King oyster mushroom in sauce
Overview
To be honest, the first time I saw King Oyster Mushrooms, I thought they looked dry. How could they taste so good? Later, when I was looking at the recipe, I saw it being used in a dish. I came back out of curiosity and tossed around for a while, and I got an unexpected surprise. It didn’t taste dry as I expected, and it tasted quite tender and smooth. I used it to cook braised pork when I came back a few days ago. My dad also said that this thing is actually quite delicious, which made me laugh. I guess many people feel the same way. When I went to the supermarket today, I saw that the staff had just updated a bunch of fresh king oyster mushrooms. I bought them without hesitation. I tried the new method and it really had a different flavor. Some people thought they were beef, but the vegetarian dishes tasted like meat. . . You understand.
Tags
Ingredients
Steps
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Try to choose king oyster mushrooms that are slightly larger in size, rinse them thoroughly and set aside
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Cut into 5-6cm long sections, then cut into even thick slices
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Slowly cut a cross pattern on the slice, similar to the cutting method of squid rolls
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Take an appropriate amount of light soy sauce, use oil, a little dark soy sauce, salt, and sugar to enhance the flavor, add some cold boiled water, stir evenly, and dilute it slightly otherwise it will be too salty. . Marinate the cut king oyster mushrooms in the sauce for about 15 minutes. I accidentally deleted the step picture. During the marinating process, you need to turn it over to marinate evenly
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Oil the pot, pour in a little cooking oil, and heat to 50% heat
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Put the king oyster mushroom slices into the pot and fry over low heat. .
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After the king oyster mushrooms are fried to get a little water, pour an appropriate amount of pickling sauce.
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Bring to a high heat to reduce the juice, sprinkle a little chopped green onion and sesame seeds and serve
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Doesn’t it look like a fleshy feeling?
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