Shange came to the food class: Stewed mushrooms in tea oil

Shange came to the food class: Stewed mushrooms in tea oil

Introduction:

"The fragrance of camellia oil is not suitable for the enthusiasm of many Hunan dishes. Just like camellia, it is more suitable for the elegant and original taste. This dish is simmered and boiled slowly. It can permeate the fragrance of camellia oil and the delicious taste of mushrooms. Don't be in a hurry. When you eat the smooth and delicate fragrance in your mouth, you can understand that the slow wait is completely worth it. For more food and raw materials, please pay attention to "San Ge is coming"

Production steps:

Step 1: wash the Pleurotus eryngii and cut it into sections, change the knife to cut it into pieces, and then cut it into long strips vertically. Wash the Agrocybe aegerita and remove its pedicle. Tear it into half by hand. Wash and slice the Lentinus edodes. Wash the white jade mushroom and crab leg mushroom and set aside.

Step 2: put camellia oil into the pot and heat the paper 70%.

Step 3: add all the mushrooms and stir fry over high heat for 3 minutes.

The fourth step: put in the clear water without cooking ingredients, turn it to a small heat after the big fire, slowly simmer until the water is dry.

Step 5: season with scallion and salt.

Step 6: great success, brother Shan invites you to enjoy the feast!

Materials required:

White mushroom: 50g

Agrocybe aegerita: 50g

Pleurotus eryngii: 1

Scallion: 2G

Crab leg mushroom: 50g

Mushroom: 50g

Camellia oil: 1 tbsp

Note: shange is coming, it is recommended to use wild tea seed oil, which is green without adding, and the most healthy for physical pressing!

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: Original