Today we come to a dry roasted winter shoots, remember before I made a roasted two winter for everyone, in fact, these two dishes are almost the same, but I still choose to do it once, because winter shoots and mushrooms are usually rarely eaten, and there are not many ways to eat, especially winter shoots, most of the time is a supporting role, I am still the kind of bag sold in the store, so occasionally we also eat it again.
Ingredients: 250 grams of winter shoots Four or five shiitake mushrooms
Seasoning: 15 grams of soy sauce 10 grams of rice wine 10 grams of oyster sauce 0.5 grams of pepper 1 g of salt 6 grams of sugar
The winter shoots are cut into small corner pieces and then washed off the white ash in the middle
Blanch in water for three minutes, because the water has some sour taste, remove it
After fishing out, control the water for a while, then put some more oil in the wok, burn until it is 70% hot, put the winter shoots down and fry them on high heat
Fry until there is a slight burnt edge in the corner of the surface, and you can fish it out
Pour the oil out, simmer the soy sauce while the pan is hot, then put the water of the mushrooms, and then put all the spices down to boil
Put the winter shoots and shiitake mushrooms down, simmer for a few minutes, and when the soup is less than half, you can use starch to outline it
postscript:
This dish is the old Shandong cuisine, pay attention to a juice bright, remember to leave a certain amount of soup when burning, otherwise the juice is too small to wrap in the winter shoots, the surface of the winter shoots is very smooth, if it can not be wrapped, then there is no taste.
If the shiitake mushrooms are sufficient, then use cold water to soak, soak overnight is the best, so that the shiitake mushrooms are also transparent, the mushroom water tastes enough, do not pour the shiitake mushroom water, this is the best to burn.
My second food book, Make a Good Meal, is out! Hope you enjoy!
My two food books, I hope you enjoy them