mushroom gluten oil
This dish is the name of Shanghai's local cuisine. This dish is simple and delicious, salty and sweet. The mushrooms are thick and soft, and the oil gluten is strong and smooth, making them very delicious.
Recipe Recommendations
- fresh mushrooms the nine
- oil gluten nine
- small green vegetables appropriate amount
- sugar half a tablespoon
- soy sauce a tablespoon
- soy sauce a tablespoon
- oyster sauce a tablespoon
- broth half a bowl
- sesame oil a teaspoon
- salty and fresh
- burn
- ten minutes
- simple
Steps for mushroom gluten oil
1
For the raw material map, it is recommended to use fresh mushrooms with unique taste
2
The cabbage is blanched and placed on a plate. I don't have enough cabbage at home.
3
Wash the mushrooms, everything is in two
4
You can cut the oil gluten or not, but I cut it and found that it became too snacks and was not satisfying.
5
A little oil, 70% heat, over medium heat, add the ginger paste and mushrooms, stir-fry until the mushrooms are evenly dipped in the oil, add sugar, soy sauce, oyster sauce, and stir well
6
Add the stock, add the oil gluten, bring to a boil over high heat, and turn to low heat until the color is rich
7
Collect the juice over high heat, take out the pan and add sesame oil
8
It's beautiful and delicious, so it can entertain guests!
9
An old lady with teeth missing a few cabbage trees and fragrantmushroom gluten oil Make Tips
If you don't like it sweet, put in less sugar, but note that this may compromise the flavor. Shiitake mushrooms and fried gluten do not absorb salt, so adding salt is not recommended unless you have a heavy palate. Taste it and season according to your preference.