Lentinus edodes is rich in nutrients and one of the eight precious mountain treasures. It contains not only amino acids needed by human body, but also many kinds of vitamins. Therefore, it is called "the treasure house of vitamins". Lentinus edodes can effectively prevent colds, enhance human immunity, and also has anti-cancer and anti-cancer effects. Bamboo shoot itself contains a variety of nutrients, with a large amount of cellulose, two kinds of food materials are perfectly matched, plus the use of healthy olive oil to make this dish, it can play a more mellow, full-bodied, excellent taste...
Food Material List
- 1 Fresh Shiitake 8 Flower
- 2 Frozen bamboo shoots 2 roots
- 3 flowering cabbage 2 trees
- 1 Cut the mushroom stalks with scissors, wash them and cook them in a small pot until they are ready for use.
- 2 Prepare the ingredients. Clean the Green River vegetable petals. Slice fresh mushrooms and bamboo shoots. Cut ginger into small slices.
- 3 Boil the water in the pot, add some salt and a few drops of oil, then blanch the vegetables in Qingjiang, wait for the water to boil again, and immediately pick up the cold water.
- 4 Blanch bamboo shoots for another 3 minutes and pick them up.
- 5 Hot pot with olive oil.
- 6 Put in a ginger saucepan.
- 7 Stir-fry bamboo shoots and mushrooms for 2-3 minutes.
- 8 Add the soup boiled with mushroom stalks.
- 9 Add soy sauce to taste.
- 10 Add some fish sauce to refresh.
- 11 Season with sugar and salt.
- 12 Sprinkle some white pepper.
- 13 Stir-fry over high heat and let the soup collect.
- 14 Pour in water, starch, and sprinkle a few drops of sesame oil before you leave the pot.
- 15 Place the pre-scalded Green River vegetables on the bottom of the plate, and then pour into the braised mushrooms and bamboo shoots.
(1) Bamboo shoots can be blanched a little longer to remove the oxalic acid taste. (2) Put a little salt and a few drops of oil in the water before blanching, so that the vegetables can keep green and crisp. (3) Because bamboo shoots are not easy to penetrate into the taste, the final skullcap is slightly thicker and thicker, so that the soup is wrapped on the bamboo shoots, and the taste is better.
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