Cucumber, fungus and white mushroom(qing gua mu er bai yu gu )

Cucumber, fungus and white mushroom

Introduction:

"A Kwai dish can be completed within half an hour. It is suitable for frying and frying after work, nutritious and convenient."

Production steps:

Step 1: add a spoonful of salt to the boiling water and blanch the white mushroom. About four or five minutes. Then blanch the fungus in water. It's better to separate the blanching water, otherwise the color is not very good.

Step 2: cut the cucumber into half round pieces.

Step 3: Chop onion and garlic and set aside.

Step 4: put a little peanut oil in the pot, add 2 / 3 chopped onion and garlic, saute until fragrant, add beef slices and stir fry. Xier's knife work is very poor, so she often cuts a big bag of beef slices in the butcher's shop, carries them home and puts them in the refrigerator. It's very convenient to use some of them when cooking noodles.

Step 5: add a little bit of five spice powder to stir fry evenly after the meat turns color, and then add cucumber slices to continue to stir fry.

Step 6: stir fry the cucumber a little, add the boiled white mushroom and Auricularia auricula

Step 7: add oyster sauce and apple vinegar to the rest of the chopped onion and garlic, and cook in the pan. Apple vinegar will have a little sweetness. If you don't have it at home, you can use rice vinegar with a little sugar.

The eighth step: finally, add a teaspoon of soy sauce to the water powder.

Step 9: stir fry evenly and put on the plate.

Materials required:

Cucumber: 200g

White jade mushroom: 120g

Auricularia auricula: 150g

Beef slices: 30g

Peanut oil: 5g

Scallion: right amount

Minced garlic: right amount

Oyster sauce: 2 teaspoons

Apple vinegar: 1 teaspoon

Raw soy sauce: 1 teaspoon

Starch: appropriate amount

Five spice powder: appropriate amount

Note: like vegetable small partner can change the beef slice into 10 pepper, the taste is also very good.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qing Gua Mu Er Bai Yu Gu