Roasted Mushrooms with Colorful Seasonal Vegetables
1.
Remove the stalks of the mushrooms, pour a little oil in the pan, put them in and stir fry
2.
Stir-fry until the surface is slightly buttered, add appropriate amount of water to boil on high heat, turn to low heat, and simmer for about 20 minutes.
3.
With the top of the mushrooms facing down, spread a thin layer of oil on the tin foil, put the mushrooms on the middle layer at 200 degrees (392F) and bake for 15 minutes. During the period, after seeing the mushrooms full of water, I took them out one by one and poured the water into the previously boiled mushroom soup, and then put the mushrooms in the oven to continue roasting, and so on three times.
4.
After the mushroom stem soup is boiled, remove the mushroom stems and pour the soup into a bowl for later use. Re-start the frying pan and add the spicy red millet, chopped onion, and garlic to stir fry
5.
Add diced carrots and stir fry
6.
Add corn kernels and green beans and stir-fry for a few times. Season with salt and white pepper
7.
Pour the freshly prepared mushroom stalk soup and cook for 2-3 minutes on high heat
8.
To make the color richer, I sprinkle a little goji berries during the cooking.
9.
Put the roasted mushrooms on the broccoli plate (broccoli has been blanched beforehand)
10.
Finally, thicken the boiled soup with corn and green beans and pour it on the mushrooms.
Tips:
1. It is best not to wash the mushrooms in water, as it will be dry and fragrant. If you must wash them in water, you must wipe off the water after washing.
2. It is recommended to pour the water out of the mushroom roasting into the mushroom soup one by one, so that the soup will be very delicious, no need to add MSG
