Braised Dictyophora with Hydrangea

Stewed bamboo fungus with Hydrangea ball

Raw materials for stewing Dictyophora indusiana with Hydrangea ball

Main ingredients: Dictyophora Dictyophora 300g, scallops 100g

Ingredients: 250g cucumber, 100g tomato, 50g Lentinus edodes, 5 green vegetable hearts and 50g chicken grits

Seasoning salt 3 G, soup 400 g, cooking wine 10 g, soybean powder 5 g, pepper 1 g, ginger 5 g, onion 10 g, green pepper 10 g, red pepper 10 g, refined oil 50 G

The processing steps are as follows:

1. Soak the dried Dictyophora in cool water, wash it with warm water, and cut into long bone slices. Add soup, salt, a small amount of ginger, onion and cooking wine into the basin, steam them to taste, and take them out for use.

2. Wash scallops, add soup to steaming, take out and drain, shred green and red pepper, carve cucumber into chrysanthemum seat, slice tomato, wash vegetable heart and set aside.

3. Make grits from chicken breast, add dried fritillary, make into a ball, then stick a little green and red pepper, steam for 3 minutes, take it out and put it on the chrysanthemum seat carved from cucumber.

4. Put a little refined oil on the pot, stir fry the ginger and scallion, add the broth and cook for 2 minutes, remove the ginger and scallion, add salt and cooking wine, add Dictyophora, tomato, mushroom and cabbage, heat them to taste, thicken them, put them in the pot and put them on the plate, then surround them with Hydrangea balls.

Elegant color, Dictyophora mellow, with scallop Hydrangea, unique shape

Longitude: 104.06573486

Latitude: 30.65946198