Stewed bamboo shoots with mushrooms
Ingredients: salt,pepper,spring bamboo shoots,mushrooms,soy sauce,green onion,ginger,sugar,oyster sauce,red pepper
Recipe Recommendations
- spring bamboo shoots 1 piece
- mushrooms of 10
- red pepper Less than half a root
- pepper Less than half a root
- green onion appropriate amount
- ginger appropriate amount
- salt appropriate amount
- soy sauce One and a half spoonfuls
- oyster sauce a spoonful
- sugar half a spoonful
- salty and fresh
- fried
- ten minutes
- simple
Steps for Stewed bamboo shoots with mushrooms
1
Stewed mushroom and spring bamboo shoots ingredients.
2
Cut the washed colored peppers and pepper into pieces, and cut the ginger and onions for later use.
3
Wash the mushrooms and use a cross knife on the top, and cut the spring bamboo shoots into slices.
4
Then add a little sesame oil to the water, blanch the mushrooms and spring bamboo shoots in water and control them to dry for later use.
5
Heat a wok to cool the oil, heat the oil, add the onions and ginger and stir until fragrant.
6
Then add the mushrooms and stir fry.
7
Stir fry mushrooms until fragrant and add spring bamboo shoots slices.
8
After frying the spring bamboo shoots, add soy sauce and oyster sauce, stir fry, add a little hot water and simmer for 1-2 minutes.
9
When the water dries, add the side dishes and stir fry well, then add salt, sugar and monosodium glutamate, add a little vinegar, stir well, and collect the juice.Stewed bamboo shoots with mushrooms Make Tips
1. Put mushrooms and spring bamboo shoots in water and blanch them slightly. The taste will be better. 2. Put a little sesame oil when blanching the water, and it should be faster, so that too much nutrition will not be lost. 3. You can order it with a la carte, or you can taste it just as delicious as spring bamboo shoots and mushrooms without putting anything in. 4. You don't need to blanch the water over the oil, but I feel that blanch the water will have less oil and make it healthier. See your preferences!