Fried Mushrooms with Onion and Mustard
1.
Wash the oyster mushrooms and tear them into small flowers and prepare the Wujiang mustard shreds.
2.
Peel off the skin of the onion, cut off both ends and wash.
3.
Cut the washed onion into small pieces.
4.
Shred ginger, diced green onions and set aside
5.
Put the salad oil in the pot over the heat. When the oil is 70% hot, add shredded ginger and chopped green onion and fry it until fragrant.
6.
Then add the oyster mushrooms and stir-fry evenly.
7.
When the oyster mushroom changes color slightly, add balsamic vinegar, stir fry evenly, and add a small amount of water to stew
8.
When the oyster mushrooms are soft and close to 9 mature, add onions and a small amount of salt and stir well
9.
When the onion is slightly discolored, add the mustard shreds and stir evenly to get out of the pan.
Tips:
1. Put less salt, because shredded mustard also contains salt.
2. Put the onions later, and put them when the oyster mushrooms are about to ripen. On the one hand, it can prevent the fry from getting old and affect the taste, and on the other hand, it is better to be tender and fresh.
