Perfect for weight loss, this cold dish can be eaten with a simple stirring and is not only delicious but also helps to regulate the stomach and intestines, and has a unique flavor.
In this vast land of China, every corner has its own unique food culture. Today's dish of cold oyster mushrooms is a perfect combination of tradition and modernity, simplicity and luxury. It may have originated in Sichuan, where spicy is famous, but the cold sauce gives it a fresh and refined flavor.
Imagine when a plate of golden color, delicate texture and exquisite presentation of cold oyster mushrooms is served, each slice of king oyster mushrooms has fully absorbed the essence of the seasoning and exudes a charming aroma. Gently pick up a slice and taste it, the crispy, juicy or refreshing feeling is the charm of cold oyster mushrooms.
I remember the first time I learned to cook this dish was under the guidance of a senior chef. He told me that every dish has its own unique story, and that the story of cold oyster mushrooms is how to create the richest flavor with the most simple ingredients. Are you also curious, what kind of secret is hidden behind such a seemingly simple dish?
The ancients said: "Eat radish in winter and ginger in summer, and keep healthy all year round." "While this has nothing to do with oyster mushrooms, it sends a message: choosing the right ingredients and following the seasons is the way to stay healthy. In the "Compendium of Materia Medica", Li Shizhong mentioned that the king oyster mushroom has medicinal value, which can "nourish qi and replenish the middle, and strengthen the stomach and spleen", which undoubtedly adds a bit of majesty to this delicacy.
1: Wash the oyster mushrooms - First, wash the oyster mushrooms thoroughly and remove the roots.
2: Sliced - Slice the oyster mushrooms into thin slices to allow the spice to penetrate better.
3) Blanch - Blanch the sliced apricot mushrooms in boiling water to remove miscellaneous and unpleasant tastes.
4: Supercooled water - Blanched oyster mushrooms are quickly placed in cold water to keep them crisp and tender.
5: Prepare the dressing - In a bowl, combine minced garlic, chili oil, vinegar, salt, sugar and light soy sauce and stir to combine.
6: Stir in the coriander - Chop the coriander and add to the seasoning to add aroma.
7: Mix well - Stir the cooled oyster mushrooms with the seasoning to ensure that each slice is evenly covered with the seasoning.
10: Marinate - Let the oyster mushrooms marinate in the dressing for 0 minutes to enhance the flavor.
9: Serve - Finally, place the pickled oyster mushrooms on a plate and sprinkle with some cilantro for garnish.
The flavour of the cold oyster mushroom is rich and varied, starting with the fresh scent of coriander and minced garlic, the middle is the spicy and sour taste buds of chili oil and vinegar, and the end is finished with the salty and fresh aftertaste brought out by the light soy sauce.
Q: Why do oyster mushrooms need to be cooled after blanching? A: Rapid cooling with cold water prevents it from softening too much due to high temperatures and maintains a crisp and tender texture.
Q: How to master the proportion of seasoning? Answer: The seasoning ratio can be adjusted according to personal taste, the basic ratio is chili oil: vinegar: light soy sauce = 1:0:0, salt and sugar to taste.
Pleurotus eryngii mushroom is a low-fat, low-calorie health food that is suitable for weight loss. By adjusting the type and proportion of seasonings, sodium intake can be controlled to achieve a healthier eating effect.
Feel free to share your cooking experience or any suggestions for improving this dish in the comments section, and let's explore more culinary possibilities together.