food

condiments

Mushrooms (500g) and winter bamboo shoots (50g)

condiment

Soy sauce (20g) salt (3g) sugar (5g) monosodium glutamate (1g) peanut oil (30g) sesame oil (15g) starch (pea) (3g).

working methods

1. Water-soaked mushrooms are pedicled, washed repeatedly with clear water, and winter bamboo shoots are cut into 4 cm long pieces.

2. Heat the wok, add peanut oil to 60% to 70% heat, stir-fry the winter bamboo shoots, then add the mushrooms, add 150g soy sauce, refined salt, white sugar, monosodium glutamate and fresh soup, and simmer for about 10 minute on low heat until the mushrooms are soft and cooked, then suck in the marinade until fat, and move to high fire to collect the juice.