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| Fried Oak-Mushrooms |
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| There are about 50 kinds of mushrooms, and they are all different in taste and
scent. The pine-mushroom is especially high in nutritional value and tastes
great, so they are highly priced. The ones we commonly consume are fried
button-mushroom, oyster mushroom and Champignon. They are usually put in to
cooked herbs, noodles, steamed dish, stew, and seasonings. |
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| Oak-mushrooms 65g, oyster mushrooms (Pleurotus ostreatus) 10g, beef 20g, eggs 10g, Minari (dropwart) 10g, carrots 10g, onions 7g, garlic, soy sauce, sesame salt, starch, sugar |
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1. Remove the roots of the oyster mushroom and slightly boil it in salt water. Cut it up into
large chunks. (For dried oyster mushrooms, clean them by soaking in water for an hour)
2. When the oak-mushrooms become soft, remove the stems and chop into large pieces.
3. Cut the beef into large pieces.
4. Cut the onion in half and chop it up into 1cm cubes. Chop the carrots 1cm in width and
4cm in length.
5. Cut the dropwart into 4cm lengths. Mix egg and salt, then make a thin pancake. Slice it.
6. Season the meat with soy sauce, sesame oil, chopped green onions, and minced garlic
and leave until soaked.
7. Dissolve starch into water.
8. Add oil and heat the pan , then fry the seasoned meat. Add mushrooms, onions, and
carrots. Fry until it is well cooked. Add soy sauce and 1/2 cup of water, then boil
slowly. Add some sesame seedoil and mix. |
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