Fresh mushroom hearts are one of the 108 dishes served in The Manchu Han Dynasty, which combines the characteristics of court dishes with the essence of local flavors. Elegant color, crisp and tender texture, rich in nutrition, salty and fresh, it is an indispensable scenery on the table.
Shiitake mushroom meat is thick and tender, delicious taste, unique aroma, rich in nutrition, is a food of the same origin of food and medicine, with high nutritional, medicinal and health value.
Rapeseed contains a lot of carotene and vitamin C, which helps to strengthen the body's immunity. The calcium content of rapeseed is the highest among green leafy vegetables, and an adult who eats 500 grams of rapeseed a day can meet the needs of the human body with calcium, iron, vitamin A and vitamin C.
Ingredients:
6 small rapeseeds
Shiitake mushrooms (rooted) 6 to 7 pieces
Accessories:
A short portion of green onion
Ginger 4 tablets
2 garlic cloves
A pinch of salt
10g fresh soy sauce (about 1 scoop)
Oyster sauce 20 g (about one and a half scoops)
A little sugar
Water starch to taste (1 scoop corn starch + 2 scoops water)
Cooking oil to taste
Preparation method
1, preparation: rape rinsed, with a knife vertical cut into two; shiitake mushrooms with scissors cut off the roots, cleaned, each mushroom cut into three to four small pieces; green onion ginger garlic minced; 10 grams of fresh soy sauce, 20 grams of oyster sauce, a little sugar into the bowl and stir well into the sauce; water starch adjusted for later.
2, blanch: add an appropriate amount of water to the pot, add a little salt, boil the water, put in the rapeseed blanch for half a minute and then fish out the overly cold water, control the water and set aside. Bring the water to a boil again, blanch the mushrooms for 1 minute and remove, draining and setting aside. (Putting salt in the water can add the bottom flavor to the ingredients; the branching time of rapeseed should not be too long, just remove the jerky taste of the vegetables, while maintaining the crispness and color of the vegetables.) ）
3, stir-fry rape: hot pan cold oil, after the oil is hot, put in the minced garlic and stir-fry, then pour in the rapeseed, quickly stir-fry to let the aroma of garlic come out, add a little salt to quickly stir-fry evenly, turn off the heat and plate.
4, stir-fry shiitake mushrooms: hot pot cold oil, after the oil is hot, put in the onion ginger garlic minced stir-fry, pour in the mixed sauce and stir-fry evenly, add a little water to cover the bottom of the pot, and then pour in the shiitake mushrooms, after the sauce is boiled on high heat, turn to low heat, burn until the soup is reduced by one-third, stir the water starch evenly and slowly pour into the pot, turn off the heat and plate it after boiling again. (After the sauce is boiled, be sure to change to a low heat, so that the aromas of shiitake mushrooms and oyster sauce can be better combined)
5. Plate: Put the rapeseed around the plate in a circle and pour the mushrooms into the middle of the rapeseed. (It can also be any way you like)