Mushroom pickles(xiang gu pao cai )

Mushroom pickles

Introduction:

"Foreigners say if I like to put a lot of oil in my cooking, I say no. There is little oil in this dish. It's light and fragrant with mushrooms. It's delicious

Production steps:

Step 1: the raw materials are dried mushrooms, bought from the Northeast home. Remove the big root of broccoli and break it into small flowers.

Step 2: soak dried mushrooms in warm water. Wash the broccoli.

Step 3: Cook: cook broccoli in a hot water pan with a little vegetable oil and salt. Cook for 2 minutes.

Step 4: after the broccoli is cooked, control the water.

Step 5: at this time, the dried mushrooms have been soaked and washed. Boil mushrooms in salt water and add a drop of vegetable oil.

Step 6: pour the cooked mushroom soup into broccoli plate and soak broccoli with mushroom soup.

Step 7: take a small bowl, put a little potato powder, add a little salt, rice vinegar, garlic, monosodium glutamate and sesame oil. Thicken and pour into the top of the pickle.

Materials required:

Dried mushrooms: 8

Broccoli: three Liang

Potato flour: a little

Garlic: 3 cloves

Salt: right amount

Vegetable oil: 1 teaspoon

Note: cut dried mushrooms into small pieces to make stewed mushrooms. It tastes better to add soy sauce and pour it on cauliflower. If you like pepper, you can pour pepper oil.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Gu Pao Cai