Braised North and South

Name: Braised North and South
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 8 Tricholoma; Some Dried bamboo shoots; Some salt

by Forest octopus

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

This dish was originally cooked with white mushrooms from the north and bamboo shoots from the south. Both are extremely fresh ingredients, together they are bound to be delicious. It's just that it's not the season for bamboo shoots, so I use dried bamboo shoots that were sun-dried this spring, and mushrooms are used for mushrooms. If you are interested, you can try it. "

Ingredients

Braised North and South

1. Dried bamboo shoots become soft in soaking (I have soaked for about one day and night, and the time of soaking is different for different dried bamboo shoots)

2. Wash the mushrooms and soak them in water for a while (don’t pour out the water used to soak the mushrooms)

3. Sliced dried bamboo shoots

4. Remove the root of the tricholoma and cut into thin slices horizontally

5. Put the dried bamboo shoots in a pot, add water to blanch, remove and drain

6. Put an appropriate amount of oil in the pan to heat up, add the dried bamboo shoots and stir

7. Add the mushrooms, stir-fry evenly until broken, add some salt

8. Pour in the right amount of tricholoma stock solution (in fact, fresh tricholoma can not make a thicker tricholoma stock solution. It is recommended to add some broth to it should be good)