Braised mushroom with tempeh(tian bei shao mo gu )

Braised mushroom with tempeh

Introduction:

"Tianbei has the characteristic of absorbing taste. The mushroom juice penetrates into Tianbei deeply, making it juicy, soft and tender. Fungi are not only delicious, but also rich in amino acids, which was the most suitable food at that time. After a long time or deep fermentation, Tianbei may have a "mischievous" flavor. Some friends like it very much, and some friends may not like it. You can control the blanching water of Tianbei into the dishes

Production steps:

Step 1: slice Tianbei and Tricholoma, chop onion and ginger.

Step 2: blanch mushrooms and dried scallops.

Step 3: add the base oil in the pot, stir fry the mushrooms after fragrant the scallion and ginger, add soy sauce and cooking wine, and boil for 5 minutes.

Step 4: after 5 minutes, add sugar, salt, pepper and tempeh and continue to cook for about 2 minutes.

Step 5: add the starch, stir fry, point sesame oil can be out of the pot.

Materials required:

Tianbei: 50g

Mushroom: 70g

Scallion: 3G

Cooking wine: 10g

Soy sauce: 7g

Salt: 4G

Sugar: 5g

Pepper: 1g

Starch: 1 small bowl

Sesame oil: 2 drops

Note: fungus plants are very rich in nutritional value, containing more protein, carbohydrates, vitamins and so on, as well as trace elements and minerals, eat more can enhance human immunity.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Tian Bei Shao Mo Gu