1. 200 grams of broad bean rice, 50 grams of shiitake mushrooms.
2. Remove the stems, wash and cut the fresh shiitake mushrooms, and wash the broad beans and rice.
3. Boil water in a pot, add the broad beans and blanch them for later use.
4. Put the fresh shiitake mushrooms in a blanching blanching and set aside.
5. Pour oil in the wok and sauté the scallions and ginger.
6. Pour the broad bean rice and stir fry.
7. Add sugar, fresh chicken juice, and a little salt to continue.
8. Then put the shiitake mushrooms and stir fry.
9. Add a little sesame oil and stir well, and finally add a little water starch to thicken and turn off the heat.
Tips:Long-winded
The broad beans can be blanched to keep their green color when they are fried, and the time for the fried beans can be shortened.
Blanching fresh shiitake mushrooms can remove some of the flavor and moisture of the fresh shiitake mushrooms.
