Braised vegetable heart with mushrooms in oyster sauce(hao you xiang gu ba cai xin )

Braised vegetable heart with mushrooms in oyster sauce

Introduction:

"Frying and frying, stewing and stewing, frying and stir frying, boiling and steaming are several common cooking techniques in Chinese food. In the process of practical operation, each technique needs to be subdivided into a lot of changing techniques, which need to be summarized, skilled and explored in practice. There are several kinds of "grilled vegetables", such as pan grilled, steamed grilled and so on. Today, I'll make a simple dish called "braised vegetable heart with oyster sauce and mushrooms". The method is simple and beautiful, which is more suitable for banquet guests to set the table as a vegetable dish. The practice is as follows; "

Production steps:

Step 1: prepare flavored water; boil the water in the pot and season with salt, monosodium glutamate and a little sugar.

Step 2: pour in the right amount of scallion oil.

Step 3: pour the rape heart into the flavored water and blanch it.

Step 4: blanch the vegetable heart and make it hot.

Step 5: pour the mushrooms into the water and cook for 3 minutes.

Step 6: make sauce of oyster sauce, put a little water in the pot, pour in proper amount of oyster sauce and mix well

Step 7: add a little fresh soy sauce into the pot.

Step 8: sprinkle in a little sugar.

Step 9: sprinkle a little pepper and mix well.

Step 10: Sprinkle with a little pepper and mix well.

Step 11: pour the blanched mushrooms into the pot and cook for a while, then thicken with starch.

Step 12: after the sauce is gelatinized, pour in a little scallion oil and remove.

Step 13: put the mushrooms in the middle of the cabbage.

Materials required:

Rape heart: 150g

Shuifa mushroom: 100g

Refined salt: 5g

Sugar: 3 G

MSG: 2G

Pepper: right amount

Oyster sauce: 20g

Fresh soy sauce: 10g

Starch: appropriate amount

Onion oil: right amount

Note: Vegetable characteristics; the color difference of food materials is clear, thick and crisp, and the taste is thick and light. Warm tips: 1. Dried Lentinula edodes is the best choice, dried mushroom nutrition will be better. 2. It doesn't need a pan to make this dish. High class restaurants usually use chicken soup or bone soup to make it, and families can use boiled water. 3. If the blanching process of cabbage is interrupted, it should be immediately fished out. If it is scalded, it is not good. On the one hand, the soft taste is not good, and on the other hand, the water-soluble vitamins will be lost. This full vegetarian dinner dish "braised vegetable heart with mushrooms in oyster sauce" is ready for your reference!

Production difficulty: simple

Technology: grilling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hao You Xiang Gu Ba Cai Xin