material

Tricholoma matsutake 3 grams of fresh shrimp 15 grams of cooking wine 1 teaspoon of soy sauce 1 teaspoon of salt 1/2 teaspoon of fresh bamboo shoots 5 grams of cabbage heart 5 grams of shredded onion and shredded ginger each a little

method

1) Wash Tricholoma matsutake after soaking, and shred it by hand. After the shrimp is shelled, remove the mud line and wash it.

2) Fresh bamboo shoots are peeled off and sliced obliquely. After washing the heart of the cabbage, cut the root obliquely into 4cm long strips. Shred onion and ginger.

3) Add oil into the pan. When the oil is 7% hot, add shredded onion and ginger and saute until fragrant. Add fresh shrimp and stir-fry for a few times, add cooking wine and soy sauce, add salt and shredded matsutake and stir-fry for 2 minutes, then pour in bamboo shoots and green vegetables, and continue to stir-fry for 2 minutes.

Stir-fry Tricholoma matsutake with asparagus

Materials

Tricholoma matsutake, asparagus, red pepper, carrot, salt, mushroom essence, dried starch and ginger slices

Method

1. Chill Tricholoma matsutake and thaw everything in two. Drain the water, put it into a basin and size it with refined salt, mushroom essence and dry starch, then marinate it for 2 minutes.

2. Peel the roots of asparagus, wash them, and bevel the knife sections for later use.

3. Wash the carrots and cut the blades for later use.

4. Wash the red pepper and cut into rhombic slices for later use.

5. Set the pot on fire, inject refined oil and heat it to 3%, then pour asparagus and Tricholoma matsutake into lubricating oil respectively, scoop it up and drain it in a colander.

6. Heat the wok, add olive oil, stir-fry ginger slices, carrot slices and red pepper, then add asparagus and pine mushrooms and stir well.

7. add a little water, add salt and mushroom essence to taste, mix well, hook a little thin, and serve.