It's an oil-free, salt-free, white-burned mushroom vegetable core
By VicentaLakin
Today we share a white-burned mushroom oil, which is really a diet, oilless, saltless and rich in plant fibres. It's not bad, though. The oil cores are fresh, the mushrooms are smooth and smooth, and each one has its own advantages and characteristics. Especially the glare added a lot of paint, bright, smooth, and inspiration to this dish。
Recipe Recommendations
- rapeseed core 1 handful
- fresh mushrooms 5 pink
- cold water half a bowl
- corn starch 10 grams
- salt 0.5 grams
Steps for It's an oil-free, salt-free, white-burned mushroom vegetable core
1
The oils take green cores, wash them clean; the five large mushrooms, cut the hard part of the roots and wash them clean。
2
The mushrooms are slashed, the brown and white are beautiful, the fungus is hard, they are rich in fibres, and they cut thin pieces across。
3
The water is boiled, the oil cores are in the pot, and the tatters become hot, and no cold water is required。
4
Shroom blocks enter open water, and the water boils again for two minutes, and the asphalt is extracted from a fence。
5
The oily edges, the mushrooms in the middle, and a simple and thin dish with a little pallet can add to the paint。
6
And pour half a bowl of water in the pot and boil it with a little salt, and pour the fined corn starch into the pot and turn it into transparency and turn it off。
7
It's a thin, bright, colorless “glazed glass” that likes to be heavy, either with platinum oil or with raw, soy sauce and cooking, which is different。
8
White-burned mushroom oil cores, less oil, less salt, betterIt's an oil-free, salt-free, white-burned mushroom vegetable core Make Tips
One, oil cores can also use fresh oilseeds with half-section recoders, which are also beautiful. 2. Food of fresh colour can be adjusted as suggested in step 7。