Stewed asparagus with mushrooms
By VicentaLakin
Recipe Recommendations
- Tricholoma appropriate amount
- asparagus appropriate amount
- color pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Stewed asparagus with mushrooms
1
Wash the ingredients, chop the onions and ginger, cut the mushrooms into four sections, and cut the colored peppers into diagonal pieces. The mushrooms should be cut into large pieces. If they are small, cut in half and the pieces are large, so that you can feel like eating meat when chewing them.
2
Use a peeler to scrape off the old skin at the bottom of fresh asparagus and cut off the older part of the root. Cut the collected asparagus obliquely.
3
Heat the pan and pour in the olive oil. Heat the pan to cool the oil.
4
Saute chopped chives and ginger.
5
Change to medium heat, add asparagus first, and stir well. Mushrooms absorb oil very well. If you put them first, the bottom of the pot will dry.
6
Stir fry for a while and add the mushrooms, slowly stir-fry until the mushrooms zoom and turn yellow. This is the key to the taste of the meat. Do not add water, the mushrooms themselves will produce a small amount of water.
7
Wait until the asparagus is soft and the mushroom skin is browned, sprinkle with chicken essence and salt.
8
Put in the chopped colored peppers before taking out of the pan and do not heat them for too long to ensure that the nutrients of the vegetables are not lost.
9
Very healthy fresh stir-fried rice, close your eyes and chew mushrooms, with the pleasure of eating meat in large gulps, but no sense of guilt about gaining weight.