Introduction: Shiitake mushrooms home practices, a little meat do not put, so with do, fragrant and beautiful, especially rice

Shiitake mushrooms are often eaten by all of us mushrooms, as the saying goes: spring sleepiness, autumn fatigue, summer snooze, the human body is most prone to fatigue in the fall, fatigue after the fall is a normal phenomenon, so eat to relieve fatigue of the food is It is very necessary to recommend that you can consume shiitake mushrooms because it has the effect of relieving fatigue. It is rich in vitamins, especially vitamins B and D. In addition to this, it also contains more minerals, such as iron and potassium, etc. These nutrients can make people's spirit better, which is equivalent to reducing the phenomenon of people experiencing fatigue, thus improving people's mental outlook.

How do mushrooms taste good? Teach you a home practice, a little meat do not put, and cucumber so with do, cucumber flavor beautiful, mushroom flavor refreshing, appetizing meal, especially suitable for dinner, simple and fast, nutritious and healthy, you also learn it, do it to the family to eat, the following share the practice:

Stewed mushrooms

Required materials: Shiitake mushrooms (fresh) 500 grams, half of cucumber, oil and salt in moderation, green onions, garlic, 2 cloves, raw material: 1 paragraph 2 cloves of garlic, 1 tablespoon of soy sauce, ? tablespoon of oyster sauce, water starch in moderation,

Steps:

1. Cut off the roots of the shiitake mushrooms, and rinse them well

2. Bring a pot of water to a boil, and then blanch the shiitake mushrooms, blanching the mushrooms until they become soft, and then remove the mushrooms from the pot to control the water. It is easy to hide impurities in the folds of the cap of the mushroom, blanching can remove impurities and odor, and can maintain the pure flavor of the mushroom.

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

4. Pan with water to boil, under the onion, ginger slices burst incense.

5. Add the mushrooms and stir-fry for 1-2 minutes.

6. Drizzle a little water, add soy sauce, boil, simmer for a few minutes

7. Under the cucumber slices, oyster sauce, add a little salt, pour in the appropriate amount of water starch, heat until the soup becomes sticky, stir fry evenly, drizzle sesame oil, turn off the heat, served on a plate.

Tips: blanch the mushrooms before frying, you can remove impurities and odors, so that the flavor of the mushrooms taste more pure. Mushrooms stewed for a while more flavorful, oyster sauce is more salty, salt should be less.