Buffalo-dry mushrooms, remember, don't go straight to water bubbles, teach you hotel skills, and full five-minute dry mushrooms are a very common diet, which is basically hoarded in many friends' homes because it is not only nutritious and delicious, but also particularly easy to keep。
When there's no food in the family, you can do anything with mushrooms, but many friends don't know how to bubble hair, and when it's urgent, they can't even do it。
In fact, there's a skill in blowing mushrooms, and after 30 years of teaching us the technique of blowing mushrooms, my chef's brother-in-law, it's only a few minutes to make them big and soft, like fresh ones。
Before that, you have to pick mushrooms with a big head, a darker color, a thicker taste. The mushrooms, which are not only more nutritious, but also more fragrance, which, when they come out, are even more beautiful, whatever they are used to produce. At the same time, we have to pick dryer mushrooms, which are easier to keep。
The amount of mushrooms prepared is based on the size of the home population, and should not be too much of a one-time bubble, or it will be broken if it does not last. Then you put in some hot water about 45 degrees, and you get another spoon of sugar, half a spoon of flour, a few drops of white vinegar, bagged and bottled. And then the three chopsticks inside the house, and in the process, we're going to have to mix it up, and we're going to have to mix all the food and all the other materials。
In the process of mixing, we can see that the water that was so clear is now more obscurous and slightly yellow. In the process of bubble mushrooming, many friends choose to use cold water bubbles, sometimes it is difficult to bubble them for hours or even all day, and the mushrooms that come out of bubbles are more rigid, and the mushrooms that come out like this can be fully bubbled, big and soft in a matter of minutes, and they are so fat and so fat。
These materials, like white vinegar, can be softened, while sugar allows mushrooms to suck water quickly, and bubbled flour can achieve a dust-sortting belt in the mix. Stuff some of the dirty stuff on the mushrooms down and mix it up for two minutes, of course, if you have a film or a can of seals in the cans and shake it a few times, it's faster to get blown。
When we mix it up to two minutes, we turn the mushrooms on one face with chopsticks, and the roots of the mushrooms are down, so they can throw faster. Then put a plate on it, put it in a more sealed state, and put it on the side for five minutes, at which point our mushrooms are already ready。
Takes a single mushroom, and it's very soft in hand. Squeeze in your hand, full of water. Wow, every one is round and big, and the water is especially abundant, and the water in the basin is very dirty, pouring out the dirty water。
We'll have plenty of fresh water to clean up the mushrooms, because the dust on the mushrooms has basically been swallowed up in the process of mixing before, and we'll just have to wash them with a simple rub of our hands。
I've changed water four times in the whole process, and it's just like a mushroom, and we've taken it out, we've put it on the plate, we've cut it into thin slices, and it's very simple and very good to cut it。
Cut it in this thick thin, and put it in the cash pool. And then we'll have the last hot pot to eat the remaining white mushrooms, and we'll put them in the fridge, and it feels like there's a little bit of water at this point, and it's better to add it。
The platinum mushrooms are cut into thick slices, then into this thin silk and then into tiny particles. Dear friends, the video has been shown here, and if you think my video will help you, please give me a compliment in your rich hands, every time i hear it and support it, it's my greatest move forward。
Write a little bit of vegetable oil on the income plate to heat up to 60%, then punch an egg that is a decent 985 graduation, and then turn it over to him when it's fried to a steady pattern. Then pour the cut mushrooms in. The platinum mushrooms are also pouring in and adding to the fresh boiling water. Tastes, a little salt, a little flavor, a little pepper. Then cover the pan. When it's boiled, we turn it to the middle of the fire and keep cooking for 10 minutes。
In 10 minutes, we'll have an egg soup of mushrooms that smells so good, and sour milk, delicious, super delicious。
So we've made it in this way, egg soup, soup white, very nice, and, in addition to being directly available for drinking, we'll be able to make it easy to use, so that the children can eat more nutritiously. So today we're going to share with you a way we can make dry mushrooms faster, and one of our mushroom egg soups, and hopefully it'll help you。
And that's what we're talking about today. Thank you for watching. We'll see you tomorrow。
