When it comes to soup, many people's first thoughts are mostly mushroom chicken soup, winter melon rib soup, tomato beef soup and other soups, although simple, but can be described as a "star" dish loved by every household, holidays must be done, people must do. So much so that every time I buy vegetables, I just think about making soup as soon as I see winter melon and shiitake mushrooms. As the "star" ingredients in the soup industry, many people like to pair them with meat, fresh and fragrant, smooth mouth. However, the more you drink it, the more delicious the taste will become tasteless.
So, I changed the practice of these two ingredients, and I didn't expect it to taste great, it could be appetizing and cooking, and it was more delicious than soup. Shiitake mushrooms, known as the "king of mountain treasures", can not only strengthen the spleen and appetizers, but also can dissolve phlegm, high nutritional value, and are often used to stew chicken. Winter melon, which has the effect of diuretic and dehumidification, laxative and moisturizing the intestines, is often used to cook wet soups. The two of them a fresh and soft, a light and tasteless, two together, add a little sauce to simply stir-fry a stir-fry, both sauce aroma and more mushroom flavor, eat fresh salty sweet and tender, scoop a spoon poured on the rice, obviously no meat, but more fragrant than eating meat.
<h1 class="pgc-h-arrow-right" data-track="7" > 【Sauce roasted shiitake mushroom slices】</h1>
【Ingredients】: 4 fresh shiitake mushrooms, 300 grams of winter melon.
Seasoning: 2 spoonfuls of June fragrant bean paste, 1 spoon of braised soy sauce, 1 spoon of corn starch, 1 teaspoon of corn oil.
【Recipes presented】
First, the winter melon peeled off the skin, rinsed, cut into about the same size of slices, shiitake mushrooms cleaned, cut into small cubes.
2. Bring water to a boil in a pot, blanch the winter melon slices for 3 to 5 minutes, then remove and set aside.
3. Take out a small bowl, add 2 spoonfuls of watercress paste, 1 spoonful of braised soy sauce, 1 spoonful of corn starch, 1/2 bowl of water, stir well.
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4. Pour 1 teaspoon of corn oil into the pot, heat it, pour in the chopped diced shiitake mushrooms, stir-fry for 2 minutes, and fry the aroma of the shiitake mushrooms.
5. Pour in the prepared sauce, use a spatula to push well, cook and boil, overflow the sauce aroma.
Sixth, pour the blanched winter melon slices into the pot, mix well quickly, cook for 1 minute, and you can get out of the pot.
【Small boiling nagging】
1. This dish is not salted throughout the whole process, but because of the addition of bean paste and braised soy sauce, the taste is salty and slightly sweet, not light at all. Therefore, it is recommended not to add extra salt when doing it, so as not to affect the best taste.
2, if you don't like the dish is too dark, you can also directly change to soy sauce or oyster sauce, but pay attention not to greedy yo ~ ~
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