Mushroom in oyster sauce

Mushroom in oyster sauce

Introduction:

"Crab flavor mushroom is fresher than Pleurotus ostreatus, thicker than Pleurotus ostreatus, stronger than Lentinus edodes in quality, with excellent taste and unique crab flavor. In Japan, there is a saying that the aroma is in Tricholoma matsutake and the taste is in Agaricus ostreatus.". White jade mushroom, super treasure, white, crystal clear, give people a new visual effect; in the taste performance is more superior, crisp, fresh and smooth mushroom body, sweet and delicious, is a delicious delicacy with great taste! Combining the two together to make a dish is absolutely fresh and fresh, dotted with green peppers and nutritious carrots, beautiful color, lovely shape, simple and delicious banquet dish. "

Production steps:

Step 1: prepare materials.

Step 2: cut green pepper and carrot into thin strips. In a small bowl, add 1 tsp soy sauce, 1 tsp oyster sauce, half tsp sugar and 2 tsp cooking wine. Mix well.

Step 3: remove the roots of crab mushroom and white jade mushroom, wash them, blanch them in boiling water and take them out.

Step 4: in a wok, add garlic slices and stir until fragrant, then pour in shredded carrots.

Step 5: pour in the blanched mushrooms, stir fry a few times, and then pour in the sauce prepared in advance.

Step 6: pour in the green pepper, stir fry a few times, then put it on the plate.

Step 7: delicious food for your eyes.

Materials required:

Crab mushroom: 1 box

White jade mushroom: 1 box

Carrot: two

Green pepper: 2

Garlic: right amount

Raw soy sauce: 1 teaspoon

Cooking wine: 2 teaspoons

Sugar: half a teaspoon

Oyster sauce: 1 teaspoon

Note: because it is Kwai Tai, prepare the sauce in advance.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy