Xinlan Hand-made Private Kitchen [mushrooms Stewed in Garlic Chili Sauce]-the Peak Taste of Mushrooms
1.
1. Wash eryngii mushrooms, seafood mushrooms, and mushrooms and set aside
2.
2. Cut eryngii mushrooms and mushrooms into thick slices, and cut seafood mushrooms into sections for later use
3.
3. Sit in a pot and stir up the oil, and stir-fry the garlic chili sauce when 60% is hot, and the red oil will appear
4.
4. Add the mushrooms and stir-fry evenly, and stir-fry for 3 minutes until the mushrooms come out of water
5.
5. Add the clear stock, add homemade monosodium glutamate, cover and simmer for 10 minutes. Add salt, stir-fry evenly, collect the juice on high heat, and start the pan.
Tips:
Rory Wow:
1. The homemade garlic chili sauce is sour and delicious, with a slightly spicy taste. I find that the small sour and spicy taste can highlight the deliciousness of mushrooms
2. The mushroom itself has a relatively high water content, and only a small amount of broth is needed to ensure the amount of water needed for cooking. There is no need to add too much, which will save cooking time and will not dilute the umami taste of the mushroom itself.
3. Add salt at the end to meet the principles of healthy cooking
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