Stewed mushrooms with jade seeds
By JuanitaAdams
This was secretly taught in the Gourmet Certification Space. It's just learning it and selling it now.
Recipe Recommendations
- Yuzi tofu appropriate amount
- garlic sprouts appropriate amount
- carrots appropriate amount
- oyster sauce appropriate amount
- water starch appropriate amount
- edible oil appropriate amount
- chicken essence appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Stewed mushrooms with jade seeds
1
Prepare all materials.
2
Wash the garlic sprouts and cut them into oblique sections.
3
Wash and dice white mushrooms.
4
Wash the carrots, peel the skin and shred them, and cut the jade bean curd into small pieces.
5
Heat the oil in a hot pot, add in the garlic and stir-fry until fragrant.
6
Put white mushrooms in the pan and stir fry until medium done.
7
Put the jade tofu into the pan and gently push it with a wooden shovel.
8
Pour in a small amount of water and stir in oyster sauce.
9
Add a little chicken essence, and because oyster sauce is added, you basically don't need to add salt.
10
Put the shredded radish into the pan, push it a few times, use water starch to thicken, boil it, shovel it into a plate.