Wang Chao mushroom casserole

Wang Chao mushroom casserole

Introduction:

"It's the first time I heard about the dish of Wangchao mushroom pot on tip of tongue 2. I didn't expect that people in the South would use Wangchao to make soup. In Shandong, Wangchao is basically stir fried and stewed with sauce. Few people use it to make soup. Looking at the tide itself is fresh, plus a variety of fresh mushrooms into soup, the taste is fresh and fresh

Production steps:

Step 1: remove the ink bag and wash it.

Step 2: heat the casserole and add peanut oil.

Step 3: add scallion and ginger into the pan.

Step 4: put in the tide.

Step 5: stir fry until unripe.

Step 6: add water and remaining ginger and bring to a boil.

Step 7: put in the mushroom.

Step 8: cover and turn to low heat for 10 minutes. Add salt before leaving the pot.

Materials required:

Wangchao: 100g

Pleurotus eryngii: 50g

Flammulina velutipes: 80g

Seafood mushroom: 80g

Mushroom: 100g

Scallion: 10g

Jiang: 3G

Peanut oil: 15ml

Water: 700ml

Salt: 6g

Note: Wang Chao and mushrooms are fresh, so do not add salt. The type of mushroom is selected according to personal taste.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: salty and fresh