Weishan Commune Liuyang Dishes: Tea Oil Braised Miscellaneous Fungi

Name: Weishan Commune Liuyang Dishes: Tea Oil Braised Miscellaneous Fungi
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 tbsp Wild camellia oil; 50g White jade mushroom; 50g Crab Mushroom; 50g Tea tree mushroom; 50g Shiitake Mushrooms; 1 piece Pleurotus eryngii; 2g Green onion; 32/3 teaspoon salt

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.

Ingredients

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.