It is better to say that it is fried. If you don't like to eat the dried oyster mushrooms, you don't need to squeeze the water. I don't know if anyone has eaten the chicken chops, the local specialties, the locals like to use the chicken oyster sauce, chicken chops. The oil-mixed cold dish is the perfect match. The most unique thing is that the chicken chop after the oil is finished is a delicious dish! However, the chicken oysters that are usually sold are mixed with oyster mushrooms. Because oyster mushrooms have the scent of fungi and the color after refining is very similar to that of chicken cockroaches, the mixture is not easy to find. But today, I only talk about oyster mushrooms. After the oyster mushrooms have oil, there is a kind of fragrant kind of fungi, and the oil is not greasy, the taste is soft and crisp, it is a very good light meal. The following ingredients are because of the taste relationship (I am heavy) Add as appropriate, you will know if you have a taste of it! ????
Take it off, wash it off, remove the dark knot
Cut into small small petals, try to cut small, and then you can fry for a while, squeeze the water and squeeze it, squeeze it tightly, drain it and drain it. The best condition is that the oil pan does not fry. Dried up
Slice the garlic, cut the green pepper, cut the silk, and cook it with the oyster mushrooms!
Pour oil, a lot of oil, it is estimated that there can be no oyster mushrooms and ingredients, hot pot under the cold oil, garlic, green pepper scented, then the oyster mushroom, after all found that the oil is not flooded, you can refuel, the fire is fried, do not stir up After a while, the oyster mushroom will quickly shrink the volume, choose the dryness according to your own taste, turn off the oil, drain the oil, and start the pot. Wait, don't end the uncles, don't go! ! Grandpa, I haven't put salt yet! ! Put the oil in the next place to prepare the oysters with oyster mushrooms. After draining the oil, the oyster mushrooms are placed in the pot again, sprinkle a small spoonful of salt, and the second baking is to allow the salt molecules to spread evenly, and also to absorb the oil. Put out the oil and drain the oil again! The little friends who like to taste the dishes pay attention: the oyster mushroom reacts slowly to the salt, and it only tastes when it is cold. When it is hot, when you taste it, it is actually suitable. Put it for a while and it will be salty. The dish is simple and light! you deserve to have!