Mushroom in oyster sauce(hao you cao gu )

Mushroom in oyster sauce

Introduction:

"Volvariella volvacea is a kind of fungus that we often eat in our family. Compared with other fungi, it tastes more delicious. It can be fried, fried, stewed, roasted, brewed and steamed. It can also be used as soup or as ingredients for various meat dishes. Most of our family is used for soup, today we use this oyster sauce to fry lightly, super simple quick food, and it tastes good. It's very good to feast Kwai dishes.

Production steps:

Step 1: 1. Remove the soil from the bottom of straw mushroom, rub it with clean water and wash it;

Step 2: 1. Remove the soil from the bottom of straw mushroom, rub it with clean water and wash it;

Step 3: 2. Cut Volvariella volvacea in half for standby;

Step 4: 3, hot pot into the oil, put straw mushroom fire quickly fry until cooked.

Step 5: 4. Add 1.5 tbsp oyster sauce and stir well, then put it on a plate.

Materials required:

Straw mushroom: 200g

Green and red pepper: a little decoration

Lee Kam Kee oyster sauce: 1.5 tbsp

Note: wash the straw mushroom with water and cut off the mud at the root. Don't soak it for a long time, or you will absorb a lot of water. How long will the water turn into straw mushroom soup

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hao You Cao Gu