Grilled Chopper

Overview

Chopper, a kind of mushroom. The name sounds Tibetan. It is said that it is boletus. The crisp, tender and smooth texture really reminds me of porcini mushrooms. And those big flowers with big umbrellas have a smoother texture, almost the same as the porcini mushrooms we eat in the past. Could it be that this statement is true? Regarding mushrooms, my favorite is the smooth stew, which is so delicious. . . This time, bake. I don’t know where this idea came from. Grilled mushrooms, mostly shiitake mushrooms and mushrooms. I wonder what this Chopper tastes like when baked? A complete copy of the roasted mushrooms in Changdi's Collection. The ripe Chopper is as dark as ink and is very similar to porcini mushrooms. Presumably this statement is indeed true. However, the result of mixing according to the recipe is very average. Perhaps porcini cakes are not suitable for such seasoning?

Tags

• hot dishes
• chili powder
• chopper
• cumin powder
• old soy sauce
• oyster sauce
• sugar
• white sesame
• chopped green onion
• salt
• vegetable oil

Ingredients

Steps

1. 1 Main ingredients

   

2. 2 Wash the mushrooms

   

3. 3 Separate the umbrella cover and handle

   

4. 4 Cut the large umbrella canopy into four pieces and make cross cuts on the surface

   

5. 5 Cut the umbrella handle into thick slices

   

6. 6 Also make a cross

   

7. 7 Pour all seasonings into a small bowl

   

8. 8 Mix well

   

9. 9 Place the mushrooms on a baking sheet lined with tin foil

   

10. 10 Brush with sauce

    

11. 11 Put in the oven, middle layer, heat up and down to 180 degrees,

    

12. 12 Take it out after 10 minutes, turn over and brush with sauce, and bake for another 5 minutes

    

13. 13 Out of the oven

    

14. 14 Load

    

15. 15 Sprinkle with chopped green onion and white sesame seeds