Fried Beef with Konjac and Porcini Mushrooms

Name: Fried Beef with Konjac and Porcini Mushrooms
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Beef jerky; 50g Konjac; 30g Boletus; Some onion; Some ginger; Some Soy sauce; Some salt

by Sunny2691

4.8 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

Sichuan cuisine is not only spicy, but also incredibly delicious. The raw materials of this dish: porcini mushrooms and konjac are all from Sichuan. "

Ingredients

Fried Beef with Konjac and Porcini Mushrooms

1. Soak the dried konjac in cold water for one hour to soak thoroughly.

2. Squeeze the water and slice.

3. Soak the boletus in warm water to soften, wash, and don't throw it in the water for soaking the boletus; add starch and oil to the beef slices and mix well.

4. Heat the pan with cold oil, add the beef slices and fry, then add the shallots and ginger.

5. Add soy sauce and stir fry.

6. Add porcini mushrooms and stir fry.

7. Add a proper amount of water for soaking porcini mushrooms, stir-fry, then add konjac slices, stir-fry to suck enough juice.

8. Eat out of the pot, delicious.

Tips:
1. The boletus must be washed clean, this is not like shiitake mushrooms, it will cause dental constriction if it is not clean
2. The taste of dried konjac is similar to gluten, but it is more nutritious than gluten somersault.