It's another fast-handed dish, which is more suitable for my current pace of life. There have been a lot more things going on at work recently, and I don't have much time to simmer it slowly. Nutritional, simple and delicious dishes are the first choice for my family's dining table. I give them to you who are also busy. O(④_④)O
Agaricus bisporus (commonly known as round mushroom and foreign mushroom) is a grass-rotting fungus and a low-temperature mushroom. Agaricus bisporus has high nutritional value and medicinal value. The protein content of fresh mushrooms is 35-38%, and the nutritional value is 4-12 times that of vegetables and fruits. It enjoys the reputation of "health food" and "king of vegetables".
Stewed rapeseed with mushroom bisporus in soup
Recipe Recommendations
- rape 300 grams
- Agaricus bisporus 10 flowers
- shangtang a box of
- qingshui 4 tablespoons
- garlic 6-merous
- salt a little
- starch a big spoonful
- oyster sauce 1 tablespoon
- salty and fresh
- grilled
- ten minutes
- simple
Steps for Stewed rapeseed with mushroom bisporus in soup
1
300 grams of rapeseed; 10 Agaricus bisporus; 6 cloves of garlic (about half a head); serve a box of soup; a little salt; sauce: 1 tablespoon of starch; 4 tablespoons of water; 1 tablespoon of oyster sauce.
2
The rapeseed is broken apart in pieces; the Agaricus bisporus has four petals; the soup is slightly thawed.
3
Add a little water to the pan to melt the soup and bring to a boil.
4
Put in rapeseed and boil it.
5
Remove and place on the plate.
6
Heat the oil and saute the minced garlic until fragrant.
7
Remove half of the minced garlic; blend in the sauce.
8
Add Agaricus bisporus and a little boiled rapeseed soup into the pan, stir-fry until soft and done.
9
Pour in the sauce, thicken over high heat, and season with salt.
10
Place on a plate, sprinkle with the other half of the minced garlic and serve.Stewed rapeseed with mushroom bisporus in soup Make Tips
Deeply Affectionate "Pepper" Tips
1. Both oyster sauce and stock are salty, so add salt to taste.
2. I store my stock in small freezer boxes, which is very convenient.
3. Since we don't eat raw garlic, the minced garlic sprinkled after turning off the heat was also pre-sautéed. If you can eat raw garlic, using fresh minced garlic tastes better.