White Jade Stewed Mushrooms
Overview
This dish is mainly based on white jade mushrooms, supplemented by other edible fungi, and even added bamboo fungus and quail eggs. The ingredients are diverse and the taste is rich. After one bite, the sauce is rich in flavor and the aftertaste is endless. Especially the mushrooms are tender and juicy when chewed, and are so soft and delicious that they taste better than meat. It can be said to be a nutritious and nutritious dish. Come and make a delicacy for your family that is full of color, aroma, taste and nutrition.
Tags
Ingredients
Steps
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Prepare materials.
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Soak the bamboo fungus in cold water.
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Marinate the shrimps with cooking wine, pepper and salt.
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Clean the winter bamboo shoots and shiitake mushrooms and slice them separately.
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Pull the white jade mushroom into small florets.
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Slice ginger and set aside.
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Add water to the pot and add ginger slices.
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Blanch mushrooms and winter bamboo shoots in cold water.
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Then add fungus and white jade mushroom, blanch, remove from boiling water and set aside.
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Cut the soaked bamboo fungus into sections.
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Blanch in another pot, remove and set aside.
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Add a few drops of oil and salt to the pot again and blanch the vegetables. Add water, ginger and cooking wine and blanch the marinated shrimps.
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Arrange the blanched vegetables and shrimps on a plate.
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Add oil to the pot and stir-fry the onion and ginger over low heat.
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Add the blanched ingredients, cook with cooking wine, add salt, sugar, oyster sauce, and light soy sauce and cook. Finally, add the starch to cook the sauce and add a few drops of sesame oil before serving it out of the pot.
