Stewed mushrooms with strong fragrance(xiang wei nong hou de lu xiang gu )

Stewed mushrooms with strong fragrance

Introduction:

"Stewed mushroom is a special dish in Jiangsu cuisine. This dish is characterized by fresh taste and strong fragrance. It's a simple and delicious home food. Mushroom is delicious, fragrant and nutritious. It is known as "Queen of plants". Lentinus edodes not only has the unique flavor of fragrance, but also contains rich ingredients beneficial to human body. Regular consumption can reduce blood cholesterol, prevent atherosclerosis, and is effective in the prevention and treatment of cerebral hemorrhage, heart disease, obesity and diabetes

Production steps:

Step 1: soak mushrooms in warm water in advance.

Step 2: cut off the roots one by one, wash with clean water and drain the water.

Step 3: slice carrot and shred ginger.

Step 4: put oil in the pan, saute star anise and shredded ginger.

Step 5: add mushrooms and stir fry.

Step 6: add soy sauce, sugar and salt, stir fry well.

Step 7: add appropriate amount of water to soak the mushrooms, cover and bring to a boil, and then simmer for 30 minutes.

Step 8: add the carrot slices and cook until the mushrooms are loosened. Absorb enough gravy and add monosodium glutamate when the soup is less.

Step 9: heat the marinade over high heat, take out star anise and shredded ginger, drizzle with sesame oil, cool and put on a plate.

Materials required:

Mushroom: 50g

Carrot: 20g

Vegetable oil: 20g

Star anise: 1

Soy sauce: 5g

Sugar: 10g

Refined salt: 1g

MSG: 1g

Sesame oil: 5g

Ginger: 2G

Note: add the water to make the mushroom taste more fragrant, and the water to soak the mushroom should remove the sediment.

Production difficulty: simple

Process: brine

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Xiang Wei Nong Hou De Lu Xiang Gu