"the sauce is fragrance, soft and juicy, and it tastes good, and it tastes good!" if i could describe the most popular dish on the table recently, it's definitely not a soy-poo. It's a perfect dish, and every time we get to the table, the chubby sauce can't stop, it's usually before the meal is finished
And when it comes to this dish, there's actually a little fragrance story. I didn't like mushrooms before, i thought there was a smell of dirt, and if it wasn't right, i couldn't take it. Until one time she had dinner at a friend's house, and she brought out this black and oily sauce, and i caught a piece with a taste of my mind, and it was amazing. The feeling of fresh juice blowing open in the mouth completely subverts my impression of the mouth. He then asked his friends for the box, went home several times and finally grasped the essence of it, and now he is a permanent guest at my table。
It's a very simple choice to make this dish, so we just have to go to the supermarket and buy a box of fresh white gum. The mouths are referred to as “the meat in the flesh” and are of high nutritional value and a unique taste. Buying the mushrooms, cleaning them up, cutting them into thick pieces, not too thin, and eating them a little thick to have that juicy taste. In addition, the preparation of a little garlic and onions, which are the key to the aroma, would make the smell more fragrance if it were to eat spicy, cut in two spicy rice。
Next is the time to watch miracle cooking, which is super simple, but one of the core skills that must be mastered is to do it first. A lot of people make their mushrooms easily soup, which turns them into “cooking mushrooms” with a heavy loss of taste. The right thing to do is not to put oil in the pot, or just to paint a thin base oil, to pour in the sliced mouths, and to open the fire slowly. You'll find the mouths softened, the edges began to moistly yellow, and most importantly, it'll produce a lot of moisture. At this point, don't panic and continue to fire until the water is dry and the mouth of the mushrooms is glamorously yellow, when the mouth of the mushrooms tastes the best and tastes the most。
When the mouth of the mushroom is ready, push it to the side of the pot and use the bottom oil in the pot to blow up garlic and rice. Next, it's the moment of the soul -- the sauce. It doesn't really have to be too complicated. Two raw spoons, a spoon of stork oil, half a spoon of old smoke, a little white sugar, and a little black pepper, and then evenly mixed up on the gum. The fire quickly turned over, so that each of the twigs would be evenly covered with this thick sauce。
As the temperature rises, the smell of sauce and mushrooms is mixed and drilled straight into the nose. In the end, a green onion flower will be spilled, and a couple of fryings will come out. You can't help but look at the red, hot, hot, hot, hot sips
In one of the portals, the teeth gnawed softly, the mouths of the soy sauce were soaked with a little q bullets, the sauce was sour and salty. It's time to have a bowl of hot rice, to pour the rest of the soup from the bottom of the plate on the table, to mix and to eat, and each meal is full of beautiful tastes
Life is sometimes simple and happiness is often hidden in the smoke of three meals a day. There is no need for expensive foods or complex processes, and just a little effort is needed to make such a home-cooked meal. If you're worried about what you're eating tonight, you might as well try this sauce-blowing mushroom. Trust me, it's gonna be your family's new treat, so you can experience the power of a rice killer
