Mushroom and Rapeseed
Overview
Green and red, isn't it very attractive?
Tags
Ingredients
Steps
-
Clean the small rapeseed you bought, and clean the shiitake mushrooms after cutting them. (Try to pick some of the same size for small rapeseeds, and the same for mushrooms. The small rapeseed I bought today is a bit too big. There is no way, there are no small ones. I suggest you buy slightly smaller ones, which are more delicious.)
-
Boil a pot of water.
-
Put the rapeseed in and blanch until cooked. . Remove and set aside.
-
Add the water used to blanch the rapeseed and blanch the mushrooms until cooked, take them out and set aside. (Don’t over-blanch the mushrooms, otherwise they will lose their shape. I went to cut the side dishes today, but they were a bit over-blanched and the shape will not look good.)
-
Side dishes to be used.
-
We cut them all and cut the millet pepper into pepper rings. Cut the green onions into minced pieces, smash the garlic cloves into minced garlic, and prepare a bowl of water starch. Chop the scallions into small pieces and sprinkle them on top of the vegetables.
-
Heat the oil in the pan until it is 50% hot.
-
Add minced green onions, minced garlic, and millet pepper and sauté slowly until fragrant.
-
Then add some oyster sauce. .
-
Pour in the prepared simmering water until it becomes a thick sauce and it's ready. Turn off the heat and add appropriate salt and fresh vegetables while the heat is still there.
-
Pour the cooked sauce evenly with a spoon on top of the mushrooms and rapeseed on the plate, and sprinkle with chopped green onion. . . Finished product picture. .
-
A picture of the finished product is attached. . .
