Tea mushroomIt's very resilientMushroomAnd after dry-frying, the flavor becomes even more pure, and it's also delicious to eat with rice.The method for dry-frying tea mushrooms is very simple, with onion, garlic,and chiliadded for flavoring. The aroma immediately rises from the pot.Stir-fried over high heat with fragrant, steamed white rice,it's a simple and delicious dish.Now let's take a look at the complete recipe for dry-fried tea mushrooms!Recipe for dry-fried tea mushrooms:

Ingredients:

Preparation:200g tea mushrooms, 10g red bell pepper, 10g green onion,

5g ginger, 1 clove garlic,3g coriander,and 3g star aniseFuliang3 gramsStar anise20g, 1 bay leaf,Soy sauce5g.

Method steps

1. Wash and trim the tea tree mushrooms, chop the green onion into segments, mince the ginger, garlic, Sichuan peppercorns, and red chili peppers.

2. Heat a little oil in the pot, then sauté the green onion, ginger, garlic, Sichuan peppercorns, bay leaf, and red chili pepper until fragrant.

3. Add the washed and trimmed tea tree mushrooms.

4. Add soy sauce; no need to add salt, the soy sauce is already sufficient.

5. Turn the heat to low and sauté the tea tree mushrooms until the juices have reduced.

Small tips

This dry-fried tea tree mushroom is especially suitable for fresh tea tree mushrooms, making them tender and flavorful.It is best not to usedried tea tree mushrooms, even if soaked, they are not suitable. Such tea tree mushrooms are better for stewing.Second method for dry-fried tea tree mushrooms

Ingredients

50g of tea tree mushrooms (cooked)

Pork bellyandgreen garlicGarlic and chivesMushroomsOnions50 grams eachSaltMSG,White sugar1/2 teaspoon eachChili oil50 grams, appropriate amount of broth, 1000 grams of salad oil.

Method

1. Wash and prepare the shiitake mushrooms, cut into long pieces, and add tothe brothSimmer in a pot, remove and drain;Cut the fatty pork into thin strips;Wash and chop the greengarlic sproutsWash and cut into segments;Peel and wash the onions, cut into fine strips for use.

2. Heat a wok over medium heat. Add oil and heat until almost smoking. Add shiitake mushrooms and meat strips, frying until the moisture is evaporated. Remove and set aside.

3. Heat a wok over medium heat. Add a little oil and sauté onions until fragrant. Add a pinch of salt and MSG, cooking until soft. Transfer to a plate.

4. Heat a wok over medium heat. Add chili oil and sauté green garlic until fragrant. Add shiitake mushrooms and meat strips, then add sugar, salt, and MSG, and stir-fry until well combined. Transfer to the plate with the onions.

Dry-fried shiitake mushroom recipe three

Ingredients

500g fresh shiitake mushrooms, 20g dry starch,1 egg, 1 tablespoon of saltMethod

1. Remove the stems from the shiitake mushrooms and wash them clean.

1. Add a pinch of salt to boiling water and blanch the shiitake mushrooms until soft. Drain.2. Place the shiitake mushrooms in a bowl and add the egg.

Place the tea mushroom in a pot, along with the eggs.

3. Add dry starch and mix well.

4. Heat oil in a wok over medium heat. Add the shiitake mushrooms and fry until the surface is golden brown. Remove and drain.

5. Heat a frying pan over medium heat. Add 1 tablespoon of the oil used to fry the shiitake mushrooms, along with the salt.

7. Add the fried shiitake mushrooms and stir-fry until well combined.

7. Add the fried tea tree mushrooms, and stir-fry until well combined.

Dry-fried shiitake mushroom recipe four

Ingredients

300g fresh shiitake mushrooms, 200g pork belly, dried chili peppers, Sichuan peppercorns, chopped green onions,DoubanSoy sauceAppropriate amounts of: old soy sauce, white sugar, cornstarch, and cooking oil.

Method steps

1. Soak fresh tea tree mushrooms in diluted salt water for 10 minutes, rinse, drain, and cut into pieces. Briefly blanch in boiling water, then drain.

2. Wash and slice pork belly;Finely chop Douban sauce;Wash and halve dried chilies.

3. Heat oil in a pot, add Douban sauce and stir-fry until fragrant. Add pork belly slices, chopped green onions, and ginger, and stir-fry until the pork slices change color.

4. Add dried chili segments, Sichuan peppercorns, and tea tree mushrooms, and continue to stir-fry for 5 minutes. Add old soy sauce and white sugar, and stir until evenly combined. Add cornstarch.