Pingnan tea tree mushroom [Fujian Pingnan specialty]

What is Pingnan tea tree mushroom? Authentic Fujian Pingnan specialty: Pingnan tea tree mushroom

Content summary:Do you want to know what Pingnan tea tree mushroom is? This article is a detailed introduction to the Pingnan specialty of Fujian province, Pingnan tea tree mushroom. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Pingnan tea tree mushroom. The full text takes about 5 minutes to read, mainly including the basic introduction of Pingnan tea tree mushroom and its nutritional value? The production method of Pingnan tea tree mushroom and how to distinguish its authenticity? Wait

Basic introduction of Pingnan tea tree mushroom

Tea tree mushroom is a pure natural and pollution-free health food mushroom that combines high protein, low fat, low sugar, and health food therapy. The tea tree mushroom, which has been optimized and improved, has a tender and crispy handle, a pure and fragrant taste, and an excellent texture. It can be cooked into various delicious dishes, and its nutritional value exceeds other edible mushrooms such as shiitake mushrooms, making it a high-end edible mushroom

Method of making Pingnan tea tree mushroom

Tea tree mushroom roasted meat

Ingredients: pork belly, tea tree mushroom, rock sugar, soy sauce, cooking wine, salt, star anise, cinnamon, scallions, ginger, dried chili, fragrant leaves

Recipe:

1. Cut the pork belly into 2cm square pieces. Add an appropriate amount of oil to the pot and heat it up to 30%. Then, add rock sugar and stir fry with a spatula. Adjust the heat to medium low to prevent the rock sugar from becoming too hot

2. When the rock sugar starts to turn golden yellow after melting, adjust the heat to the minimum and stir the syrup continuously until the rock sugar is completely dissolved. When brownish red syrup appears in the pot, add pork belly and stir fry continuously until it turns colored<3. Add 2 sections of scallions and 2 slices of ginger, drizzle with cooking wine and soy sauce, and stir fry the pork belly until there is no excess water to analyze and the color becomes slightly darker<4. Add the remaining scallions and ginger, dry chili peppers, star anise, cinnamon, fragrant leaves, and other spices. Pour boiling water over the meat chunks, bring the broth to a boil over high heat, then reduce the heat to medium low and cover with a lid. Simmer slowly for 35 minutes until the meat chunks are ripe

5. Add tea tree mushrooms, mix well, and continue to cover and simmer for 10 minutes until the tea tree mushrooms are soft and tender. When the meat chunks are tender, turn to high heat and drain the remaining broth