Very fortunate to join the team of the small black house trial brigade in the kitchen, you can basically buy some Shanzhen seafood at 50% of the market price, and share more good tastes to everyone. This time I bought black boletus and sautéed sausage, and I have never eaten it. So I bought it and tried it. I made this black porcini sausage and risotto. It tastes extremely delicious and delicious. It is not very good. Trivial, recommend! ! ! I believe that many people, like me, have not been exposed to the black porcini, so I will briefly introduce them here. Black boletus, the smell is slightly acidic, spicy, and flat. Indications for clearing away heat, nourishing blood and middle. - "Minnan Materia Medica" This kind of fungus is very mellow, and it smells very delicious at first, but it is a bit suffocating. The taste is plump and the fusion with various ingredients is very high. There is a sense of guiltiness in the food but no greasy. This is also a relatively unique place. Although it smells a bit suffocating, the finished product is very delicious and delicious, which makes the whole meal full of the unique aroma of fungi. At the same time, it is rich in protein and trace elements, which is also a rare treat for vegetarians. It is no wonder that some people say that they have the best black porcini - "there are bacteria, no meat, and it is also human greed." (Some texts are extracted from the small cards in the food package). Savory sausage. It is different from the Cantonese-style sausages that we often eat here in Shanghai. The taste of this sausage is more intense, mainly the taste of savory, rather than the salty and sweet taste of Cantonese sausage. Use porcini to prepare risotto, then use fresh fresh soy sauce in June to freshen. You can eat a lot of risotto without other dishes. Black porcini sausage risotto (3-4 servings):
First, bolete the boletus and put it in the water. Seeing that the color of the water will turn amber, it means almost. Let it be at least half an hour. Don't dump the water, but use it when you steam the rice. There will be some sediment deposits at the bottom of the water. Don't use this part.
Rice and glutinous rice also need to be soaked in advance. Because it is steamed, soak it for at least 2 hours. If you cook directly, you don't need to soak.
The boletus edulis is chopped and the sausage is sliced for later use.
Spread a layer of lotus leaves on the bottom of the steamer.
Pour the rice and glutinous rice that has been soaked and drained, and the surface is covered with cut boletus and sausage. Direct steaming. (Cold water pot hot water can be used on the pot).
After the water is turned on, steam for 15 minutes, then pour the water of the boletus edulis on it, stir it and continue to steam. There will be some sediment at the bottom of the soaked water, don't add it!
Steam for another 5 minutes to see how soft and hard the rice is. If it is still hard, add some water and continue to steam. If you feel it, add a spoonful of soy sauce and a spoonful of sugar, mix well and serve!