3. Wash the fungus clean.

4. Put water and green onion and ginger in the pot.

5. Add the ham.

6. Add bacteria.

7. Add less spike type salt and boil.

8. After the fire is boiled, the tung cherry blossoms can be on low heat for 30 minutes.

9. Cut in a little shredded cucumber and put it in the pot.

10. Just put it out, and the simple and delicious porcini mushroom soup is ready.