Pepper Champignon Shrimp

Name: Pepper Champignon Shrimp
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g shrimp; 50g Tea tree mushroom; 1 pinch Chives; 1 pinch parsley; 2 cloves garlic; 1 small piece ginger; 1 Garlic (dehydrated); 40g Cooking oil; 10g Dried chili

by Caoxi pig

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

When cooking dishes, some ingredients grown in different regions are often cooked together to produce a chemical reaction. The deliciousness created is often amazing. Today, this dish of pepper champignon shrimp is made with dried tea tree mushrooms and fresh shrimp. Cooking together, the perfect fusion of fresh ground and seafood does not need to add too many ingredients. The simplest method is to make their original flavor. Although in the end, a sufficient amount of dried chilies and rattan peppers are sauteed with spicy oil, but there is no harmony. Cooking tea tree mushrooms and fresh shrimps at the same time will not destroy their original freshness, but will add a peppery aroma to the whole dish. Another important point of cooking this dish is to use the soaking water soaked with the dried tea tree mushrooms. Bone stock or water is used to cook the ingredients together, because part of the mushroom aroma has been immersed in the clear water during the soaking process of the dried tea tree mushroom, which is thicker and more mellow than the tea mushroom shrimp cooked with the big bone stock. After eating, you will find that the soup is actually more attractive to the taste buds than the champignon shrimp.
This tea mushroom and prawns have one dish and two. You can eat tea mushrooms and prawns, and drank delicious umami soup, and paired with a potato braised rice. A lunch is so simple and happy. (The method of potato stew is attached at the end of the article)

Ingredients

300g Shrimp
50g Tea Tree Mushroom
1 pinch Chives
1 pinch Parsley
2 cloves Garlic
1 small piece Ginger
1 Garlic (dehydrated)
40g Cooking Oil
10g Dried Chili

Pepper Champignon Shrimp

1. Prepare the dried tea tree mushrooms and fresh shrimps

2. Use edible scissors to cut off the roots of the tea tree mushroom

3. Wash the dried tea tree mushrooms with the roots removed repeatedly. After washing off the mud and sand, add 200ml of water to soak the hair.

4. Mince the ginger and garlic, and cut the fresh garlic diagonally into circles for later use

5. Pour 40g cooking oil in the pot

6. Raise the oil temperature to about 50% heat, add minced ginger and garlic, and sauté

7. Squeeze the dried tea tree mushroom to remove excess water, pour it into the pot, and reserve the soaking water for soaking the tea tree mushroom for later use

8. Stir-fry the tea tree mushroom and the ginger garlic in the pot evenly to give a fragrance

9. Add 20ml of cooking wine and stew it fragrant, so that the tea tree mushroom has a wine aroma

10. Pour the soaking water of tea tree mushroom

11. Then pour in 300ml of big bone broth or water

12. Wait for the soup in the pot to boil, and cook for another 7 minutes, until the taste of tea mushrooms is fully incorporated into the soup

13. Add the washed shrimp

14. When the shrimp body turns red, add 2g light soy sauce, 5g sugar, appropriate amount of salt and seasoning powder to taste, pour the cooked champignon shrimp into a large bowl, and some shrimps are arranged in a circular shape.

15. Add 30g spicy oil to the pot

16. Add 5g diced rattan pepper and 10g dried chili

17. Stir fragrant and spicy

18. Stir fry the vine pepper grains, dried chili and spicy oil on the surface of the champignon shrimp.

19. Sprinkle a little white sesame on the surface, wash the chives and coriander and cut into the powder shape, and place it on the surface of the champignon shrimp.