Chapter 63 Section 63 Green Pepper Loin Mushroom

Think about it: "Give to others what you want" is only half correct, because what you want is also what others want.Having said that, Confucius said: Do not do to others what you do not want yourself to do to yourself.Among them, there is also "what you don't want, but others want"! "Truth is only half true", this is justified, whoever refuses to accept it will be punished to eat three red peppers. It's not easy to cut out the complicated, but Gao Chu has to make it complicated.When making tiger-skin green peppers, I proposed a simplified Chinese character, which is actually not a complete search for the philosophical meaning of gourmet food. Sometimes it’s just a simplified Chinese character!The same is true of finger meat in the west, and the same is true of seafood in the east. Water, temperature, and salt are just three things.When I was watching CCTV, I found that the cook named Liu Yiwei put a spoonful of chicken essence in every dish, so I laughed in my heart: Alas, what a pure young man, his reputation has been ruined by sponsors for half a lifetime!

Let's talk about food.Green Pepper Fillet Mushroom, this dish was developed by myself unintentionally, maybe it has been made by Gao Zui before, so please bear with me.Just after eating this dish and drinking two taels of wine, let's contribute it to everyone.The tenderloin is from beef, the green pepper should be croissant pepper, the mushroom should be fresh mushroom, and the oyster mushroom is meaningless.Three items, some ginger, some garlic cloves, some Chinese prickly ash, some fermented soybeans... When ready, first cut the green peppers into inch sections, then cut them in half, cut the beef tenderloin into thin slices, mix it with soy sauce and grab it with starch, and shred the shiitake mushrooms .Note that after the shiitake mushrooms are soaked in blisters, the water should be squeezed out vigorously, and repeated several times to remove pesticide residues.

Stir-fry green peppers first, put them in the pot when they are half-baked, wash the pot and add oil to fry the beef tenderloin, add ginger, garlic, pepper, fermented soy beans... then add mushrooms, stir-fry on the highest heat, add salt, add green peppers, stir-fry again, and the pot is ready.The beef tenderloin is tender and slightly sweet, the fresh shiitake mushrooms have a fungal aroma, and the green peppers have a slightly spicy green flavor. The combination of these three different flavors creates a new taste.This dish is addictive. If you put some cumin instead of pepper, it will have a different taste, which is closer to the grassland.Of course, overseas netizens have no choice. I would like to remind you to overcome it. Do not eat beef products overseas. Use pork tenderloin instead, but the taste of this dish is different.

Oh, come to think of it, this dish has been invented for four years. In my impression, when I invented it, I was editing a manuscript for a newspaper. It seems to have been solemnly recommended. It seems that when there is no green pepper, put leeks or garlic sprouts. It's okay, in short, it needs something green to participate, otherwise the taste will be greatly reduced. The days go by really fast. Another year’s green peppers are on the market. I just saw the peach blossoms and pears bloom. I ate another green pepper fillet mushroom and drank two taels. I was a little sad. On the plain, the swaying green willows are so green that the air is tender.