Hello everyone, I am Lu, here is the Chinese fashion food section. Today, I will share with you a Chinese home-cooked dish: Scallions And White Jade Mushroom.
The white jade mushroom is crystal clear and fine, the texture is delicate, the mushroom body is crisp, fresh and smooth, sweet and delicious; it is a superior mountain treasure that is favored by domestic and foreign markets, and is the "golden jade leaf" in edible fungi. Baiyu mushroom has the effects of analgesia, sedation, cough and phlegm, detoxification and blood pressure reduction; please refer to the production method.
Ingredients that need to be prepared:
1: white jade mushroom (400 g); 2: shallot (30 g); 3: steamed fish oyster sauce (25 g); 4: vegetable oil (10-15 g).
Step:
1: Wash the white jade mushrooms and the shallot, then chop the shallot with a knife and wait for use;
2: Put the water in the pot and boil, then add the white jade mushrooms for 1-2 minutes, then remove the drained water and put it into the dish;
3: Pour the steamed fish oyster sauce and scallions evenly over the white jade mushroom;
4: Pour the vegetable oil into the pot and heat it to 60% heat, then pour it evenly over the white jade mushroom;
5: The effect after completion;
Matters needing attention:
1: Do not cook the white jade mushroom for too long, it will lose a lot of nutrition; 2: The cooked white jade mushroom must be drained and placed in the dish; 3: When the hot oil is poured on the surface of the white jade mushroom be sure to pay attention to safety.
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