Oyster royal orchid and coprinus mushroom
By PeggieParker
The very light orchid coprinus mushroom clearly reflects the characteristics of Cantonese cuisine. It is fresh, smooth and tender... Very nutritious and healthier!
Recipe Recommendations
- broccoli 100g
- Coprinus comatus 150g
- water starch appropriate amount
- chicken powder appropriate amount
- oyster sauce 1 scoop
- soy sauce 1 scoop
- cooking wine appropriate amount
- salt appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
Steps for Oyster royal orchid and coprinus mushroom
1
Pick small broccoli flowers and soak them in light salt water.
2
Wash the green onions and use ginger and garlic to spare.
3
Wash coprinus mushrooms.
4
Cut the coprinus comatus into two sections.
5
Minced ginger and garlic, cut flowers with green onions.
6
Put water in the pan and add cooking wine, put coprinus comatus into the pan with cold water, boil for about three minutes, remove and strain the water for later use.
7
Add a little salt to the water in the pot and blanch the broccoli raw and remove it for later use.
8
Mix well with soy sauce oyster sauce, water starch and chicken powder to form a sauce.
9
Put oil in the pan and saute the ginger and garlic until fragrant.
10
Pour in the mixed sauce.
11
Pour in blanched mushrooms and broccoli.
12
Stir in a little salt and stir well, collect the juice over high heat and serve.Oyster royal orchid and coprinus mushroom Make Tips
The coprinus mushrooms are large and cut obliquely to make the mushrooms taste better.