Braised double winter in oil
Braised double winter in oil is to braise winter bamboo shoots and mushrooms. It is a rare and non-spicy dish in Hunan cuisine. Xiangxi is rich in fungi and bamboo shoots. When paired with these two materials, the taste is crisp, soft and waxy, with a delicious fragrance. It is a good healthy dish.
Recipe Recommendations
- winter bamboo shoots 250 grams
- salt appropriate amount
- oyster sauce appropriate amount
- chicken soup appropriate amount
- salty and fresh
- braised
- ten minutes
- ordinary
Steps for Braised double winter in oil
1
Soak mushrooms in water and soak winter bamboo shoots.
2
Add water to the pan and blanch the winter bamboo shoots in the pan.
3
Slice the blanched winter bamboo shoots into slices for later use.
4
Remove the oil pan, add the winter bamboo shoots and stir-fry.
5
Add mushrooms and stir well
6
Add the chicken soup and cook briefly for a few minutes.
7
Season with salt and oyster sauce before starting the pan, thicken with water starch, and then pour in clear oil to start the pan.
8
Delicious stewed double winter in oil.