Oven Version of Fragrant Spicy and Spicy Stew
1.
The ingredients are prepared and weighed. The picture shows shiitake mushrooms, tofu, enoki mushrooms, crab legs, spinach, and spicy spicy sauce.
2.
Cut off the impurities on the stalk of the shiitake mushrooms and wash them thoroughly with running water.
3.
Place the shiitake mushrooms with the umbrella side down, cut into slices, and set aside.
4.
Gently rub the roots of enoki mushrooms with your hands, and rinse them twice.
5.
Squeeze the water out of the enoki mushroom by hand.
6.
For convenience, cut the enoki mushrooms into small pieces.
7.
Do not cut off the spinach head, and wash the leaves and stems carefully in water
8.
Shake off excess water and cut into sections.
9.
Cut the tofu into thick slices and cut into small cubes with a knife.
10.
Rinse the crab legs and cut them in half.
11.
Preheat the oven, 220 degrees, upper and lower fire; pour 300 ml of water into the measuring cup, add 15 g of spicy spicy sauce.
12.
Stir with chopsticks for a while to mix the seasoning and water thoroughly.
13.
You can put some enoki mushrooms at the bottom of the pan in the oven, then other ingredients, and spinach at the end.
14.
Pour hot and spicy water in a circle and cover the pot.
15.
Put the pot into the middle of the oven with heat-insulating gloves, and bake it for 15-17 minutes at 220 degrees Celsius. Wear heat-insulating gloves and take out.
Tips:
1. If dried shiitake mushrooms are used, soak them in advance and rinse them out repeatedly.
2. Mala Tang seasoning can be adjusted according to personal preference. The weight of 15 grams is personally acceptable.
3. Cut the enoki mushroom into small sections, which is convenient to eat. If it is too long, it will be a little hard to chew.
4. Change other ingredients and adjust the roasting time.
