Braised mushrooms in oyster sauce(yue cai hao you men shuang gu )

Braised mushrooms in oyster sauce

Introduction:

"There are three characteristics of Cantonese cuisine. One of the characteristics of Cantonese cuisine is that it has a wide range of materials, a variety of varieties, and a lot of confusion. Those who fly in the sky, those who climb on the ground, and those who swim in the water, almost all of them can attend the banquet. There is no need to mention the game of birds such as partridge, sparrow, leopard civet, civet, pangolin, and sea dog fish. The cat, dog, snake, rat, monkey, turtle, and even the grass insects that the unknown mistook for "leech" are also included in the cooking. Once cooked by the chef, they immediately become exotic and delicious dishes, which make the eaters praise and sigh "exotic and precious". The second characteristic of Cantonese cuisine is that it is fine in dosage, skillful in ingredients, beautiful in decoration, and innovative in imitation. The third characteristic of Cantonese cuisine is that it pays attention to quality and taste, and its taste is light. It strives for freshness in clearness and beauty in lightness. In summer and autumn, light is more important, and in winter and spring, rich is more important, pursuing color, fragrance, taste and style. The taste is clear, fresh, tender, crisp, smooth and fragrant, and the seasoning is sour, sweet, bitter, spicy and salty. Although it's a simple fungus, it's more delicious to eat with Cantonese food. Besides, fungus is more conducive to health. I like fungus dishes very much, and I also like the taste of oyster sauce. This oyster sauce stewed double mushroom is delicious, which is my favorite dish. Today I share it with my friends. I hope you can support and like it! Characteristics of braised mushroom in oyster sauce: easy to make, good-looking color, rich nutrition, delicious taste "

Production steps:

Step 1: stew mushrooms in oyster sauce.

Step 2: first slice the Pleurotus eryngii and remove the root of the crab mushroom, clean them, put them into the boiling water pot, blanch them, and then take them out for standby.

Step 3: cool the oil in a hot pan. When the frying pan is 60% hot, add the scallion, minced garlic and shredded ginger in turn.

Step 4: add the boiled and sliced Pleurotus eryngii and crab mushroom and stir fry.

Step 5: pour in oyster sauce and stir fry slightly. Then pour in the cooking wine and stir fry the soy sauce.

Step 6: add a little more water, stir, bring to a boil, and simmer for about 2 minutes.

Step 7: add a spoonful of red pepper, sugar, salt, a little water, starch stir fry evenly!

Step 8: stir fry evenly and you can put it on the plate!

Step 9: welcome to the green angel!

Materials required:

Pleurotus eryngii: 200g

Crab mushroom: 250g

Chives: right amount

Garlic cloves: 3

Ginger: right amount

Red pepper: 20g

Starch: a little

Oyster sauce: a seasoning spoon

Soy sauce: half seasoning spoon

Cooking wine: moderate

Salt: right amount

Sugar: right amount

Note: 1, fungi blanching water will immediately come out, can not blanch big. 2. Oyster sauce is salty, a little salt. 3. If I stir fry oyster sauce, it will smell better. I have less oil. Sometimes I don't fry oyster sauce.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yue Cai Hao You Men Shuang Gu