Mushroom in oyster sauce

Mushroom in oyster sauce

Introduction:

"Oyster sauce, a seasoning often used in Cantonese cuisine, was invented in Xinhui, Guangdong more than 100 years ago. Later, Li Jinshang, the founder of Li Jinji, carried it forward and has been well-known up to now. Oyster sauce is boiled with oysters. Oysters are called oysters in Guangdong, so they are called oyster sauce. Before the Japanese extracted monosodium glutamate from seaweed, it was absolutely a wonderful product for seasoning and freshening. Basically, as a condiment, oyster sauce can go with any food. However, oyster sauce is not resistant to boiling and high temperature, so it is easy to volatilize its flavor. Therefore, when the dishes are about to be cooked, oyster sauce is usually added to keep its flavor. Oyster sauce with straw mushroom is a very delicious and simple dish. Oyster sauce not only brings out the delicious taste of straw mushroom, but also can get rid of its earthy smell. It's a good match. "

Production steps:

Materials required:

Straw mushroom: 200g

Green and red pepper: moderate

Jingcong: moderate

Oyster sauce: right amount

Peanut oil: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh