Home cooked dish "fried bean sprouts with Coprinus comatus"
Beijing now has a very rich market supply, which is no inferior to Europe and the United States. Comparing with each other based on my experience of living abroad for many years, I have even surpassed Europe and the United States in many places, especially the supply of vegetables and non-staple food. Compared with the vegetable market in San Francisco, it seems that there is a sufficient supply of goods and a wide variety. In a word, there is everything!Take the morning market near my home for example. If you visit it once in a while, you will be dazzled. There are all kinds of agricultural and sideline products from all over China, and even imported vegetables and fruits, which are much cheaper than those in the supermarket. You can buy everything you think of and didn't think of. On Saturday morning, I wandered leisurely for more than an hour. Everything I saw was fresh and I wanted to buy everything I saw. However, a person's belly was limited. He could only buy some vegetables he liked enough to eat. There was no need to buy many and store them. What he bought now was fresh.Today, I cooked my favorite "fresh bean sprouts" with some Coprinus comatus and minced meat. It tastes great! Here's the "fried bean with Coprinus comatus".Characteristics of this dish; Bright color, delicious taste, mushroom bean collocation and balanced nutrition.reminder;1. There is no need to blanch the fresh Coprinus comatus. After blanching, the water will boil. When frying, there will be too much water. Secondly, it is not delicious. Before frying, just wash and drain the coprinus comatus.2. Fresh sprouts do not need to be blanched or peeled after being washed. Fresh sprouts are not as good as watery old sprouts. They can be cooked easily after being put into the pot. Therefore, it is necessary to fry Coprinus comatus before adding sprouts. However, the old bean sprouts need to be peeled and stewed for several minutes after being put into the pot. There are some differences between the two methods, so we should pay attention to them.3. As the raw materials of this dish are fresh, it is best to keep its fresh and tender feeling when making it, and try to use the primary color as much as possible. When frying, it is not necessary to use soy sauce, but just use oyster sauce with a lighter color. In this way, it can keep the primary color and taste, and it tastes delicious. There is no need to thicken the oyster sauce. The oyster sauce itself has a certain viscosity. Finally, clean the soup.
Step 1 . Coprinus comatus, bean sprouts, minced pork, diced red pepper, salt, chicken essence, oyster sauce, yellow rice wine, white pepper, green onion, minced ginger, cooking oil.
Step 2 . Heat up the frying spoon, add some cooking oil and stir fry the minced meat.
Step 3 . Stir the minced meat thoroughly, then put in the onion and ginger to stir up the fragrance.
Step 4 . Add chicken leg mushrooms and continue to stir fry.
Step 5 . Consume 50% of the water and then stir fry the bean sprouts.
Step 6 . Add the bean sprouts and stir well. Cook in some rice wine, then add oyster sauce and stir well.
Step 7 . Sprinkle a little pepper and salt and stir well.
Step 8 . Finally, put a little chicken essence to extract fresh, stir well, and then pour in red pepper to collect juice over high heat.
Step 9 . Collect the rest of the soup, and then you can take it out of the pot. After that, you can put it on the table.
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