Cantonese cuisine: oyster, orchid, Coprinus comatus(yue cai hao huang lan hua ji tui gu )

Cantonese cuisine: oyster, orchid, Coprinus comatus

Introduction:

"Very light orchid Coprinus comatus, it clearly reflects the characteristics of Cantonese cuisine, fresh, smooth, tender... Very nutritious, more healthy!"

Production steps:

Step 1: pick small broccoli flowers and wash them with light salt water.

Step 2: wash the scallion and set aside the ginger and garlic.

Step 3: wash Coprinus comatus.

Step 4: cut the coprinus comatus into two parts.

Step 5: mince ginger and garlic, cut onion and flowers.

Step 6: put cooking wine into the pot, put Coprinus comatus into the pot in cold water, boil the water, boil for about three minutes, remove and filter the water.

Step 7: put a little salt into the water in the pot, blanch the broccoli and take it out.

Step 8: mix oyster oil, water, starch and chicken powder to make sauce.

Step 9: put oil in the pan and saute ginger and garlic.

Step 10: pour in the flavored juice.

Step 11: pour in blanched mushrooms and broccoli.

Step 12: add a little salt and stir well. Add the juice to the plate.

Materials required:

Broccoli: 100g

Coprinus comatus: 150g

Starch: appropriate amount

Chicken powder: right amount

Oyster sauce: 1 teaspoon

Raw soy sauce: 1 teaspoon

Cooking wine: moderate

Salt: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Note: Coprinus comatus is a big mushroom, oblique cutting can make it taste better.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Yue Cai Hao Huang Lan Hua Ji Tui Gu