Stir-fried Mushrooms with Colored Peppers
by meggy dancing apple
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Remove the muddy roots of more than 10 mushrooms, clean them, and clean the colored peppers;
2. Remove the seeds of the colored pepper and cut it into a triangle shape, blanch it in boiling water for 10 seconds, and then remove it;
3. Trimushrooms are cut into 3 portions. It looks like a small umbrella from the side and looks beautiful. Boil it in boiling water for 1 minute and remove it;
4. 1 tablespoon of starch, a little salt, add a little cold water, and make a starch slurry for later use;
5. Pour a little oil in the wok, stir-fry the garlic over low heat to create a fragrance;
6. Pour all the mushrooms and colored peppers into the pot and stir fry a few times;
7. Stir the starch slurry again and pour it into the pot, wait until the starch slurry becomes transparent, stir and stir evenly to spread the slurry, then it can be out of the pot.
8. Stir-fried mushrooms with colored peppers, less oil and salt, refreshing and appetizing!
Tips:1. The texture of colored pepper is crisp and tender but thicker. Blanch it in advance and then stir-fry in the pot to keep the color bright and the taste crisp and tender;
2. Because colored peppers and mushrooms are not easy to taste, thickening can make the salty taste hang on the surface of the dish.
