Stewed mushroom and yam
By VicentaLakin
Recipe Recommendations
- yam 200g
- mushrooms 100g
- Tricholoma 100g
- Pleurotus 80g
- Coprinus comatus 80g
- Pleurotus eryngii 80g
- onion 80g
- sweet Pea 80g
- Jiang 15g
- edible oil 20ml
- cooking wine 10ml
- Strong soup treasure mushroom soup 1 box
- white vinegar appropriate amount
- white sugar 8g
- salty and fresh
- pot
- half an hour
- ordinary
Steps for Stewed mushroom and yam
1
Prepare materials.
2
Prepare ingredients.
3
Cut the fungi into evenly divided pieces and blanch them in boiling water. Add appropriate amount of salt to remove bacteria for about 2 to 3 minutes.
4
After fishing out, rinse off the attached foam with cold water, drain for later use.
5
Peel the yam, cut into hob pieces, and soak it in water with white vinegar to prevent oxidation and blackening.
6
Cut onions and ginger slices, and soak sweet peas in water (I use frozen ones)
7
Heat the pan, pour in the oil, add onions and ginger slices, and saute until fragrant.
8
Pour in the drained mushrooms and stir fry well.
9
Quickly drain the yams, transfer them into the pan and stir fry with the mushrooms.
10
Add cooking wine to remove the earthy smell, and add half a teaspoon of white sugar to freshen up.
11
Add hot water instead of cold water.
12
Start another stove and heat up the sand pot. (Don't dry it for too long)
13
Pour the soup and vegetables into a hot sand pot, add the thick soup treasure, and after the fire has boiled, turn to low heat to simmer until flavor.
14
Add the peas before turning off the heat and taste the salty taste. I think the soup is salty enough, so there is basically no need to add salt.
15
You can add some black pepper powder when you take out of the pan, or you can drop a few drops of sesame oil according to your taste.Stewed mushroom and yam Make Tips
1. Yams can easily cause skin allergies when peeled, so disposable gloves can be worn.
2. When the yam is cut, it should be quickly put into water and add some white vinegar to prevent it from turning black.
3. Hot water should be used to add soup to hot dishes, and cold water will make the mushrooms tight and difficult to taste.
2. When the yam is cut, it should be quickly put into water and add some white vinegar to prevent it from turning black.
3. Hot water should be used to add soup to hot dishes, and cold water will make the mushrooms tight and difficult to taste.