Recipe: Asparagus fried mushrooms with bacon

Home Cooking Recipe: Asparagus fried mushrooms with bacon

Notes:

This is a quick-food dish that adults and children love.

Ingredients:

Steps:

  1. Home Cooking Recipe: After the asparagus is washed, the section is cut obliquely about five centimeters, and the ginger slices are reserved.

    After the asparagus is washed, the section is cut obliquely about five centimeters, and the ginger slices are reserved.

  2. Home Cooking Recipe: Bacon cut small pieces for use

    Bacon cut small pieces for use

  3. Home Cooking Recipe: Tricholoma washed slice spare

    Tricholoma washed slice spare

  4. Home Cooking Recipe: Heat the hot water in the pot, put a little salt and cooking oil in the hot water. After the water is opened, put the asparagus into the water for 1 minute, quickly remove the water from the pot and drain it with cold water to keep the asparagus crisp.

    Heat the hot water in the pot, put a little salt and cooking oil in the hot water. After the water is opened, put the asparagus into the water for 1 minute, quickly remove the water from the pot and drain it with cold water to keep the asparagus crisp.

  5. Home Cooking Recipe: Heat the oil in a hot pot, add the sliced ​​ginger slices and sauté the chopped bacon.

    Heat the oil in a hot pot, add the sliced ​​ginger slices and sauté the chopped bacon.

  6. Home Cooking Recipe: In the middle of the fire, pour the sliced ​​mushrooms into the pot and stir fry until the color darkens.

    In the middle of the fire, pour the sliced ​​mushrooms into the pot and stir fry until the color darkens.

  7. Home Cooking Recipe: Add the asparagus section after drowning, add a little soy sauce, and season with salt. Asparagus itself is cooked, so remember not to exceed two minutes or the asparagus will soften and affect the crunchy taste.

    Add the asparagus section after drowning, add a little soy sauce, and season with salt. Asparagus itself is cooked, so remember not to exceed two minutes or the asparagus will soften and affect the crunchy taste.

  8. Final loading.

Tips:

1. The water must be thoroughly heated to boiling, and then the material to be drowned is placed in the pot. 2. Add a few drops of cooking oil to keep the color of the green vegetables that have passed through the water to maintain a good green color. 3. Add salt, so that the taste of the salt will be slightly penetrated into the vegetable during the heating process. When eating, it has a little taste and taste.

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