Chinese Food
Sauteed asparagus with sauteed mushrooms (challenging eyebrows)
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Kwai bamboo, as a popular seasonal vegetable in the south of the Yangtze River, has always been a constant attraction to me. Today, this fast food dish has gathered three different flavours to let you enjoy your appearance when you enjoy your taste buds. Could you tell me if your eyebrows have thinned after trying this dish
Cooking ingredients
Cooking Steps
Step1:Peel the bamboo shoots. Cut into large pieces and boil in light salt water for two minutes (remove the astringency) and drain. Boil in light salt water for one minute (remove the oxalic acid) and drain. Slice the drained bamboo shoots and Tricholoma for standby. Because this dish is mainly made of asparagus and Tricholoma, I just decorate it. The learned friend can increase or decrease the amount of material according to his personal preference.
Step2:Wash the fresh sauerkraut, squeeze out the water, then cut it into pieces for use.
Step3:Burn the prepared lard (more oil is needed here than usual cooking
Step4:When the lard is completely melted, immediately put it into the sauerkraut and stir fry for 20 seconds. This step is to stir fry the flavor of the sauerkraut and let the oil temperature rise further. It is convenient to stir fry the materials behind.
Step5:When the sauteed vegetables are fragrant, put in the cut asparagus and Tricholoma mushrooms and stir fry for one minute to make the shoots eat oil evenly. Stir fry if you find that the pot is a little dry can be slightly added a little water. Before leaving the pot, you can add a little low sodium salt to freshen it according to your taste. After the salt is stir fried evenly, you can dish it out.
Cooking tips:1. Fresh sauerkraut doesn't need to be washed in water for too long, because it's not as salty as chenxuecai. 2. Because both sauerkraut and bamboo shoot are special oil materials. If you put less oil, you will feel that the vegetables are less fragrant than firewood. 3. Putting salt before leaving the pot is just a step to improve the freshness. The amount of salt must be controlled according to the salty taste of sliced snow vegetables and your own taste. If the salty taste of snow vegetables is heavier than your usual taste in advance, don't add salt again. In this way, the bamboo shoots and Tricholoma mushrooms will directly absorb the salty taste of snow vegetables. There are skills in making delicious dishes.
