Chinese Food
Stewed mushroom with preserved vegetable and egg skin
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It's getting warmer. I found a box of Nostoc when I was cleaning up my stock. It made me go back to childhood in an instant. At that time, I loved to have a wedding feast with my parents. The memory of egg roll with pickled vegetables was especially new. But I couldn't remember clearly the side dishes. I had to take out the existing ones at home.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Put a little cooking oil in the wok. Shred the onion and stir fry it. Add in Boletus, stir fry Pleurotus eryngii. When the mushroom is soft, add some oyster sauce and soy sauce. Turn off the heat.
Step3:In the casserole, add the broth. Turn on the heat and bring it to a boil. Pour the mushrooms into the broth and simmer on a low heat.
Step4:Let the mushroom smell out. Put the frozen tofu and fish balls in. 5 minutes or so, add the sweet potato powder and baby cabbage. 2 minutes later, put the egg roll on the vegetables. Put the salt in. Cover the pot and cook for 2 minutes. Turn off the heat. Don't rush to open the lid. Simmer for a while. At the end of the table, add chopped chives and white pepper.
Cooking tips:1. The sweet potato powder should be soaked well in advance. 2. Chicken soup is the best choice. There are skills in making delicious dishes.
