Chinese Food
Mushroom and vegetables with cream and sweet potato puree
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This is a test of our own cuisine. From the very beginning, we choose, match, mature and set dishes. Everything starts from scratch. And it should be finished in 20 minutes. It can be said to be a difficult task. For me now. As a front dish, I chose the whole vegetable combination. Mustard and black vinegar bring different tastes of acid. Cream purple sweet potato mud is slightly sweet. With the fresh mushroom flavor, it's a good front dish
Cooking ingredients
Cooking Steps
Step1:Steamed sweet potato for 15 minute
Step2:When the mushroom is opened, it will be cooked together with the straw mushroo
Step3:Sliced mushrooms. Chopped garlic. Heat a pot and put in olive oil. Add garlic and stir fry. Put in mushroom slices and stir fry until fragran
Step4:Take out the straw mushroom and slice i
Step5:Spread the straw mushroom slices on the baking tray. Half teaspoon salt and half teaspoon black peppe
Step6:Put the straw mushroom under the oven and dry it for colorin
Step7:Blanch the honey bean. Remove the tendons and collateral
Step8:Take out the purple potato and put it into the bowl. Add the remaining salt and black pepper. Light cream. Then use the cooking machine to break it and beat it evenly. It doesn't need to be too delicate. Take a spoon and round the plat
Step9:Serve on a plate. Squeeze in mustard and vinegar
Cooking tips:Each kind of fungus can be eaten separately with purple sweet potato sauce. Feel the taste of different fungus brought by different cooking methods. At the same time, it has sour taste buds of mustard and black vinegar. It's almost perfect with honey beans. Yellow mustard and black vinegar should not be given too much, so as not to let the too strong sour taste destroy the balance of the whole dish taste.
