Fried rice cake with tea tree mushroom

Fried rice cake with tea tree mushroom

Overview

In the past, wild tea tree mushrooms grew on the dry stems of Camellia oleifera trees, hence the name tea tree mushrooms. However, now there are cultivated tea tree mushrooms, and the prices are much more affordable. Tea tree mushrooms contain extremely high nutritional value and are rich in nutrients. 100 grams of dried tea tree mushrooms contain 28.9 grams of protein, and the amino acid content is 25.56 grams. It contains 18 kinds of amino acids needed by the human body, 8 of which are amino acids that the human body cannot synthesize by itself. The highest content of the 18 kinds of amino acids is methionine, which accounts for about 2.49% of the total amino acids, followed by glutamic acid, aspartic acid, isoleucine, glycine and alanine. Tea tree mushrooms are also rich in B vitamins and a variety of trace elements, such as magnesium, calcium, potassium, sodium, zinc, iron, etc. Traditional Chinese medicine believes that tea tree mushrooms are mild in nature and sweet in taste, and can fight cancer, prevent aging, diuresis and swelling, strengthen the spleen and stomach, and enhance immunity. The cap part of the tea tree mushroom is tender and tender, while the handle is crispy and chewy. The aroma of the tea tree mushroom is rich and thick, and it tastes very delicious. It is especially suitable for making soups, such as tea tree mushroom old duck soup and tea tree mushroom pork ribs soup. But what I want to say today is that tea tree mushrooms go well with rice cakes. They are delicious without the fishy smell. They can be used as a dish or as a staple food. It is really cost-effective.

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Ingredients

Steps

  1. After buying the rice cake, it is usually stored in water so that it will not crack easily. But now you need to pick it up and drain it. There should be no water on the surface. Soak dried tea tree mushrooms in boiling water for a while, which is similar to the method of soaking dried shiitake mushrooms.

    Fried rice cake with tea tree mushroom step 1

  2. Cut off the roots of the soaked tea tree mushrooms, cut into inch sections, drain the water, add 1 tablespoon of dry starch and spread evenly so that each tea tree mushroom is coated with a thin layer of starch. The purpose of adding starch is to protect the tea tree mushrooms from losing nutrients during frying, and to dry up the moisture on the surface of the tea tree mushrooms so that oil will not splash during frying to avoid burns.

    Fried rice cake with tea tree mushroom step 2

  3. When the oil temperature reaches about 170℃ and dense bubbles appear on the chopsticks, fry the tea tree mushroom until hard.

    Fried rice cake with tea tree mushroom step 3

  4. Remove the oil and set aside.

    Fried rice cake with tea tree mushroom step 4

  5. Fry the finger rice cakes as well. It doesn’t need to be fried for too long, just fry until the surface is a little hard. If the rice cakes are fried for too long, they will explode. Be careful of getting burned.

    Fried rice cake with tea tree mushroom step 5

  6. Pour the rice cake, tea tree mushrooms into the wok together, add the seasonings and stir-fry evenly, add a small bowl of water and bring to a boil, taste and adjust the taste.

    Fried rice cake with tea tree mushroom step 6

  7. Add the remaining 1 tablespoon of starch to a little water to make a watery starch, thicken the gravy, take it out of the pan and put it on a plate, and garnish with chopped green onion.

    Fried rice cake with tea tree mushroom step 7

  8. Here’s a closer look, Xian! Fragrant! Crisp! Nuo!

    Fried rice cake with tea tree mushroom step 8