Pineapple Sour Mushroom

Pineapple Sour Mushroom

by Air pilot

4.8 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

I was very inspired to see Pan Pan cat challenge Quanjude's pineapple cooing duck on TV. My family is basically vegetarian, so I changed to mushrooms, which are rich in nutrients, contain a variety of irreplaceable ingredients, and improve immunity. In my opinion, mushrooms are more beneficial than meat. Vegetarian food is not necessarily light and tasteless, and it is not necessary to use soy protein to add heavy spices to imitate the taste of meat. Vegetarian food can be made full of flavor. This pineapple and sour mushroom has a rich taste, sweet and sour, appetizing and refreshing, and the elderly and children like it very much. The preparation is divided into three steps: boil the fruit and vegetable soup, fried mushrooms, and pour the juice and paste. The most important thing is that pot of fragrant fruit and vegetable soup. On TV, the chef of Quanjude introduced that the soup in their shop takes 50 minutes to simmer, and the ingredients are still secret. I used Pang Pang's method and boiled it for more than 20 minutes, and the taste was very fragrant. "

Ingredients

Pineapple Sour Mushroom

1. Prepare materials, wash fruits and vegetables. Rub the skin of apples and navel oranges with salt.

Pineapple Sour Mushroom recipe

2. Break the oyster mushrooms into small breaks by hand, wash them, and add some salt to blanch them in boiling water for 2 minutes.

Pineapple Sour Mushroom recipe

3. The blanched mushrooms free up excess water.

Pineapple Sour Mushroom recipe

4. Break the tomatoes into small pieces by hand, peel the apples and carrots, and cut the celery into cubes.

Pineapple Sour Mushroom recipe

5. Juice the navel orange and cut the remaining orange peel into pieces.

Pineapple Sour Mushroom recipe

6. Pour orange juice, orange peel, apple peel, celery and other fruits and vegetables into the pot. Add pure water, just immersed in solid ingredients.

Pineapple Sour Mushroom recipe

7. Cover the pot and simmer on high heat. After boiling, half open the pot and simmer on medium heat.

Pineapple Sour Mushroom recipe

8. Grip the drained mushrooms to make sure that there is not too much water, and then put them in a fresh-keeping bag.

Pineapple Sour Mushroom recipe

9. Grab a handful of flour and put it in the fresh-keeping bag, pinch the mouth of the bag, shake it, and let the flour coat the mushrooms evenly.

Pineapple Sour Mushroom recipe

10. In another pot, pour more oil, and fry the mushrooms until golden brown. After removing them, return to the pot and fry them again.

Pineapple Sour Mushroom recipe

11. The shells of mushrooms that have been fried twice will be very crispy. Serve for spare.

Pineapple Sour Mushroom recipe

12. Cut the pineapple into pieces.

Pineapple Sour Mushroom recipe

13. Use gauze to strain the boiled fruit and vegetable soup, or use a strainer. Hold the four corners of the gauze, relax one side, and pour in the solid fruit and vegetable material with a spoon.

Pineapple Sour Mushroom recipe

14. Hold both ends of the gauze with two hands, wrap the solid soup, and stir out the juice.

Pineapple Sour Mushroom recipe

15. Pour the filtered fruit and vegetable juice into a wok and continue to boil over medium heat to collect the juice.

Pineapple Sour Mushroom recipe

16. When the fruit and vegetable juice received one third, add the tomato sauce, taste the taste, add sugar appropriately, I did not add additional sugar, in order to increase the fruity flavor, squeeze another 1/4 lemon juice.

Pineapple Sour Mushroom recipe

17. At this time, the soup is very thick. Pour the pineapple chunks and stir-fry them quickly.

Pineapple Sour Mushroom recipe

18. Pour the mushrooms quickly, stir fry evenly, and then get out of the pan.

Pineapple Sour Mushroom recipe

19. The last two steps must be quick and swift, and the dishes must be served in a timely manner to have a good taste.

Pineapple Sour Mushroom recipe

Tips:

Key points:

1. The material combination of fruit and vegetable juice can be adjusted appropriately, but celery, carrots and tomatoes are essential, navel orange, apple, pear and watermelon are the best.

2. Fruit and vegetable juice can be whipped with a juicer. I also don't want to clean up too much cooking equipment. I replaced it with gauze, but be careful not to burn my hands.

3. Don't wrap the mushrooms with too much flour, and be sure to dry the mushrooms.

4. The mushrooms must be fried twice to make them more crispy.

5. The peels of vegetables and fruits must be scrubbed with salt to clean, otherwise, don't save them.

6. The fruit and vegetable soup must be received, otherwise the mushrooms will be softened if the soup is too much. You must master the amount of solid material (mushroom pineapple) by yourself.

7, tomato sauce must use pure tomato sauce, not tomato sauce.

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