【stewed Vegetable Heart with Mushrooms】--a Feast of Green Roses in Oyster Sauce
1.
First, carve out the pattern on the surface of the shiitake mushrooms. To be honest, I don’t know how to carve it. Just carve at will. Don’t throw away the shredded shiitake mushrooms. Cut into pieces and stir-fry together.
2.
Cut off the roots of rapeseed, and then flatten the bottom slightly so that it can stand
3.
Cut the meat into cubes, chop the carved mushrooms into minced pieces, and chop the garlic into minced pieces
4.
Then mix the oyster sauce, water, green onion and ginger cooking wine, sesame oil, soy sauce, and chicken juice into a bowl of sauce, and prepare the water starch
5.
Boil water in a pot, add some salt and corn oil. After boiling, add the rapeseed to blanch the water, and then blanch the mushrooms. Adding salt and oil can prevent the green vegetables from discoloring and make the color brighter.
6.
Put oil in the pan, add minced garlic and fry until fragrant, add the diced pork and fry until the color changes, then add the shredded mushrooms and fry for a while
7.
Add shiitake mushrooms and stir fry
8.
Stir-fry in rapeseed
9.
Then pour in the seasoned sauce and appropriate amount of chicken broth, and stir-fry for a while
10.
Finally, put the rape root in, simmer for a while, thicken the starch with water, and collect the juice.
11.
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Tips:
1. Adding salt and oil when blanching the water can effectively prevent the vegetables from discoloring, and also make the vegetables look better
2. Don't throw away the carved shiitake mushrooms, chop them and fry them together
3. Cut off the root of the rapeseed, flatten the bottom a little, and it will be a rose if it can stand.
4. If there is no chicken broth, you can skip it, of course it will taste better if you add
