Grilled asparagus with mushrooms
raw material:
Canned asparagus 500 g, mushrooms 200 g, cooked ham 30 g, Lyt oil 50 g, cooking wine 5 g,
Pepper: g, wet starch 6 g, fine salt 3 g, monosodium glutamate 2 g, parsley knot 5 g.
Method:
1. Wash the mushrooms and tear them into strips; open the canned asparagus, drain the water, and cut the cooked ham into thin pieces
slice.
2. Wash the pot, put it on a medium heat, cook the vegetable oil to 70% heat, add the mushrooms and stir-fry a few times, add the ingredients
Wine, simmer until it changes color, add pepper, a small amount of fresh soup to burn, and then add asparagus to cook together.
3. Use MSG, fine salt and wet starch to form a sauce, cook it in a pot, stir-fry well into the pan, and sprinkle the ham
Slices and parsley are ready.
peculiarity:
The texture is delicate, salty and delicious.
efficacy:
Clears heat and benefits the liver.
diarrhoea