Roast mushroom with colorful seasonal vegetables

Roast mushroom with colorful seasonal vegetables

Introduction:

"I bought a lot of fresh mushrooms at home. I wanted to roast them with mashed garlic, but I didn't think it was interesting, so I figured out this dish by myself. The taste is very delicious, and the size of the mushroom is suitable after baking, which is especially satisfied with the corn kernels. Most chefs don't wash this kind of mushroom (wipe the surface directly), because washing will make it lose its flavor. But if the domestic mushroom is dirty, wash it with water. Remember to drain the water and dry it with cloth or kitchen paper towel. "

Production steps:

Step 1: take off the stems of the mushrooms, pour some oil into the pan, and stir fry them

Step 2: stir fry until the surface is yellowish, oil moistened, add appropriate amount of water, boil over high heat, turn to low heat and simmer for about 20 minutes.

Step 3: the top of the mushroom is facing down, apply a thin layer of oil on the tin foil, put the mushroom in 200 degrees (392f) and bake for 15 minutes. When you see the mushrooms are full of water, you take them out one by one, pour the water into the mushroom soup, and then put the mushrooms into the oven to continue to bake, so reciprocating 3 times.

Step 4: after boiling the mushroom root soup, remove the mushroom root and put the soup into a bowl. Stir in red millet, chopped onion and mashed garlic

Step 5: add diced carrot and stir fry

Step 6: add corn and green beans, stir fry a few times, add salt and pepper seasoning

Step 7: pour in the mushroom soup and cook for 2-3 minutes

Step 8: in order to enrich the color, I sprinkle a little wolfberry during cooking.

Step 9: put the baked mushrooms on the plate with broccoli (blanch the broccoli before cooling)

Step 10: finally, thicken the corn and green beans and pour them on the mushroom

Materials required:

Mushroom: right amount

Corn: moderate

Green beans: moderate

Onion: one slice

Broccoli: one

Wolfberry: moderate

Red millet: moderate

Salt: right amount

Mashed garlic: about 3

White pepper: right amount

Note: 1, mushrooms had better not be washed, so baking will be dry, if you must wash, after washing must wipe dry water. 2. It is suggested that the water from the middle of mushroom baking should be poured into the mushroom soup one by one, so that the soup will be delicious without MSG

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: salty and fresh