[How to eat mushrooms]_Mushrooms_Production_Methods

There are countless practices for this kind of ingredients, but most of them are cooked with other meat foods, so that the taste of the mushrooms can be reflected, and the flavor of the mushrooms cooked in the hot pot is completely different., Will be more delicious, such as stewed chicken with mushrooms, which is actually a more common alternative, but the addition of mushrooms will add flavor to the chicken itself.

冬菇煨鸡鲜冬菇50克 [5]、土鸡200克、生姜10克、蒜苗10克。Seasoning: 30 grams of peanut oil, 6 grams of salt, 6 grams of monosodium glutamate, 2 grams of sugar, 10 grams of oyster sauce, 5 grams of old soy sauce, moderate wet powder, 2 grams of sesame oil.

Method: Wash the mushrooms several times to prevent sand.

The fire should not be too hot when you cook it, and it should be too hot when you pick up the juice to increase the flavor of the dish.

Peel the fresh mushrooms, wash and slice them, chop the chicken into pieces, peel and slice the ginger, and wash and cut into small pieces.

Chopped local chicken with a little salt, monosodium glutamate, pickled with wet raw powder, heat oil in a pan, add chicken nuggets, ginger slices, stir-fry until the eighth mature.

Then infuse clear soup, mushrooms, remaining salt, monosodium glutamate, sugar, oyster sauce, old soy sauce, simmer on low heat until the chicken tastes, add garlic, stir with wet raw flour, drizzle sesame oil, and serve.

Ingredients for chestnut and winter mushrooms: water mushrooms 75 g chestnuts 300 g green vegetables 100 g white sugar 10 g monosodium glutamate 2 g salad oil 40 ml wet starch 10 g soy sauce 20 ml sesame oil 10 ml Production method: 1.

Select the mushrooms with a uniform size of about 2 cm in diameter and clean them.

Cut chestnuts across the knife, add boiling water to cook until the shell cracks, remove with a colander, and peel off the outer film.

Heat the wok on a hot fire, add the salad oil, pour the chestnuts, stir fry the mushrooms, add soy sauce, sugar, and soup falling to 50 ml. After boiling, add MSG, dilute the thicken with wet starch, and drizzle with sesame oil., Put the pan on the pan and garnish with cooked green vegetables.

Features: clear colors, refreshing and beautiful, crispy and tender, is a traditional mid-autumn dish in Hangzhou.

Mushrooms should not be stored for long periods of time. Pay particular attention to moisture resistance.

Once wet, the mushroom body is susceptible to worms.

Do not mix them with raw fishy foods or chemicals during storage. They will not be edible if they are odor-absorbing.