Description:The style of cooking is classified: Sichuan Cuisine | Vegetable dish | Suit the taste of both old and young Taste: Salty Make the difficulty: Ganish food (intermediate) Make time: 10 minutes The materials: 50 grams of snake butter, 100 grams of bamb...
Braised bamboo shoots and mushrooms
- The style of cooking is classified: Sichuan Cuisine | Vegetable dish | Suit the taste of both old and young
- Taste: Salty
- Make the difficulty: Ganish food (intermediate)
- Make time: 10 minutes
- The materials: 50 grams of snake butter, 100 grams of bamboo shoots
- Condiment: 25 grams of soy sauce, 10 grams of white sugar, 5 grams of cooking wine, 2 grams of gourmet powder, Chinese prickly ash and water are 3 grams, water starch is 40 grams, 1.5 grams of refined salt, 40 grams of lard, 2 grams of gingers, 30 grams of chicken soup
- Braised bamboo shoots and mushrooms method:
- 1,Wrap up snake butter for 15 minutes with the boiled water, clean and cut it in half, the big one cuts 3; The bamboo shoots peel off the clothing of bamboo shoot, cut the root, cut it in half, scald completely with the boiled water, cut thick slice; The ginger cuts one, obey the knife to strike loose.
2,Very hot oven sit spoon, enter lard, spend Qiang of ginger lump pan when being hot, add soy sauce, chicken soup, cooking wine, gourmet powder, white sugar, Chinese prickly ash and water, take out the ginger lump after boiling, put snake butter, bamboo shoots, boil and move backward to braise on the small fire for 3 minutes, and then move to the middle fire to thicken soup with water starch, drench and enter the bright oil to produce the spoon. - Note:
