Description:The style of cooking is classified: Sichuan Cuisine | Vegetable dish | Suit the taste of both old and young Taste: Hot Make the difficulty: It is (elementary) to cut the mound Make time: 20 minutes The materials: The mushroom, mushroom of crab's fla... Miscellaneous fungus of red oil

• The style of cooking is classified: Sichuan Cuisine | Vegetable dish | Suit the taste of both old and young
• Taste: Hot
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 20 minutes

• The materials: The mushroom, mushroom of crab's flavor, the mushroom of white jade, PINGGU MUSHROOM (sic), dried mushroom, black Auricularia, 50 grams respectively
• Condiment: Fragrant spring onions are one, 2 garlics, do 10 grams of hot peppers, 5 grams of Chinese prickly ash, oil 50ML, appropriate amount of pepper powder, salt
• The miscellaneous fungus method of red oil:
• 1,Various mushrooms are cleaned, break into two with one's hands, slice. Auricularia bubbles take place and clean and tear smallly
  
  2,Water boil, put a little salt, pester Auricularia quench into water blanch, familiar with, pull out and drain the moisture
  
  3,Do the hot pepper to break off with the fingers and thumb into small section, put into a heat-resisting bowl with Chinese prickly ash
  
  4,The oil is quenched the pan into the hot pepper and Chinese prickly ash bowl, wait to air a bit cooler, leach the chili oil
  
  5,The garlic is cut to Rong, quench with salt, pepper powder into the chili oil and mix thoroughly
  
  6,Blanch easy fungus type to drain the moisture put into the plate, quench into the chili oil, the fragrant spring onions break to pieces at letting go
  
  
• Note:
• 1,All kinds of mushrooms, can be selected, the variety is at will
  
  2,The chili oil left, can also use as he, taste is dripped fragrantly and fragrantly ~~~