Weishan Commune Liuyang Dishes: Tea Oil Braised Miscellaneous Fungi

Weishan Commune Liuyang Dishes: Tea Oil Braised Miscellaneous Fungi

by Weishan Commune

4.7 (1)
Favorite

Difficulty

Easy

Time

5m

Serving

2

The fragrance of wild camellia oil is not suitable for the enthusiasm of many Hunan dishes, just like camellia, it is more suitable for the elegant and original method. This dish is simmered slowly, and the fragrance of wild camellia oil and the savory flavor of mushrooms are slowly penetrated into each other. Don’t be irritated. When you eat the smooth and delicate fragrance in your mouth, you can understand This slow wait is totally worth it.

Weishan Commune Liuyang Dishes: Tea Oil Braised Miscellaneous Fungi

1. Wash and cut the eryngii mushrooms into sections, change the knife to cut into slices, and then cut into long strips. Wash the tea tree mushrooms and remove the stalks, tear them into half by hand, wash and slice the shiitake mushrooms, wash the white jade mushrooms and crab leg mushrooms for later use.

Weishan Commune Liuyang Dishes: Tea Oil Braised Miscellaneous Fungi recipe

2. Put wild camellia oil in the pot and burn the paper to 70% heat.

Weishan Commune Liuyang Dishes: Tea Oil Braised Miscellaneous Fungi recipe

3. Add all the mushrooms and stir-fry for 3 minutes on high heat.

Weishan Commune Liuyang Dishes: Tea Oil Braised Miscellaneous Fungi recipe

4. Put in water that can hold the ingredients in the pot, bring to a boil, turn to low heat, and simmer slowly until the water is dry.

Weishan Commune Liuyang Dishes: Tea Oil Braised Miscellaneous Fungi recipe

5. Season with chopped green onion and salt to serve.

Weishan Commune Liuyang Dishes: Tea Oil Braised Miscellaneous Fungi recipe

Comments

Similar recipes