Braised Double Mushroom

Braised Double Mushroom

by Connie Chen

4.9 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

3

I report truthfully and responsibly. As long as I cook dinner, there is only one meat dish on the table and two or three vegetarian dishes. Connie's baby is growing and developing, and her schoolwork is not lightly burdened. People who use their brains need more nutrients. VICKY eats in the school cafeteria at noon. Connie stubbornly believes that she should cook meat dishes for her dinner, and a few more styles of vegetarian dishes. Although Dad Vicky and I dare not eat more dinner, but for the healthy growth of my daughter and to ensure that she can study and live energetically, Connie's purpose for making dinner is to have many styles but not much weight.

Ingredients

Braised Double Mushroom

1. Wash and slice pleurotus eryngii and mushrooms, wash the kale, blanch the kale in boiling water and pick up for later use. Use boiling water to blanch the pleurotus eryngii and mushrooms for later use. Heat in a wok and add olive Oil, saute ginger slices and shallots

Braised Double Mushroom recipe

2. Add sliced eryngii mushrooms and mushroom slices and stir-fry for a while, add oyster sauce and stir well, add appropriate amount of water, braised sauce, pepper, and salt, bring to a boil over high heat, put the fried eryngii mushrooms and mushrooms on a plate, and blanch them with mustard Blue edge

Braised Double Mushroom recipe
Braised Double Mushroom recipe
Braised Double Mushroom recipe

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