#春食野菜香# Onion Oil Shepherd's Purse White Jade Mushroom
1.
Choose Bai Yuru with a small umbrella and blanch the tender shepherd's purse. The shepherd's purse squeezes most of the water and spreads it out.
2.
White jade mushrooms are blanched, neatly placed on shepherd's purse
3.
Two tablespoons of chicken broth, add half a tablespoon of light soy sauce, 3 grams of starch with 10 grams of hydration, 1.5 grams of sugar, mix well and pour into a wok to boil.
4.
The cooked soup is poured over the white mushrooms and shepherd's purse in the plate while it is hot.
5.
Chop the chives leaves and place them on the white jade mushrooms. Boil a little oil in a pan, fry 2 peppers, knead the dried chilies and fry them until fragrant, turn off the heat. Pour hot oil on the green onion leaves. Stir as you eat.
Tips:
Don't have too much oil at the end, too much will make you greasy