Chinese Food
Liuyang cuisine of Weishan commune - braised mushrooms in tea oil
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The fragrance of Yeshan tea oil is not suitable for the warmth of many Hunan dishes. Just like camellia, it is more suitable for the elegant and original taste. This dish is simmered and boiled slowly. The fragrance of Yeshan tea oil and the flavor of mushrooms are gradually permeated into each other. Never be in a hurry. When you eat the smooth and delicate fragrance in your mouth, you can understand that the slow fire waiting is completely worth it.
Cooking ingredients
Cooking Steps
Step1:Wash the Pleurotus eryngii and cut it into sections. Cut it into pieces with a knife. Cut it into long strips vertically. Wash the tea tree mushroom and remove its roots. Tear it in half with your hands. Wash the mushroom and slice it. Wash the white jade mushroom and crab leg mushroom for standby.
Step2:Put Ye Shan tea oil in the pot. Heat 70% of the paper.
Step3:Put in all the mushrooms. Stir fry for 3 minutes.
Step4:Add the water that can be eaten without cooking ingredients. Turn it to a small heat after the big fire. Slowly simmer until the water is dry.
Step5:Season with scallion and salt and serve.
Cooking tips:It's better to practice cooking more. There are skills in making delicious dishes.
