Chinese Food
Mushroom in oyster sauce with Scallion
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Tricholoma is a kind of fungus edible vegetable. Its umbrella cover is thick, fragrant and palatable. It has unique flavor. It is known as meat in the element . The varieties of Tricholoma are white mushroom, green legs, lotus root, apricot fragrance, etc. among them, white mushroom is the most valuable. Fresh white mushroom. The mushroom cover is white. It has thin pleats, large cover, thick meat, short handle and very fragrant smell. Summer and autumn mushroom season. After a drizzle. Ten miles away you can smell the mushroom fragrance. Tricholoma mushroom is delicious, delicate, soft and smooth. It is very palatable. It can be fried, boiled and cold mixed. Its shape is regular and good-looking. It is one of the most popular mushrooms. The fatty acid composition of peanut oil is relatively good. It is easy for human body to digest and absorb. Vegetable and peanut oil with fat intestines are suitable for human absorption. Peanut oil can decompose cholesterol in human body into bile acid and excrete it out of the body, so as to reduce the content of cholesterol in plasma. In addition, peanut oil also contains sterols, wheat germ phenols, phospholipids, vitamin E, choline and other substances beneficial to human body. Frequent consumption of flowers
Cooking ingredients
Cooking Steps
Step1:Wash the mushrooms and cut them into half centimeter thick slices. Put them on the plate for later us
Step2:Cut ginger and scallion into pieces for later use.
Step3:Put the pot on the fire and add some peanut oil.
Step4:When the oil is about 60% hot, fry with ginger and scallio
Step5:Then put in the mushroom and stir well.
Step6:When the mushroom is a little soft, add oyster sauce. Stir fry with salt evenly
Step7:Simple as it is, the taste is quite attractive
Cooking tips:1. This dish is nutritious and easy to operate. Don't fry mushrooms too raw. Add some boiled water if they are too dry. 2. Oyster sauce itself has a salty taste. Reduce the amount of salt. Oyster sauce also has a fresh taste. Monosodium glutamate does not need to be delicious.
