Golden Oyster Savory Casserole

Name: Golden Oyster Savory Casserole
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Dried golden oysters; 150g tape; 10 Yan Dumplings; 150g Chinese Yam; 100g Pleurotus eryngii; 100g Bamboo shoots; 100g Golden Mushroom; 80g Watery black fungus; 200g Chinese cabbage; 2 small boxes Thick soup treasure

by Wanshanhong

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Today’s steaming casserole is made of dried golden oysters. Dried golden oysters are made from dried oysters. They are called golden oysters because of their golden color. Oysters are bivalve mollusks of the Oyster family. Nutritional value: rich in nutrients, high in protein and low in fat, containing 8 essential amino acids, as well as glycogen, taurine, glutathione, vitamin A, vitamin B1, and vitamins B2, vitamin D, vitamin E, fucose and copper, zinc, manganese, barium, phosphorus, calcium, magnesium, aluminum, iron oxide and organic matter. These nutrients make oysters have the effects of beautifying and beautifying, calming the mind and nerves, and nourishing the brain. The "Compendium of Materia Medica" states that meat "eats more, cleans the skin, nourishes the kidney and yang, cures deficiency and relieves erysipelas". Tonic in winter, using dried golden oysters with yam, etc., is an excellent match for nourishing kidney and nourishing essence. Today’s casserole is made of dried golden oysters with yam, edible fungus, and tofu. In winter, you can warm your body and keep in good health.

Golden Oyster Savory Casserole

1. Soak the black fungus, dried golden mushrooms and dried bamboo shoots in advance.

2. Golden oyster dry clean and spare

3. Blanch the straps with water at about 90 degrees for 10 seconds and remove them for later use

4. Pleurotus eryngii sliced, yam yam sliced into sections

5. The oily tofu is cut in half for the flavor and set aside with the Yan dumplings

6. Put a little oil in a casserole, add ginger and oyster mushroom slices and fry

7. Stir-fry until the moisture of the eryngii mushroom is forced out and fry the moisture dry

8. Pour the soaked black fungus, golden mushrooms and bamboo shoots and stir fry for 1 minute

9. Add cabbage and stir-fry until the vegetable becomes soft

10. Add dried golden oysters and yam segments

11. Pour the water for soaking golden mushrooms

12. Put the pork-bone flavored soup treasure, put two soup treasures, no need to add salt

13. Add a little pepper

14. After the high heat is boiled, turn to medium and low heat, cover and cook for about 15 minutes

15. Add oily tofu and Yan dumplings and continue cooking for 5 minutes

16. Finally, put the scallops and cook for half a minute to turn off the heat, and sprinkle with chives when serving.

Tips:
1. I used the thick soup treasure, basically no seasoning, no need to put salt, I added a small amount of pepper because of the use of seafood
2. You can also sprinkle chopped coriander when it is out of the pot, but we have snowed here these past two days, and we didn’t put it in the house.

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