Recipe: Malan Chunsun fried mushrooms

Home Cooking Recipe: Malan Chunsun fried mushrooms

Notes:

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?

Ingredients:

Steps:

  1. Home Cooking Recipe: Malan chose to wash and remove the old roots. The spring color is washed and half cut. Pleurotus eryngii washed slices

    Malan chose to wash and remove the old roots. The spring color is washed and half cut. Pleurotus eryngii washed slices

  2. Home Cooking Recipe: Boil the water in the pot, add the water to Malan for 10 seconds, remove the cold water and drain the water.

    Boil the water in the pot, add the water to Malan for 10 seconds, remove the cold water and drain the water.

  3. Home Cooking Recipe: The water that passed through Malan continued to bloom, and after a minute, it was taken out and let cool.

    The water that passed through Malan continued to bloom, and after a minute, it was taken out and let cool.

  4. Home Cooking Recipe: Malan 攥 dry water chopped, spring bamboo shoots cut into strips

    Malan 攥 dry water chopped, spring bamboo shoots cut into strips

  5. Home Cooking Recipe: Heat the pot, put the oil, and sauté the oyster mushrooms into a soft

    Heat the pot, put the oil, and sauté the oyster mushrooms into a soft

  6. Home Cooking Recipe: Pour spring bamboo shoots and stir fry

    Pour spring bamboo shoots and stir fry

  7. Home Cooking Recipe: Pour in a tablespoon of soy sauce and stir well

    Pour in a tablespoon of soy sauce and stir well

  8. Home Cooking Recipe: Pour into the chopped Malan and stir fry for a while. Pour in the water and starch to make a thin simmered juice.

    Pour into the chopped Malan and stir fry for a while. Pour in the water and starch to make a thin simmered juice.

Tips:

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.


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