Stewed rapeseed with sea rice and mushroom
By RaoulHackett
Ingredients: soy sauce,chicken essence,salt,water starch,vegetable oil,white sugar,ginger,onion,vinegar,oyster sauce,garlic slices,fresh mushrooms
Recipe Recommendations
- fresh mushrooms two or two
- vegetable oil appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- water starch appropriate amount
- garlic slices appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- oyster sauce appropriate amount
- ginger appropriate amount
- salty and fresh
- grilled
- half an hour
- ordinary
Steps for Stewed rapeseed with sea rice and mushroom
1
The water produces two taels of sea rice.
2
Two liang of fresh mushrooms and eight rapeseed hearts.
3
Set aside with chopped green onion and ginger, garlic slices, and water starch.
4
Rape heart everything is too cold.
5
The mushroom mud water is too cold.
6
Serve all four mushrooms and rapeseed hearts together on a plate for later use.
7
Put the oil in the pan and heat it 40% to 50%, add the chopped green onions, ginger, and garlic slices and stir fry until fragrant.
8
Add the sea rice and stir-fry.
9
Add mushrooms and rapeseed hearts and stir-fry.
10
Add appropriate amount of soy sauce, vinegar, salt, sugar, and chicken essence and stir well.
11
Add water starch to thicken, sprinkle with oyster sauce, remove and serve on a plate.Stewed rapeseed with sea rice and mushroom Make Tips
Mushrooms and rapeseed enter the liver meridian, and spring is the season to nourish the liver. Eating more of this dish is good for your health.