How to make tea tree mushroom roast meat? Should tea tree mushrooms be blanched? How to choose high-quality tea tree mushrooms?

How to choose a high-quality tea tree mushroom?

1. First of all, smell the taste, high-quality tea tree mushrooms, there is a tangy mushroom fragrance, very good, especially strong.

2. When choosing tea tree mushrooms, we should pay attention to the color of tea tree mushrooms, because the brown color is relatively high-quality, and such tea tree mushrooms are very suitable for us to eat.

3. You can take a look at its mushroom cover, which is complete and moderately thick, the quality is relatively good, and its mushroom cover is like the thickness of a small button, which is a good way for us to try when choosing tea tree mushrooms.

4. When choosing tea tree mushrooms, you should also pay attention to the fact that generally speaking, the mushroom stalk of tea tree mushrooms is best only one-third the size of the index finger, so the quality of tea tree mushrooms is relatively good. The larger the mushroom stalk, the worse the quality, and if it is too long, it is generally older.

Should tea tree mushrooms be blanched?

The answer is: you don't need to blanch, otherwise the taste will not be fresh. The truth is like soaking dried shiitake mushrooms, and they are directly put into the pot after soaking. There is no need to blanch, and after the soaked water has been precipitated, the clear water is poured into the dish, and the taste is more delicious.

How do you soak dried tea tree mushrooms?

After washing the dried tea tree mushrooms with cold water, soak them in warm water for 10-15 minutes, minus the old roots, and rinse the tea tree mushrooms again for later use.

The soaked water does not need to be poured out, and after precipitation, it can be added to the braised dish.

Having said all that, let's talk about tea tree mushroom roast meat.

Tea tree mushroom roast pork is a famous dish, which is usually expensive in restaurants, so what do we do at home?

There are generally two types of practices:

One is that the meat is not blanched:

Cut the pork belly into pieces and soak the tea tree mushrooms for later use. Pour oil into the pot, put in the white sugar and fry the sugar, after it is brown, put the pork belly pieces and stir-fry, fry until the pork belly is colored, put in the ginger and green onions, put in the light soy sauce, dark soy sauce, salt, sugar, star anise, water, boil over high heat, wait until the soup is reduced to half, put in the tea tree mushrooms, boil and dry the soup, and put MSG in the pot.

The second type is blanching pork belly:

Similarly, cut the pork belly into pieces, remove it immediately after boiling it in a pot under cold water, rinse off the blood and foam, and soak the tea tree mushrooms. Pour oil into the pot, add ginger, green onion and fry until fragrant, add pork belly and stir-fry, release raw soy sauce, salt and sugar, star anise, water, bring to a boil over high heat, boil until half of the soup is left, put the tea tree mushrooms in and cook for ten minutes, drain the soup, and put MSG in the pot.

Both methods are equally delicious, but I personally prefer the second method because the second method is less sugar and less oil, and it is healthier!

Let's make this home-cooked tea tree mushroom roast pork.

【Ingredients】 Pork belly, tea tree mushroom, ginger, green onion, star anise, red pepper

【Directions】

Wash the pork belly first, put it in a pot of cold water, and remove it immediately after the heat boils.

Pour oil into the pan, add ginger, green onion and fry until fragrant, then add the chopped pork belly and stir-fry.

Add a spoonful of light soy sauce to extract freshness.

Add a scoop of dark soy sauce to color.

Sauté the meat to this crimson color.

Put two star anise and a spoonful of sugar.

Pour water into the pot, boil the meat, let the meat be doodoo for half an hour, poke the meat with chopsticks, and poke it to indicate that the meat is cooked.

When only half of the soup is left in the pot, add the soaked dried shiitake mushrooms, cook for 10 minutes over medium heat, drain the soup, add monosodium glutamate from the pot, and serve.

The home-style version of the tea tree mushroom roast meat is ready, the meat is fresh and fragrant, the tea tree mushroom has a crisp taste, full of aroma, rich taste, delicious and delicious!