Stir-fried double mushrooms in oyster sauce

Ingredients required: 125 grams of white jade mushroom, 125 grams of crab mushroom, half cucumber, half carrot, appropriate amount of oil and salt, 3 cloves of garlic, oyster sauce 1 tablespoon, appropriate amount of water starch,

Steps:

1. Prepare the required materials, wash the cucumbers, peel and wash the carrots. Mushrooms are plastic-sealed and boxed mushrooms bought in supermarkets.

2. Cut off the roots of the white jade mushrooms and crab-flavored mushrooms, then break the mushrooms into small florets and wash them clean.

3. Cut cucumbers and carrots into diamond-shaped slices, and mince garlic.

4. Add water to the pot and bring to a boil. Add the white jade mushrooms and crab-flavored mushrooms and blanch them together. After the water boils, cook for 1-2 minutes. Remove the mushrooms and drain the water. Set aside.

5. Heat the oil in the pot, add the minced garlic, and stir-fry over low heat until the garlic smells fragrant.

6. Add the carrot slices and stir-fry evenly, then add the mushrooms and stir-fry over high heat for 1-2 minutes. Stir-fry the carrots until the color becomes darker.

7. Add cucumber slices, oyster sauce, and a little salt, stir-fry evenly over high heat, pour in an appropriate amount of water starch, thicken the gravy, stir-fry evenly over high heat, turn off the heat, and serve on a plate.

Braised mushrooms in oil

Ingredients required: 500 grams of mushrooms (fresh), half a cucumber, appropriate amount of oil and salt, 1 section of green onion, 2 cloves of garlic, 1 tablespoon of light soy sauce, oyster sauce Half a tablespoon, appropriate amount of water starch,

Steps:

1. Cut off the roots of the mushrooms and wash them clean

2. Add water to the pot and bring to a boil. Add the shiitake mushrooms to blanch the water, blanch the shiitake mushrooms until they become soft, remove the shiitake mushrooms and drain them. It is easy to hide impurities in the folds of the mushroom caps. Blanching them in water can remove impurities and odors and keep the taste of the mushrooms pure.

3. Cut the mushrooms into strips, slice the cucumber, chop the green onions, and slice the garlic.

4. Heat oil in the pot, add chopped green onion and ginger slices and saute until fragrant.

5. Add the mushrooms and stir-fry for 1-2 minutes. Pour in a little water, add soy sauce, bring to a boil and simmer for a few minutes.

6. Add cucumber slices, oyster sauce, a little salt, pour in an appropriate amount of water starch, heat over high heat until the soup becomes thick, stir-fry evenly, pour in sesame oil, turn off the heat, and serve. Just put it on the plate.

Stir-fried white jade mushrooms with lettuce

Ingredients required: half a catty of white jade mushrooms, half a catty of lettuce, appropriate amount of oil and salt, 3 cloves of garlic, 1 teaspoon of chicken essence,

1. Prepare the required materials. Peel off the lettuce leaves and wash them clean. Most white mushrooms are sold in supermarkets and are individually packaged. Good white mushrooms are round in shape and large in size. Evenly.

2. Cut off the roots of the white jade mushrooms, then divide them into small florets and wash them clean.

3. Cut the lettuce into inch sections.

4. Cut the carrots into diamond-shaped slices and mince the garlic.

5. Add water to the pot and bring to a boil, add the white jade mushrooms and blanch the water, cook the white jade mushrooms until they become soft, take out the white jade mushrooms, drain the water and set aside.

6. Heat the oil in the pot, add the minced garlic and saute until fragrant, then add the carrot slices and stir-fry until the carrot slices become darker in color.

7. Add the lettuce and stir-fry over high heat until the lettuce turns dark green.

Stir-fried oyster mushrooms with leeks

Ingredients required: 250 grams of oyster mushrooms, 250 grams of leeks, appropriate amount of oil and salt, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of light soy sauce,

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Steps:

1. Prepare the required materials, remove the old leaves from the leeks, soak them in water for a few minutes, and then wash the leeks.

2. Cut the leeks into inch-inch sections, and separate the leek stems and leaves.

3. Cut off the roots of the oyster mushrooms, and then tear the oyster mushrooms into strips by hand.

4. Add water to the pot and bring to a boil. Add the oyster mushrooms and blanch the water. After the water boils, cook for 1-2 minutes until the oyster mushrooms become soft. Remove the oyster mushrooms and drain the water.

5. Heat the oil in the pan, add the minced ginger and garlic slices and sauté until fragrant, add the oyster mushrooms and stir-fry for 1-2 minutes.

6. Add the leek stalks, pour in the light soy sauce, and stir-fry evenly over high heat.

7. Add the leek leaves, then add salt, stir-fry quickly over high heat, stir-fry the leek leaves until slightly soft, turn off the heat, remove and serve on a plate.