Mushroom pickles
By RiverJerde
Foreigners asked me if I like to use a lot of oil when cooking, but I said no. This dish contains little oil, light and has the aroma of mushrooms. It's delicious!
Recipe Recommendations
- dried mushrooms of 8
- broccoli three or two
- garlic 3 petals
- salt appropriate amount
- vegetable oil a teaspoon of
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Mushroom pickles
1
The raw materials include dried mushrooms and bought from my hometown in Northeast China. Use 8 pieces; three pieces of broccoli. Remove the large roots of the broccoli and break them into small flowers.
2
Dry mushrooms with warm blisters. Wash the broccoli.
3
Cooking: Use a hot water pot and add a little vegetable oil and salt to boil broccoli. Don't cook it too well. Cook for 2 minutes.
4
After the broccoli is cooked, control the water.
5
By this time, the dried mushrooms have been soaked and washed clean. Boil mushrooms in salt water and add a drop of vegetable oil.
6
Pour the cooked mushroom soup into the broccoli plate, and soak broccoli in the mushroom soup.
7
Take a small bowl, add a little potato flour, add a little salt, rice vinegar, a little minced garlic, a little MSG, and a little less sesame oil. Thicken the sauce and pour into the top of the kimchi.Mushroom pickles Make Tips
Finely chop dried shiitake mushrooms to make a mushroom sauce. Add light soy sauce to the sauce; it tastes better when poured over cauliflower. If you like spicy food, you can drizzle chili oil.