Mushrooms and fungus belong to delicacies, and fresh shrimps belong to seafood. Cooking in a clay pot can keep the fragrance from flowing. Boil the pot, and the smell will come! The only regret is that we can't buy prawns, so we have to match them with a small knife.
Raw materials:
Half a package of mushrooms (about 100g), half a catty of fresh shrimp, and some fungus (this package is mushrooms provided by wood enterprises).
Exercise:
1. Wash and soak mushrooms, soak fungus, trim and wash fresh shrimps for later use;
2. Use oyster sauce, soy sauce, chicken powder, a little salt, a spoonful of sugar, and add a bowl of water to make juice for use;
3. Tear a small piece of soaked fungus, put it in a casserole with soaked mushrooms, pour the juice just prepared, add a bowl of water, cover the pot and boil it, then turn to low heat for a while;
4. Boil a pot of water, blanch the fresh shrimp, scald it a little, and then you can pick it up and drain it without boiling.
5. Put the scalded shrimps into the mushroom pot, mix well, change to medium heat, cook for a while, and turn off the heat when the juice is slightly thick;
6. If you don't feel good enough, you can add some salt to taste, and finally use the cooked vegetables as an ornament.
Delicious delicacies, one pot!
Pretend to put on the next plate ~ ~ In fact, all the dishes at home are directly put on the big plate, hehe ~ ~
Although it seems that there are very few people who don't eat here, there is actually a big pot, and my family stuttered twice: P
Cuisine characteristics
Mushrooms are thick and juicy, delicious and elastic; Shrimp is sweet and refreshing, fungus is crisp ... delicious ~ ~ 945690 2009-1-271:34: 33 wild mushroom -4. How to eat wild mushrooms?
1, as seasoning soup
Wild Mushrooms Wash wild mushrooms with clear water to remove the dust on the surface, put them directly into the soup pot without foaming, and stew them in a conventional pot. 5 grams per person is moderate, and you can put more if you like, such as stewed chicken, ribs, beef and mutton. Dried wild mushrooms have a strong taste, which can eliminate the fishy smell of various meats and adjust the taste of soup well. Definitely worth a try. Different wild mushrooms have different smells and have their own advantages. You can taste them separately if you like.
Step 2 cook as an ingredient
First, dry wild mushrooms with water, with warm water, not boiled water or cold water. After foaming in warm water for 20-30 minutes, the bacteria are completely softened, and the original soup with bacteria is taken out and washed for later use, and the original soup with bacteria is left standing to precipitate mud and sand for later use. The main ingredients can be all kinds of meat or vegetables, and eggs are also one of the commonly used main ingredients. Remember to use the original soup of auricularia when cooking, which is the delicious essence of wild auricularia. As an ingredient, the dosage of wild mushrooms is 10- 15g /2-3 people.
3. Cooking as the main ingredient
The method is the same as above, and the dosage is increased to 20-30g /2-3 people.
4. Make western-style cream soup as the main ingredient.
Foam the dried wild mushrooms according to the above method, chop them with a knife or paste them with a blender for later use. Heat and mix butter and milk in the usual way, then add wild mushrooms and original soup, and finally add a proper amount of fried noodles and stew for 2-3 minutes. The dosage of wild mushrooms is 5g/ person. This soup is a mushroom, and it smells delicious after drinking.
5, as a health care product
Dry wild mushrooms can be directly soaked in wine, and the wine is 40-60% grain wine. Every 500ml wine 15-30g dry product can be taken after one month. The dosage should not exceed one or two per day, and people who like drinking can take it for a long time. Black truffles, Tricholoma matsutake and other varieties are suitable for health preservation in this way. Each batch of dried products can be soaked for 2-3 times, but the efficacy will decrease.