Braised Mushrooms in Oil

Name: Braised Mushrooms in Oil
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 10s (dry) Flower Mushroom; Several pieces carrot; 1 spoon Soy sauce; 1 teaspoon Sugar; A tablespoon oil

by May Little Chef

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

As a child who grew up in the mountains, he loves all kinds of stunners growing in the mountains-fungi! The best time for appetite in my memory is during the summer season of eating mushrooms. A bowl of fried mushrooms with white rice will never stop if you don't hold it until you can't! Flower mushrooms are among the best in the artificially cultivated fungi, and they are my favorite. They are thick in meat, and after drying, they absorb enough sunlight and the aura of heaven and earth (seemingly a bit mysterious ^_^). Use the simplest The way of cooking is already very delicious. Now in a foreign country where there is no fungus to eat, I can barely comfort the stomach and homesickness of my gluttonous fungus.

Ingredients

10s (dry) Flower Mushroom
Several pieces Carrot
1 spoon Soy Sauce
1 teaspoon Sugar
A tablespoon Oil

Braised Mushrooms in Oil

1. The mushrooms are ready, the amount depends on the situation, soak them with warm water

2. Soak the mushrooms until they are completely soft and without hard cores. Separate the legs and umbrellas. Do not pour the water used to soak the mushrooms. Set aside for precipitation.

3. Put a tablespoon of oil in the pot (a little more than usual for cooking), put the mushrooms in the stir-fry for a few minutes until the aroma comes out

4. Add a spoonful of soy sauce, a teaspoon of sugar

5. Add the settled mushroom water to a small bowl

6. Cover and simmer until the juice is dry. Be careful not to simmer

Tips:
1. Dried shiitake mushrooms are best for braised shiitake mushrooms, and the taste is more mellow.
2. The essence of oil stew is oil, and soy sauce, you can put a little more, but don't overdo it.
3. Be careful not to burn during the simmering process with the lid closed, but be sure to drain the soup, leaving some oil attached to it.