Name: Pepper Fragrant Tea Tree Mushroom
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g shrimp; 50g Tea tree mushroom; 1 teaspoon salt; a little Chicken Bouillon Powder; 1 shallot; 1 small piece ginger; 2 cloves garlic; 10g Dried chili; 20g Cooking Wine; 2g Soy sauce; 1 small handful Chives; 1 small handful parsley; 40g Cooking oil; 300ml Broth; 5g Sugar; a little White sesame; 5g Sesame pepper; 30g Chili oil

Pepper Fragrant Tea Tree Mushroom

by Caoxi pig

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Today’s pepper champignon shrimp is cooked with dried tea tree mushrooms and fresh shrimp. The perfect fusion of fresh ground and seafood, without adding too many ingredients, uses the simplest method to make their original flavor, although in the end Saute enough dried chilies and rattan peppers with spicy oil, but they are not cooked with tea tree mushrooms and fresh shrimps, which will not destroy their original flavor, but will add a peppery aroma to the whole dish.
Another important point in cooking this dish is to cook the ingredients with the dipping water soaked in the dried tea tree mushrooms and the big bone stock or water, because part of the mushroom aroma has been immersed in the water during the soaking process of the dried tea tree mushrooms. In the medium, the tea mushroom shrimp cooked with a single addition of large bone stock has a thicker color and a more mellow taste. After eating, you will find that the soup is actually more attractive to the taste buds than the tea mushroom shrimp.

Pepper Fragrant Tea Tree Mushroom

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 40 grams of cooking oil in the pot

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