Materials needed for roasted mushrooms in oyster sauce: 250 grams of bamboo shoots, 300 grams of mushrooms, oil and salt, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 1/2 tablespoon of light soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce

Steps to follow:

1. Soak the bamboo shoots in cold water for 2-3 hours beforehand, and soak the bamboo shoots until they are free of hardness (the ones soaked in cold water are tough and chewy, and resistant to frying and stewing, while warm water is prone to rotting and is not resistant to stewing). (cool water soaked bamboo is tougher, chewy, and resistant to frying and stewing, while warm water is easy to soak and not resistant to stewing) bamboo must not be soaked in boiling water, which will easily lead to uneven hardness and softness of bamboo, or even hardness of the outside rotten inside phenomenon.

2. cut off the mushroom stalks, cast clean, older mushroom stalks can not be eaten, will be tender part of the cut down is edible, the mushroom is relatively large slice into 4 pieces, smaller pieces into 2 pieces to be used

3. pot with water to boil, under the mushroom blanching, blanching mushrooms to soften, fish out of the water control to be used

4. pot of oil to heat up, under the onion, ginger, garlic slices burst incense, and the mushroom is not a good choice for the food. Ginger, garlic slices burst incense, then into the mushrooms stir-fry 1-2 minutes, pour into the amount of water, and then add the old soy sauce, soy sauce, a little sugar, boil, medium-low heat to taste 5-6 minutes

5. into the soaked good bamboo, and then add oyster sauce, a little salt, burning a few minutes, and then high heat juice can be, off the fire, out of the dish