Crab mushrooms in oil

Overview

When you don’t feel like eating, make a dish of oil-soaked crab mushrooms to let the rich aroma of the mushrooms open up your dull palate. It is a favorite with rice and porridge as a snack. The prepared oil-soaked crab mushrooms can be stored in a sealed jar in the refrigerator for a few days without any problem. I gave a bottle to my best friend in the same city who loves mushrooms. She probably also likes the taste. I really hope I have more free time so that I can play with the food I love more as I like.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• dinner with friends
• autumn recipes
• lunch
• crab mushroom
• dried chili pepper
• edible oil
• light soy sauce
• white sugar
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 Prepare crab mushrooms.

   

2. 2 Remove the roots, soak them in light salt water, and wash them with clean water.

   

3. 3 Boil water and add crab-flavored mushrooms.

   

4. 4 Boil again, take out the crab mushrooms and drain the water.

   

5. 5 Prepare Sichuan peppercorns and dried chili peppers.

   

6. 6 Heat oil, stir-fry Sichuan peppercorns and dried chili peppers over medium-low heat until fragrant.

   

7. 7 Turn up the heat, add crab mushrooms and stir-fry so that the crab mushrooms are coated with oil.

   

8. 8 Turn the heat to medium-low and slowly stir-fry the crab-flavored mushrooms to remove the water. It will take at least 30 minutes.

   

9. 9 Drink light soy sauce.

   

10. 10 Add sugar.

    

11. 11 Fry it evenly and turn off the heat.

    

12. 12 After it cools down, it can be sealed and placed in the refrigerator for three to four days.