Homestyle Preparation for Palace Keeper Chestnut Mushrooms and Button Mushrooms

Have you tasted the classic "Kung Pao Chicken"?Kung Pao Chicken This Kung Pao-flavored " "will surely be to your liking, as it's a similar taste but with chestnut mushrooms replacing the chicken.Apricot Although the chestnut mushrooms and peanuts are stir-fried, the dish is neither greasy nor heavy, with its vibrant red color and flavors of sour, spicy, sweet, and fragrant. Moreover, the chestnut mushrooms add a crispy texture that surpasses even meat in taste.Peanuts Ingredients

　　Ingredients Main ingredients: 350g chestnut mushroom, 100g peanuts,10g sesame seeds, 30g garlic sprouts, appropriate amount of chilies, dried red chili peppers, ginger, garlic, soy sauce, vinegar, sugar, salt, starch, and cold water. 10g,Steps 30g, enough dried red chili peppers, and dry 1. Prepare the main ingredients. enough, enough garlic, enough 2. Cut the chestnut mushroom into pieces, slice the garlic sprouts, chop the ginger and garlic, and cut the chilies and dried red chili peppers into circles for later use. enough, Sichuan pepper 3. Mix soy sauce, vinegar, sugar, salt, starch, and cold water to make a seasoning sauce. sugar 4. Turn on the "DIY" function of the induction cooker, put the sesame seeds in a flat pan, and fry them over low heat until they develop a fragrant aroma and turn golden yellow; then remove from heat.Sugar 5. In another cold oil pan, fry the peanuts until you hear the "pop" sound of the peanut shells cracking and the fragrance becomes noticeable; then remove from heat.

Steps

6. Fry the chestnut mushrooms in oil until soft, drain the excess oil, and.

2. Slice the into cubes, cut the into granules, chop the ginger and garlic finely, slice the dried red chili peppers and dry chilies into circles for later use.

7. In another pan, fry the chilies, dried red chili peppers, and chopped ginger and garlic over low heat.

4. Press the "DIY" button on the induction cooker, put the white sesame seeds in 8. Add the garlic sprouts and fry them to release their fragrance. and simmer over low heat until they release a fragrant smell and turn yellow; remove them.

9. Pour in the seasoning sauce and simmer until it thickens.

6. Heat oil in a wok, fry the until soft, drain and remove it.

10. Add the chestnut mushroom pieces.

8. Add the garlic sprouts and stir-fry to release their fragrance.

11. Stir-fry the chestnut mushrooms to coat them with the sauce.

10. Pour in the cubed.

12. Add the fried peanuts and sesame seeds.

12. Then add the cooked peanuts and cooked white sesame seeds.

13. Mix thoroughly, then turn off the heat.

14. Serve on a plate, ready to eat.

14. Serve in a dish and enjoy.

1 Soysauce includes Tips and old soysauce; if you don't have soysauce at home, use 2 tablespoons of light soysauce with half a tablespoon of dark soysauce for a better color on the.

1. If you don't have soy sauce at home, use a ratio of two tablespoons of light soy sauce to half a tablespoon of dark soy sauce for an attractive color on the chestnut mushrooms.

3 The ratio of seasoning is just a reference, adjust it according to your personal taste.2. Fry the peanuts over low heat in cold oil until they emit the "pop" sound and a clear peanut aroma; this ensures good-tasting peanuts.

4 Garlic sprouts can also be replaced by 3. The ratio of the seasoning sauce is for reference only, as personal taste varies. Adjust according to your preference while tasting and making adjustments. or 4. You can substitute garlic sprouts with cucumbers, radishes, or green beans if you like. mixed vegetables,5. Using an induction cooker for cooking is convenient as it allows easy adjustment of heat; this prevents the sauce from burning easily. etc.

5 Using an induction cooker for cooking is convenient; you can easily adjust the heat level to prevent burning the sauce.