Introduction

A great lunchbox dish! The crunchy texture of the burdock with its salty-sweet flavor, and the sauce-soaked maitake mushrooms, which are also crunchy, make this a great meal, especially on a cool, rainy day.

Ingredients

Maitake Mushrooms1/2 pack burdock1 stick oil1/2 tbsp sesame oil1 tsp sugar1 tsp drizzle1 tbsp soy sauce1 tbsp rice wine1 tbsp

How to make it

1

The ingredients.

2

Wash the burdock, scrape off the skin with the back of a knife, slice diagonally and then coarsely shred.

3

Burdock oxidizes easily, soak it in salt water first. Peel the dancing mushrooms into small pieces.

4

Heat a wok with salad oil and sesame oil, and stir-fry the burdock first to bring out the aroma.

5

Add the mushrooms and stir fry.

6

Add soy sauce, rice wine, sugar and mirin to taste

7

Simmer to taste and serve.

8

Serve.

Expanded Information:

Burdock like warm climatic conditions, both heat and cold. Seed germination temperature 20 ~ 25 ℃, plant growth temperature 20 ~ 25 ℃, the ground part of the cold resistance is weak, meet 3 ℃ low temperature die, taproot cold resistance is strong, can withstand -20 ℃ low temperature, the ground died in winter to taproot overwintering, the next spring sprouting growth.

Burdock is a plant that needs more water. From seed germination to seedling growth, suitable for slightly higher soil humidity; growth in the later stages also requires wetter soil conditions, but the field can not be waterlogged, if waterlogged 12h in summer, taproot rot will occur.

Burdock contains inulin, cellulose, protein, calcium, phosphorus, iron and other vitamins and minerals needed by the human body, of which the carotene content is 150 times higher than carrots, protein and calcium content for the root of the first. Burdock root contains inulin and volatile oil, burdock acid, a variety of polyphenolic substances and aldehydes, and rich in fiber and amino acids.