Braised water chestnuts with mushrooms
Overview
Recently, friends in the WeChat circle have been retweeting a WeChat message - God made human beings to be vegetarians. It lists the various benefits of vegetarianism, which is amazing. It's always good to eat more fruits and vegetables, but whether or not to eat vegetarian meals is a matter of opinion. In fact, I always feel that breakfast should be good, lunch should be full, and dinner should be small but refined. But in fact, it is really difficult to do this if there is no full-time cook or husband in the family. Most people tend to eat casually for breakfast and lunch, but eat more and eat well for dinner. When I go to work, my mother does the cooking for me. If I were the cook, I would also like dinner to be lighter, with more vegetarian dishes.
Tags
Ingredients
Steps
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Choose fresh water chestnuts that have had their shells removed.
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Use a knife to scrape off the light yellow inner membrane of the water chestnut.
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Rub with salt and rinse with clean water.
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Wash the mushrooms with clean water to remove dust, and then soak them in clean water for about half an hour.
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Cut the soaked mushrooms into shreds.
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Wash the green onions and cut them into sections.
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Heat oil, add shredded mushrooms, and fry over medium heat until fragrant.
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Add water chestnuts and stir-fry a few times.
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Add the mushroom water, bring to a boil, then turn to low heat and simmer for ten minutes.
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Simmer the water chestnuts until the horns are cooked, reduce the soup slightly, and add salt to taste.
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Add green onions and turn off heat.
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Plate and serve
