Home-cooked Dish "fried Sprouts with Coprinus Mushroom"

Name: Home-cooked Dish "fried Sprouts with Coprinus Mushroom"
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Coprinus comatus; 160g Sprout beans; 100g Minced pork; 60g Diced red pepper; 2g salt; 1g Chicken Essence; 20g Oyster sauce; 15g Rice wine; a little White pepper; 20g chopped green onion; 10g ginger; 20g Cooking oil

by Large frying spoon

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Beijing’s current market supply is very rich, not inferior to Europe and the United States. Compared with my experience of living abroad for many years, I have even surpassed Europe and the United States in many places. In particular, the supply of vegetables and non-staple food is more abundant than the vegetable market in San Francisco. There are many varieties. In a word, there are everything!
Take the morning market near my home as an example. It’s an occasional visit that makes you dizzy. There are agricultural and sideline products from all over China, and even imported vegetables and fruits, which are much cheaper than those in the supermarket. What you think of and what you didn’t expect Almighty buy. On Saturday morning, I wandered leisurely for more than an hour. Everything I saw was fresh and I wanted to buy everything. However, a person has a limited belly. I can only buy some vegetables I like, enough to eat. There is no need to buy it. Many store it, or buy it fresh and eat it fresh.
Today, I made my favorite "fresh sprout beans". It was fried with some Coprinus comatus and minced meat. It tasted great! Let's make this "Copper Mushroom Fried Sprout Bean". "

Home-cooked Dish "fried Sprouts with Coprinus Mushroom"

1. Coprinus comatus, sprout beans, minced pork, diced red pepper, salt, chicken essence, oyster sauce, rice wine, white pepper, chopped green onion, minced ginger, cooking oil.

Home-cooked Dish "fried Sprouts with Coprinus Mushroom" recipe

2. Heat up a frying spoon, add some cooking oil, and stir-fry with minced meat.

3. After the minced meat is thoroughly sautéed, add green onion and ginger to stir up the aroma.

4. Add the Coprinus comatus and continue to stir fry.

5. Consumption of water to 50%, pour in sprout beans and stir-fry.

6. Add the sprout beans and stir well, then cook the appropriate amount of rice wine, then pour in oyster sauce and stir well.

7. Sprinkle a little pepper and salt and stir well.

8. Finally, add a little chicken essence for freshness, stir well, pour in red pepper and collect the juice over high heat.

9. After the remaining soup is collected, it can be out of the pot, and the pallet can be served on the table after it is out of the pot.

Tips:
The characteristics of this dish; bright color, delicious taste, matching of fungus and beans, balanced nutrition.

Tips;

1. Fresh Coprinus comatus does not have to be blanched. After blanching, it will be watery. When frying, it will produce too much water, and secondly, it will not be delicious. Just wash the Coprinus comatus and drain the water before cooking. can.

2. Fresh sprout beans do not need to be blanched or peeled after washing. Fresh sprout beans are not as good as water-grown old sprout beans. They are easy to be cooked after being cooked. Therefore, you need to fry the Coprinus comatus first and then add the sprout beans. When frying old sprout beans, they need to be peeled and simmered for a few minutes after cooking. There are some differences between the two methods, so be careful.

3. Since the raw materials of this dish are fresh, it is best to keep its fresh and tender feeling when making it. Try to use the original color as much as possible. You don't need to use soy sauce when frying. You can use lighter oyster sauce for frying. Keep the original color and taste, and taste delicious. There is no need to thicken the oyster sauce, as the oyster sauce itself has a certain consistency, so you can clean the soup at the end.