Husband does not like to eat mushrooms, because the old feel that mushrooms have a woody taste, but the problem is, I love to eat! In order to remove the woody taste of the mushrooms, I also found a lot of information with ironheartedness. It turned out that in fact, the mushroom had no taste of wood as long as it was drowned before cooking. I tried it many times and finally made a satisfying taste. From dissatisfaction to satisfaction, I really have to think about a lot of problems. For example, I have thought about these problems when I am doing oyster soup. Here is the question: How to clean the oyster mushrooms? Question 2: How to remove the earthy taste in Pleurotus ostreatus? Question three, how to tender meat? Question 4: How to stimulate the umami taste of Pleurotus ostreatus? With these questions to find relevant materials and repeated trials, I finally tried the taste that both me and my husband are satisfied, and began to show it to everyone! The picture is only the finished product for the time being! A few more words: In fact, when I started cooking, I always hoped that the recipes of others would be clear how many grams of each ingredient were used. This kind of cooking is really distracting! I can't remember these dosages. In fact, when cooking for a long time, I will have their own tastes of salty taste. It is the best choice according to your experience. The proportions in my recipes are just for you to make a reference. If you lighten it, put more salt. If you like garlic, you can put more garlic on it. You can see more steps. Can I say that it is too much trouble to take a step chart. . . There are no steps in the picture yet!
Wash the oyster mushrooms, cold water after the water is too cold, squeeze the water and tear it into strips.
The scallion is cut into large sections, and the portion of the onion leaves is cut into chopped green onion and the garlic slices are ready for use.
1 tablespoon starch (if your home starch is more viscous, use 2 teaspoons), 3/4 teaspoon salt, 1 teaspoon cooking wine, 2 teaspoons water, and appropriate amount of pepper to mix into water. Starch, cut large pieces of pork loin into the water starch for about 10 minutes (conditional can be put into the freezer for 10 minutes to prevent desalinization) 1 spoon is the Chinese small spoon (see photo), 1 The soup spoon is 15ml, 1 teaspoon is 5ml ha!
Put 1 tbsp of oil in the pan, add the garlic cloves and scallion to fry the oil, then add the oyster mushrooms for 1 minute, then add 1000ML of water to boil for 3 minutes. If you don’t feel cooked, cook more.
Use chopsticks or hand to place the marinated pieces into boiling water at a faster rate, and do not use chopsticks to disperse the pieces before they are formed.
After the meat slices are formed, disperse them, and mix the appropriate amount of salt into the soup. After the pan is cooked, sprinkle with chopped green onion.
Come to the finished product map!
1, this part is 2-3 people! 2, the next one answers the 4 big questions I mentioned. First, how to clean the oyster mushrooms: Before cleaning, you need to remove the hard pedicles with more sand at the bottom of the mushroom stem. The surface of the oyster mushrooms has mucus, mud. The sand sticks to the top, and the oyster mushroom can be placed in the clear water to infuse it for a while, the leaves will open automatically, and the dust or small sand will fall into the water. Soak the oyster mushrooms in a light salt water for about 2 minutes. When the leaf surface is open, pinch the root of the mushroom and stir it in the same direction as the water. Finally, rinse it in clean water, and the sticky material, sticky matter and other dirt on the surface will go away. It is also applicable to replace salt water with rice water. The second is to remove the earthy taste of the oyster mushroom, that is, the taste of the wood, that is, the taste of the wood. The cleaned oyster mushroom is drowned, and the water is placed in cold water to cool it. After that, the water can be squeezed out. The taste of wood is to choose the tenderloin or plum meat, and cut the meat slightly along the grain. Then you need to mix the raw powder, cooking wine, water, salt and white pepper in the meat. Allow to stand for 10 minutes, so that the meat can fully absorb the water. When cooking the meat, use chopsticks or pieces to put in the water when the fire is boiling, and temporarily can not stir, until the meat is molded in the water to stir, this time The meat is very tender. This ratio has already been mentioned in the steps. The fourth is to stimulate the umami taste of oyster mushrooms: First, put the oil in the pot, put the garlic slices and the scallion and fry, the garlic has the effect of removing toxins, and the second is to put chopped green onion, chopped green onion A chemical reaction with Pleurotus ostreatus stimulates the umami taste of Pleurotus ostreatus, so there is no need to put MSG. 3, I have to thank the whitefly sticky sugar, the first time to do the oyster mushroom meat soup is done according to his method, so the meat tablets and mushrooms and other materials or some steps are done according to his proportion or steps.