Autumn Home Cooking "mushroom Stir-fried Muxi"

Name: Autumn Home Cooking "mushroom Stir-fried Muxi"
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pork belly; 80g Water hair fungus; 80g Water-fat white fungus; 80g Shiitake mushroom slices; 80g Fresh mushroom slices; 2 pieces egg; 100g Celery slices; 15g chopped green onion; 10g ginger; 10g Fresh soy sauce; 20g Oyster sauce; 15g Shao wine; 1g Refined salt; 1g MSG; 5g Sugar; Some pepper; 20g Cooking oil

by Large frying spoon

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

It is advisable to take warm tonic gradually during the initial tonic in autumn, and gradually add some fresh meat in the end of autumn and the beginning of winter. In fact, only home-cooked dishes are the most nutritious, and a reasonable combination of meat and vegetables in a daily diet will not be irritated. This is the correct way of health preservation, especially the elderly should follow this principle of health preservation.
Mentioned that meat and vegetables with mushrooms are a good first choice. Today, an alternative method of making melilotus meat is called "fried melilotus with mushrooms", that is, adding some mushrooms and other ingredients to the melilotus meat. It tastes delicious and nutritious. . The practice is as follows;"

Autumn Home Cooking "mushroom Stir-fried Muxi"

1. Blanch the shiitake mushrooms, fresh mushrooms, fungus and white fungus in water for later use.

Autumn Home Cooking "mushroom Stir-fried Muxi" recipe

2. Blanch the shiitake mushrooms, fresh mushrooms, fungus and white fungus in water for later use.

3. Scald the celery slices with boiling water and remove them for later use.

4. Then fry the eggs and serve.

5. In another pot, pour an appropriate amount of cooking oil into the pork belly and stir fry. After the pork is fully fried, add green onion and ginger until fragrant.

6. Finally, add all the blanched ingredients except the celery slices and stir well.

7. Stir-fry and cook, stir in Shao wine and soy sauce.

8. Add an appropriate amount of oyster sauce and stir well.

9. Use a little sugar, pepper, salt and monosodium glutamate for the final seasoning.

10. After the taste is adjusted, add the blanched celery slices and the fried eggs.

11. Stir evenly over high heat to get out of the pan.

Tips:
The characteristics of this dish: beautiful color, delicious taste, rich ingredients and balanced nutrition.

Tips;

1. In order to have a beautiful color and maintain nutrition, do not fry or burn the eggs. Other ingredients must be boiled thoroughly when blanching water, but celery only needs to be blanched. If celery is boiled, it will not taste good and will lose the water-soluble vitamins in it. Celery keeps crisp and tender.

2. Since the ingredients of this dish have been cooked and heat-treated such as blanching water, it will be made very quickly, and only need to be quickly fried.

This nutritious home-cooked dish "Mushroom Stir-fried Muxi" from the Big Frying Spoon is ready for your reference!