《秘传：爆辣蓬蓬菇》 Family Secret: Spicy Puffy Mushrooms

铆钉镇餐厅名菜的保姆级教程。内容似乎是最高机密，但还是被你看见了。 An introduction to a Rivet Town restaurant's specialty dish. Its contents are of utmost secrecy... but you've already seen it.

！本教程为餐厅内部机密，请勿外传 ！

This introduction is confidential to the restaurant. Please do not leak any of its contents!

菜式：爆辣蓬蓬菇

Dish: Spicy Puffy Mushrooms

等级：初级

Level: Beginner

烹饪方式：炒

Style: Stir-fry

辣度：中辣

Spice level: Medium

烹饪时长：约半小时

Preparation time: Roughly half an hour

【主料】

Main ingredients

蓬蓬菇：400克

Puffy mushrooms: 400 g

铁锤辣椒：2个

Hammer peppers: 2

线椒：2个

Chili peppers: 2

【辅料】

Supplemental Ingredients

橄榄油：1勺

Olive oil: 1 tablespoon

料酒：2勺

Cooking wine: 2 tablespoons

胡椒粉：0.5勺

Ground pepper: 1/2 tablespoon

白糖：0.5勺

Sugar: 1/2 tablespoon

岩盐粉：1.5勺

Rock salt powder: 1.5 tablespoons

食用油：适量

Food grade oil: Sufficient amount

大蒜：5个

Garlic: 5 heads

【做法步骤】

Steps

1.铁锤辣椒去蒂切丁，线椒切段。

1. Remove the stem of the hammer pepper and cut it into cubes, and cut the chili peppers into sections.

2.蓬蓬菇去菌柄，将菌盖切成薄片。

2. Remove the stalk of the mushroom and cut the cap into thin slices.

3.大蒜剥皮，将蒜瓣切成较大块的粒（切记不要切成蒜末）。

3. Peel the garlic and cut the cloves into fairly large pieces (do not mince the garlic).

4.锅内倒入适量纯净水，加入2勺料酒。

4. Pour an appropriate amount of clean water into the pot and add 2 spoons of cooking wine.

5.待水烧开后下蓬蓬菇薄片快速焯水，约两分钟即可。

5. Bring the water to a boil and blanch the mushroom slices for about two minutes.

6.将蓬蓬菇薄片捞出，沥干水分，置于干净的空碗中。

6. Remove the puffy mushroom slices, drain, and place in a clean empty bowl.

7.趁锅温度未散去时倒入凉油（热锅凉油），待油热后下入大蒜粒，爆炒出香。

7. Pour in cold oil (hot pot cold oil) before the temperature of the pot has dissipated. When the oil is hot, add the garlic pieces and stir-fry until fragrant.

8.再倒入铁锤辣椒丁和线椒段，爆炒出香。

8. Pour in the diced hammer peppers and chili peppers, and stir-fry until fragrant.

9.倒入蓬蓬菇薄片，放入岩盐1.5勺，橄榄油1勺，白糖0.5勺，胡椒粉0.5勺，快速翻炒均匀后盖锅焖约一到两分钟。

9. Pour in the puffy mushroom slices, add 1.5 tablespoons of rock salt, 1 tablespoon of olive oil, 1/2 tablespoon of sugar, and 1/2 tablespoon of ground pepper. Stir-fry quickly, then cover the pot and let it simmer for about one to two minutes.

10.开锅后再次简单翻炒。

1. Take off the lid and do a simple stir-fry again.

11.出锅，装盘。

1. Turn the heat off and serve.

12.大功告成！

1. Bon appetit!

【诀窍】

Secret

1.爆辣蓬蓬菇的奇异香味正来自橄榄油和铁锤辣椒的搭配，这两种食材与蓬蓬菇混合后会将后者特有的香味激发出来，因此不能替换！

1. The strange aroma of the spicy puffy mushrooms comes from the combination of olive oil and hammer pepper. When these two ingredients are mixed with the mushroom, the unique aroma of the latter will be stimulated, so it cannot be substituted!

2.蓬蓬菇菌柄口感柴、苦涩且坚韧，而菌盖蓬松香脆，因此必须使用菌盖进行烹饪！

2. The stem of the puffy mushroom is woody, astringent, and tough, while the cap is fluffy and crispy, so the cap must be used for cooking!

3.焯水过程不需要太久，两分钟即可，时间一长会让蓬蓬菇口感变差！

3. The blanching process doesn't take too long, just two minutes. Blanching for longer will worsen the taste of the mushrooms!