Spring is quietly coming. When I was a child, I will take a small bamboo basket at this time of the year, bring small scissors, and go to the wild. There are dew, tender wild vegetables, malan, leeks, wolf chicken head, and ground fungus. . . . There are spring bamboo shoots in the bamboo forest that have not yet broken. . . It’s hard to have a day of fun in the wild, but this season, you can see these wild vegetables everywhere in the market. Spring is here, have you tasted it?
Malan chose to wash and remove the old roots. The spring color is washed and half cut. Pleurotus eryngii washed slices
Boil the water in the pot, add the water to Malan for 10 seconds, remove the cold water and drain the water.
The water that passed through Malan continued to bloom, and after a minute, it was taken out and let cool.
Malan 攥 dry water chopped, spring bamboo shoots cut into strips
Heat the pot, put the oil, and sauté the oyster mushrooms into a soft
Pour spring bamboo shoots and stir fry
Pour in a tablespoon of soy sauce and stir well
Pour into the chopped Malan and stir fry for a while. Pour in the water and starch to make a thin simmered juice.
Malan doesn't have a long time, 10 seconds is enough. Seasoning I only used one tablespoon of June fresh soy sauce, a kind of soy sauce, because it has enough salty and umami flavor, so I did not add salt and chicken. Students with heavy tastes can add seasonings according to their own tastes. The last step is to make a thin simmering juice, so that the soup can be wrapped outside the dish and taste more delicious.