Pineapple Sour Mushroom
1.
Prepare materials, wash fruits and vegetables. Rub the skin of apples and navel oranges with salt.
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.
3.
The blanched mushrooms free up excess water.
4.
Break the tomatoes into small pieces by hand, peel the apples and carrots, and cut the celery into cubes.
5.
Juice the navel orange and cut the remaining orange peel into pieces.
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.
7.
Cover the pot and simmer on high heat. After boiling, half open the pot and simmer on medium heat.
8.
Grip the drained mushrooms to make sure that there is not too much water, and then put them in a fresh-keeping bag.
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.
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.
11.
The shells of mushrooms that have been fried twice will be very crispy. Serve for spare.
12.
Cut the pineapple into pieces.
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.
14.
Hold both ends of the gauze with two hands, wrap the solid soup, and stir out the juice.
15.
Pour the filtered fruit and vegetable juice into a wok and continue to boil over medium heat to collect the juice.
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.
17.
At this time, the soup is very thick. Pour the pineapple chunks and stir-fry them quickly.
18.
Pour the mushrooms quickly, stir fry evenly, and then get out of the pan.
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.
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.