Stir-Fried Tricholoma Mushrooms with Pork Slices is a delightful home-cooked dish that excels in appearance, aroma, and taste. The dish features vibrant colors, tender pork slices, and refreshing tricholoma mushrooms, instantly arousing one’s appetite. Its history dates back to the Ming and Qing dynasties when it was served as a delicacy in the imperial court. Over time, it gradually spread to the folk and became a classic Chinese cuisine.The texture of Stir-Fried Tricholoma Mushrooms with Pork Slices is exceptional. The marinated and stir-fried pork slices become tender and flavorful, while the tricholoma mushrooms retain their crispness. The combination of these two elements creates a dish with rich and distinct layers of flavors. Additionally, this dish holds high nutritional value. Tricholoma mushrooms are rich in protein, vitamins, and minerals, while the pork slices provide quality protein and fats. The harmonious pairing of these ingredients offers both deliciousness and health benefits.
Ingredients for Stir-Fried Tricholoma with Pork Slices:
| Tricholoma Mushroom | 300g |
| Pork fillet | 100g |
| Cucumbers | 10g |
| Garlic | 5g |
| Ginger | 3g |
| Green onion | 3g |
| Oyster sauce | 3g |
| Light soy sauce | 4g |
| Salt | 2g |
| Sugar | 1g |
| Essence of chicken | 1g |
| Carrot | 10g |
| Water starch | 8g |
Steps:
1.Firstly, after bringing home fresh tricholoma mushrooms, rinse them under running water, carefully using your fingers and a brush to remove any dirt or impurities attached to them. Next, place the cleaned mushrooms on a cutting board in preparation for slicing. Use a knife to evenly slice the mushrooms into thin pieces along their length. Once sliced, transfer the mushroom slices into a bowl and set them aside.
2.Prepare a fresh piece of pork fillet and thinly slice it. This ensures that the pork slices absorb flavors easily and have a tender texture. Place the sliced pork into another bowl. To make the pork slices even more tender, add a small amount of cornstarch to the bowl. The cornstarch helps enhance the moisture of the pork slices and forms a thin coating. Gently mix the pork slices, allowing the starch to evenly adhere to each slice, further enhancing their tenderness.
3.Thoroughly wash the cucumber and carrot, ensuring there are no remaining dirt or impurities. Then, use a knife to thinly slice them for garnishing the dish. These vegetable slices used as garnish not only enhance the visual appeal but also add a refreshing element to the overall texture. Finally, finely chop some green onions, ginger, and garlic for seasoning. Slice the green onions, ginger, and garlic into small pieces. These seasonings will add aroma and flavor to the dish, making it even more delicious and flavorful.
4.Heat water in a pot and add the sliced Tricholoma mushrooms. Once the water boils, continue boiling for about one minute. Be careful not to overcook the mushrooms, as they may become too soft or lose their original texture. After blanching, quickly pour out the mushroom slices from the pot and drain them using a colander or sieve. This prevents further cooking and helps maintain their tender and crisp texture.
5.Heat a wok or skillet over high heat and add an appropriate amount of oil. Adjust the heat to medium-high. Wait until the oil is around 70-80% hot, indicated by smoking and slight bubbling. Next, add the previously marinated pork slices into the wok. Use a spatula or chopsticks to quickly spread out the pork slices, evenly distributing them on the bottom of the pan. Stir-fry the pork slices rapidly in a sliding motion until they change color and develop a golden brown, slightly charred appearance. This ensures that the pork slices are cooked through while remaining tender. Then, add the blanched Tricholoma mushroom slices along with the pre-cut cucumber and carrot slices into the wok. Stir-fry quickly, thoroughly mixing the ingredients. Continue stir-frying until the mushrooms, cucumber, and carrot slices have softened but still retain their crispness, while maintaining their bright color. Finally, pour out the cooked dish from the wok and use a colander or sieve to drain excess oil.
6.Clean the wok, reheat it, and add fresh oil. Pour in the pre-prepared minced green onions, ginger, and garlic. Stir-fry quickly with a spatula or chopsticks to release their aroma. Then, add a small amount of oyster sauce and light soy sauce to the wok. Stir-fry quickly to ensure even distribution of the seasonings throughout the dish, adding flavor and saltiness. Next, add a moderate amount of water into the wok, slightly more than usual to create some sauce. Now, it’s time for seasoning. Add a little salt, sugar, and essence of chicken according to personal taste, adjusting the amounts accordingly. These seasonings enhance the flavor of the dish, making it more delicious. Finally, pour in a small amount of cornstarch mixed with water (ratio of cornstarch to water is approximately 1:2), stirring until it forms a paste. This thickens the sauce and creates a smooth coating for the dish.
7.Now, pour the previously stir-fried pork slices and Tricholoma mushrooms into the wok with the thickened sauce. Stir-fry quickly, ensuring that all the ingredients are evenly coated with the sauce. Through fast stirring, the pork slices and mushrooms will mix thoroughly with the sauce, enhancing the flavor of the dish. At the same time, the cooked pork slices and mushrooms will absorb the flavors of the sauce, adding richness to the overall taste. Be careful not to stir-fry for too long to avoid overcooking the ingredients and losing their original tenderness and crispness.
8.After thorough stirring, the dish has completed its final cooking step. Now, you can directly plate it. Choose a beautiful serving dish and carefully arrange the stir-fried pork slices with Tricholoma mushrooms on the plate to showcase the colors and layers of the dish. A delicious serving of Stir-Fried Tricholoma Mushrooms with Pork Slices is ready to be enjoyed with family and friends. Its rich texture and flavorful taste will provide a delightful dining experience for everyone.
Tips:
1.Choose fresh and firm Tricholoma mushrooms, avoiding ones that have become soft or sticky.
2.Blanch the Tricholoma mushrooms in boiling water before cooking. This helps remove some of the bitterness and makes them more tender.
3.When stir-frying the pork slices, use a small amount of oil and stir-fry in multiple batches. This will result in more flavorful and tender pork slices while preventing excessive greasiness.
Stir-Fried Tricholoma Mushrooms with Pork Slices is a mouthwatering home-cooked dish. The golden-brown pork slices dance in the wok alongside the Tricholoma mushrooms, filling the kitchen with enticing aromas. Each carefully selected and cooked slice of meat offers a tender texture that complements the crispness of the mushrooms. The unique texture and delicious flavor of this dish make it irresistible. Additionally, it provides a high nutritional value, supplying the body with essential proteins, fats, and various vitamins. This tasty and nutritious dish is an excellent choice for family gatherings.