Chun-chul
By VicentaLakin
After spring, it's spring season at the beginning of the year! Springs tastes fresh, high proteins, low fats, low starch, coarse cellulose foods, as well as good foods for gills, fresh springs for cooling, fried or stew. Today we'll pick up the food we have at home, and we'll match it with a nice piece of veggie
Recipe Recommendations
- spring bamboo shoots three
- gluten appropriate amount
- black fungus appropriate amount
- dried mushrooms appropriate amount
- salt appropriate amount
- broth a small bowl
- chicken essence a little
- sesame oil appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Chun-chul
1
1. Early bubbles of black molluscs and dry mushrooms
2
1. Early bubbles of black molluscs and dry mushrooms
3
2. The spring husks are stripped off and cut half of the ground in thin slices (I cut down the tip of my head and used for soup)
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2 - Spring husks
5
Three, hot pots with oil and a little fried
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4. Add black wood, mushrooms and torn face bands, and turn them together
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Half
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5 and then join the Quatana in Kotang
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4. Add black wood, mushrooms and torn face bands, and turn them together
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6. Add sesame oil, chickens and onions when the soup is almost dried up, so that the plate can be plated。
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4. Add black wood, mushrooms and torn face bands, and turn them together
12
4. Add black wood, mushrooms and torn face bands, and turn them together
13
4. Add black wood, mushrooms and torn face bands, and turn them together
14
5 and then join the Quatana in Kotang
15
5 and then join the Quatana in Kotang
16
6. Add sesame oil, chickens and onions when the soup is almost dried up, so that the plate can be plated。
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6. Add sesame oil, chickens and onions when the soup is almost dried up, so that the plate can be plated。Chun-chul Make Tips
1. Soak dried wood ear mushrooms and dried shiitake mushrooms in advance;
2. Peel the spring bamboo shoots, cut them in half, and slice them diagonally into thin slices (I cut off the tender tips to use for soup);
3. Heat the pan with oil, add the bamboo shoots, and stir-fry for a while;
4. Add the wood ear mushrooms, shiitake mushrooms, and torn gluten, and stir-fry together;
5. Then add broth, cover, and simmer until cooked;
6. When the sauce is almost dry, add sesame oil, chicken essence, and scallions, stir-fry, and serve.
Tips: 1. When cutting bamboo shoots, cut diagonally against the grain to break the tough fibers, making the shoots tender;
2. The tender tips cut off can be used to make "Yan Du Xian" (braised pork with fresh bamboo shoots and bamboo fiddleheads), which is very delicious; using the bamboo shoot in two ways. For the detailed recipe for "Yan Du Xian", please click here: http://home.meishichina.com/space-1402311-do-blog-id-406328.html
3. For spring bamboo shoots, you can stir-fry them directly with a bit more oil without blanching first. However, if using winter bamboo shoots, blanching is necessary to remove the astringent taste;
4. Tear the gluten into small pieces before adding it so it can absorb the sauce and taste better.