Stewed Hericium erinaceus with Yulan slices

Stewed Hericium erinaceus with yulanpian

Raw materials for making yulanpian stewed with Hericium erinaceus

Shuifa yulanpian 150g; Hericium erinaceus 250g; ginger 1 small piece; chives 2

Ingredients for stewing Hericium erinaceus with yulanpian

25g edible oil; 2 tsp soup (6g); 1 tsp refined salt (3G); 1 / 2 tsp monosodium glutamate (1.5g)

Processing steps of Yulan slice stewed with Hericium erinaceus

1. Blanch the Hericium erinaceus in boiling water, take it out, cool it with cold water, drain the water, slice it into slices, put it into a bowl with the cleaned scallion and ginger, season it with salt, monosodium glutamate and broth, steam it in a steamer, take it out and put it on the plate;

2. Wash the slices of Magnolia, cut them into 0.2 cm thick slices, boil them thoroughly in the pan, take them out, place them around the disc, and pour on the soup of steamed Hericium erinaceus.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

The characteristics of yulanpian stewed Hericium erinaceus are as follows

It's delicious and delicious.

To make yulanpian stewed with Hericium erinaceus, it is necessary to pay attention to:

Because there is too much water in Hericium erinaceus, we need to drain the water to absorb the sauce and increase the freshness of the dishes.

Stewed Hericium erinaceus with Yulan slices

Material Science

150 grams of Shuifa yulanpian, 250 grams of Hericium erinaceus, 1 small piece of ginger, 2 scallions,

Seasoning

25g edible oil, 2 tbsp soup, 1 tbsp refined salt, 1 / 2 tbsp monosodium glutamate,

practice

1. Blanch the Hericium erinaceus in boiling water, take it out, cool it with cold water, drain the water, slice it into slices, put it into a bowl with the cleaned scallion and ginger, season it with salt, monosodium glutamate and broth, steam it in a steamer, take it out and put it on the plate,

2. Wash the slices of Magnolia, cut them into 0.2 cm thick slices, boil them thoroughly in the pan, take them out, place them around the disc, and pour on the soup of steamed Hericium erinaceus.

characteristic

It's delicious and delicious.

The chef knows everything

Because there is too much water in Hericium erinaceus, we need to drain the water to absorb the sauce and increase the freshness of the dishes.

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