Onion with mushrooms

1

Clean up fresh mushrooms and carrots. Carrots cut into thin triangles. Snippets

2

The onions are washed and cut to the onions

3

Once the water is boiled, two little spoons of salt are poured into the mushrooms and the water is boiled again, and then a minute later the carrots are added to the tablets for a minute, and then they're dry

4

Frozen mushrooms squeezing water with their hands and tearing each mushroom into four pieces

5

Put carrots and torn mushrooms in a bowl with a spoonful of salt, a spoonful of sugar, a spoonful of chicken and a spoonful of perfume. even

6

Put the onions in a small bowl, heat them up and burn three spoons of salad oil into smoke, and immediately pour them into the onion; forget to take pictures

7

The onion oil in step 6 is poured into step 5, so that the plate can be plated。

1. When blanching, add salt to the water to infuse the shiitake mushrooms and carrots with a bit of flavor beforehand. Since neither of these ingredients absorbs much flavor, adding the seasoning in advance will yield better results than adding it all at once during the final mix. 2. Blanch the shiitake mushrooms whole; they are ready when the interior turns translucent. Tear them apart by hand after blanching to better preserve their nutrients. If you cut them with a knife, the cut surface is too smooth, making it harder for them to absorb flavor and resulting in more nutrient loss. 3. The amount of sugar in the seasoning is minimal, added only to enhance the umami flavor. Of course, you can leave it out if you don't like it, as it won't have much impact.