Chinese Food
Braised bamboo shoots with mushrooms
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Shiitake mushroom is very nutritious. It is one of the eight precious mountain treasures. It contains not only the amino acids needed by human body, but also a variety of vitamins. For this reason, it is called the treasure house of vitamins . Lentinus edodes can effectively prevent cold, enhance human immunity, and have the function of preventing cancer and anticancer. The bamboo shoot itself contains a variety of nutrients. It has a lot of cellulose. The two ingredients are perfectly matched. In addition, the healthy olive oil is used to make this dish, which can give full play to its mellow and full-bodied flavor. The taste is excellent
Cooking ingredients
Cooking Steps
Step1:Cut off the mushroom stalks with scissors and wash them, then boil them in a small pot to make soup.
Step2:Prepare the ingredients. Green River vegetable petals open and wash. Sliced mushrooms and bamboo shoots. Cut ginger into small pieces.
Step3:Boil the water in the pot. Put some salt and a few drops of oil. Then go to Qingjiang and blanch it. When the water boils again, it will be good. Take it up and rinse it immediately.
Step4:Blanch the bamboo shoots for another 3 minutes and take them up for standby.
Step5:Hot pot with olive oil.
Step6:Put the ginger slices in the hot pot.
Step7:Stir fry the bamboo shoots and mushrooms for 23 minutes.
Step8:Add the soup made with mushroom stem.
Step9:Add soy sauce and mix to taste.
Step10:Add some fish sauce for freshness.
Step11:Season with sugar and salt.
Step12:Sprinkle some white pepper.
Step13:Open the fire and stir fry. Let the soup collect.
Step14:Pour in water starch and thicken. Pour in a few drops of sesame oil before leaving the pot.
Step15:Put the pre scalded Green River vegetables on the bottom of the plate. Then pour in the stewed mushrooms and bamboo shoots.
Cooking tips:(1) the bamboo shoots are blanched for a little longer, which can remove the taste of oxalic acid. (2) Add a little salt and a few drops of oil to the water before blanching. This will keep the vegetables green and crisp. (3) Because the bamboo shoots are not easy to penetrate the taste, the final thickening is a little thicker. Let the soup wrap on the bamboo shoots. The taste is better. There are skills in making delicious dishes.
