Stewed mushrooms with jade seeds
By LennaStokes
Tender and smooth jade seeds, delicious mushrooms. An extremely perfect partner, especially suitable for both the elderly and children.
Recipe Recommendations
- Yuzi tofu 2 pieces
- Tricholoma 150 grams
- red pepper half a
- green garlic 1 piece
- water starch a little
- salt 1/2 teaspoon
- oyster sauce a little
- chicken essence a little
- salty and fresh
- braised
- ten minutes
- ordinary
Steps for Stewed mushrooms with jade seeds
1
Raw material map: Yuzi tofu, mushroom, red pepper, green garlic.
2
Remove the outer shell of Yuzi tofu and cut it into small pieces.
3
Wash the mushrooms and cut them in half.
4
Cut the red pepper into small pieces, and cut the green garlic into slices.
5
Heat the oil in the pan, add the garlic white and stir-fry until fragrant.
6
Pour in the cut mushrooms and stir fry a few times, add 1/2 teaspoon of salt, and gently stir fry until 5 ripe.
7
Then pour in the cut jade tofu.
8
Add the red pepper slices, gently push and stir fry for a while with the back of a spatula, then add a little oyster sauce.
9
Add a little stock, cover and cook for about 1 minute.
10
Open the lid and there will be a little soup. Use a little water starch to thicken the sauce, then add the green garlic, add a few chicken essence to serve the pot.Stewed mushrooms with jade seeds Make Tips
Poetic heart phrase: 1: After adding Yuzi tofu, gently push and stir fry with the back of a spatula to prevent the Yuzi tofu from breaking. 2: When covering the lid and cooking, just add a little bit of stock (if there is no one, use clear water) and draw the soup, because the mushrooms themselves will water out. 3: Finally, use a little water starch to hook up the thin sauce to make the taste more tender and smooth.