Main Ingredients:
Oyster mushrooms or chicken leg mushrooms: 500g; Pineapple: half.
Auxiliary Ingredients:
Apples: appropriate amount; Navel oranges: one; Lemon: half; Carrots: appropriate amount; Celery: 50g; Tomatoes: one; Flour: a small handful.
Seasonings:
Tomato sauce: 35g; Salt: appropriate amount; Sugar: appropriate amount; Oil: appropriate amount.
Taste: Sweet and sour; Cooking method: Stir-fry; Time: Half an hour; Difficulty: Normal.
Detailed Steps for Pineapple Mushroom Stir-fry
Prepare the ingredients and wash the fruits and vegetables. Rub salt on the skin of the apples and navel oranges.
Break the oyster mushrooms into small pieces by hand, wash them, and blanch them in boiling water with a pinch of salt for 2 minutes.
Drain the excess water from the blanched mushrooms.
Cut the tomatoes into small pieces by hand, peel the apples and carrots, and dice the celery.
Squeeze the juice from the navel oranges and cut the remaining orange peel into pieces.
Pour the orange juice, orange peel, apple peel, celery, and other fruits and vegetables into a pot. Add purified water, just enough to cover the solid ingredients.
Cover the pot and cook over high heat. After boiling, partially uncover the pot and simmer over medium heat.
Squeeze the mushrooms slightly to remove excess water, making sure there is not too much water left. Then put them in a plastic bag.
Put a handful of flour in the plastic bag, pinch the bag opening, and shake it to evenly coat the mushrooms with flour.
In another pot, pour in more oil and fry the mushrooms until golden brown. Remove them from the pot and fry them again.
The twice-fried mushrooms will have a crispy outer shell. Set them aside.
Cut the pineapple into pieces.
Filter the cooked fruit and vegetable soup through a cheesecloth or strainer. Hold the four corners of the cheesecloth, loosen one side, and use a spoon to pour the solid fruit and vegetable ingredients into it.
Hold the two ends of the cheesecloth separately, wrap the solid soup ingredients, and twist to extract the juice.
Pour the filtered fruit and vegetable juice into a frying pan and continue to simmer over medium heat to reduce the liquid.
When the fruit and vegetable juice is reduced to one-third, add the tomato sauce, taste it, and add sugar as needed. I did not add extra sugar. To enhance the fruit flavor, I also squeezed in 1/4 lemon juice.
At this point, the sauce is very thick. Add the pineapple chunks and quickly stir-fry them.
Quickly add the mushrooms and stir-fry until the sauce evenly coats them. Then remove from the heat.
It is important to be quick and efficient in the last two steps and serve the dish promptly to ensure the best taste.
