Braised Shiitake Mushrooms with Beancurd

by Seven nine stars

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

When I was young, I often ate watercress. At that time, my grandma planted many crops, including broad beans. Every time around Lixia, there is no time to eat. When the peas are about to get old, they are picked off, peeled off and made into bean soup or scrambled eggs.
Today, I made a bean-roasted shiitake mushroom. It was delicious, and it was a good meal.

Ingredients

250g Broad Bean
4s Shiitake Mushrooms
80g Minced Meat
1 tsp Salt

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3 tsp Cooking Wine

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60g Vegetable Oil

Braised Shiitake Mushrooms with Beancurd

1. Add minced ginger, salt, and cooking wine to the minced meat, stir evenly, and set aside.

2. Wash the shiitake mushrooms and cut into slices.

3. Peel off the bean coats of broad beans.

4. Pour an appropriate amount of vegetable oil into the wok, heat it to 7 minutes, add the minced meat and stir-fry until the color changes.

5. Then pour the watercress and shiitake mushrooms into the wok and stir-fry evenly.

6. Pour in a bowl of water, bring to a boil over high heat and turn to low heat, and cook until the watercress is cooked and soft.

7. Add salt and heat up the juice.

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