Stir-fried Rice Cake with Tea Tree Mushroom

Name: Stir-fried Rice Cake with Tea Tree Mushroom
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 small handful Dried tea tree mushroom; 15 Article Finger rice cake; 1/2 pot oil; 2 tablespoons starch; 1 tablespoon Soy sauce; 1 tablespoon Oyster sauce; 1 tablespoon Sugar

by Eyebrow

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

In the past, wild tea tree mushrooms were grown on the dry of camellia oleifera trees, hence the name tea tree mushrooms, but now there are already grown tea tree mushrooms, and the price is much lower.
Tea tree mushroom contains extremely high nutritional value, rich in nutrients, 100 grams of sun-dried tea tree mushroom contains 28.9 grams of protein, and the amino acid content is 25.56 grams, containing 18 kinds of amino acids required by the human body, of which 8 are human body Among the 18 amino acids that cannot be synthesized by themselves, the highest content is methionine, which accounts for about 2.49% of the total amino acids, followed by glutamic acid, aspartic acid, isoleucine, glycine and alanine. Tea tree mushroom is also rich in B vitamins and a variety of trace elements, such as magnesium, calcium, potassium, sodium, zinc, iron and so on.
Traditional Chinese medicine believes that tea tree mushrooms are flat and sweet, can fight cancer, prevent aging, diuresis and swelling, strengthen the spleen and stomach, and enhance immunity.
The cap part of the tea tree mushroom is tender and the shank is crispy and has a taste. The tea tree mushroom has a strong aroma and tastes delicious. It is especially suitable for soup, like the tea tree mushroom old duck soup and the tea tree mushroom rib soup are very delicious . But what I want to say today is that tea tree mushrooms and rice cakes are also very good. They are also delicious without meat. It can be used as a dish or as a staple food. It is really cost-effective.

Ingredients

1 small handful Dried Tea Tree Mushroom
15 Article Finger Rice Cake
1/2 pot Oil
2 tablespoons Starch
1 tablespoon Soy Sauce
1 tablespoon Oyster Sauce
1 tablespoon Sugar

Stir-fried Rice Cake with Tea Tree Mushroom

1. The rice cakes are usually stored in water after they are bought, and they are not easy to crack, but now they have to be picked up and drained. There should be no water on the surface. Dried tea tree mushrooms are soaked in boiling water for a while, which is similar to the method of soaking dried shiitake mushrooms.

Stir-fried Rice Cake with Tea Tree Mushroom recipe

2. Cut off the roots of the soaked tea tree mushrooms, cut into small sections, drain the water, add 1 tablespoon of dry starch and stir well, so that each tea tree mushroom is covered with a thin layer of starch. The purpose of putting starch is to protect the tea tree mushroom from losing nutrients during frying, and the other is to collect the moisture on the surface of the tea tree mushroom so that it will not splash oil during frying to avoid scalding.

3. When the oil is heated to about 170°C and there are dense small bubbles on the chopsticks, deep-fry the tea tree mushroom until it becomes hard.

4. Pick up the oil control for later use.

5. Fry the finger nian gao too. It doesn't take too long to fry it until the surface is a little hard. If the nian gao is fried for too long, it will burst. Be careful of burns.

6. Pour the rice cake and tea tree mushrooms into the wok, stir-fry evenly with the seasonings, add a small bowl of water to boil, taste and adjust.

7. Add the remaining 1 tablespoon of starch and a little water to make water starch, thicken the thick gorgon, put it out of the pot, and sprinkle with chopped green onion to decorate.