2, put peanut oil in the pot, under the ginger and garlic slices burst incense, put the mushrooms into the stir fry a little bit, mixed with the soup, boiled, boil a little bit,
Next slices of meat, the next slices of meat, with chopsticks piece of a piece of the clip into the, and then gently shake open.
When the meat slices are done cooking, this soup is also good, put in salt and MSG to taste, out of the pot and sprinkle a handful of green onions can be.
Main ingredient: 150g of mushrooms; seasoning: salt moderate amount, the right amount of blending oil, parsley moderate amount, the right amount of cornstarch;
1. Mushrooms washed, cut into pieces
2. Lean meat with salt, oil, cornstarch mix
3. When the oil is hot, put the mushrooms and stir fry a little
4. Stir well
6. When the meat is browned, add parsley, salt and season to taste.
Lean meat, mushrooms, sweet potato starch, condensed soup stock, an egg white
Pepper, pepper, salt, green onion, ginger and garlic
1, lean meat cut into thinner slices, add salt, pepper, pepper, pepper, a little bit of
Several drops of cooking wine together with a pinch of flavor, add an egg white to grasp, and then add sweet potato starch little by little to pinch the paste into a very thick.
2, water with ginger and garlic slices, condensed soup stock a quarter of a cook out the flavor and put the mushrooms simmer for a few minutes.
3, fish out the mushrooms, turn off the fire, a piece of a piece of meat, all put a good open fire, small fire do not stir,
to boiling after adding mushrooms to cook together for a while, out of the pot sprinkle green onion.
1, when cooking must remember to turn off the fire, add a lot of starch paste after a stir on the paste pot, so do not stir and fire can not be big.
2, again recommended good condensed soup.
3, the soup boiled flavor and then cook the meat, will be more delicious.
Salt, monosodium glutamate, broth, water starch, cooking oil.
1, mushrooms cleaned and cut into segments, cut blocks standby.
2, ginger slices spare.
3, the pot to do oil, 5 into the heat into the ginger sautéed.
4, into the mushroom stir-fry about 40 seconds on high heat and add broth.
5, high heat boil into the salt, monosodium glutamate seasoning.
6, reduce the heat and simmer until the mushrooms are broken.
7, open the lid on high heat to thicken the soup thickening thickening thickening is complete.
Tips:
1, the best choice of mushrooms without odor varieties.
2, pay attention to mushrooms must be cooked before eating.
Rinse the lamb with water, cut the bones into 3.3 cm square pieces, blanch them in boiling water and remove them,
Rinse them twice with water. Mushroom with tip, root clean, cut into diamond-shaped pieces. All kinds of seasoning with gauze bag packing.
2. casserole on medium heat, oil to 60% hot, add broth to boil,
and then add mutton, wine and seasoning packets, move to a small fire stew to seven mature, put the mushrooms, stewed rotten, fish out of the seasoning packet.
3. Garlic cloves, parsley washed and chopped into minced, lamb out of the pot with the soup in a concave plate, sprinkled with parsley and garlic,
drop a little sesame oil can be on the table. Mushroom stewed lamb production tips large fire boil, small fire slow,
To leach the juice thick, tender mushrooms, lamb crispy shall prevail, can not be thickened.