Chinese Food
Mushroom with shredded bamboo shoots
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The taste of fish flavored shredded meat with home seasoning? Fish flavored shredded pork is a classic Sichuan dish. It's a famous dish. It's sour, sweet, salty and spicy at the tip of the tongue. You can get a big bowl of any kind of rice. Many people feel that they can't make it at home. If you want to eat, you have to go to a restaurant. Try it. In fact, it's OK at home. I don't have meat here. I don't have pickled peppers in the seasoning. Some are lettuce, apricot and abalone mushrooms. With some agaric, it can also make the taste of rice.
Cooking ingredients
Cooking Steps
Step1:Preparation - Peel and slice one lettuce; wash and slice the Pleurotus eryngii; don't waste the lettuce leaves. Select and cut the sections after washing; wash and tear the agaric hair; slice the peeled garlic.
Step2:Pixian Douban sauce, oil consumption, soy sauce, vinegar, white sugar (if it's xylitol, don't put it first) are ready. Add a little water and mix for standby.
Step3:Heat the oil in the wok to six minutes, then add the garlic slices. Stir the fragrance and add the mushroom. Because the mushroom is dry and easy to stick to the wok. Add a little water and stir until soft.
Step4:Then add lettuce, bamboo shoots and agaric. Pour in the prepared sauce and stir fry evenly. These are easy to cook. The bamboo shoots can be softened.
Step5:Corn starch is mixed with water to make sauce (I didn't wash it directly in the dressing bowl, so this color. Please ignore it).
Step6:Pour it into the pot and stir fry until thickened. Turn off the fire immediately. I have diabetes patients at home. So put xylitol before leaving the pot (xylitol is different from white sugar. Do not heat for a long time).
Step7:Let's get out of the pot and fill the plate. Let's have dinner.
Cooking tips:1 tablespoon is 15ml. Generally, the taste of these ingredients is enough. Unless the taste is very heavy, whether to add salt or spicy is decided according to the needs. There are skills in making delicious dishes.
