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The way to make mouth-watering nai mushrooms
Mushrooms belong to a type of fungus, and there are many varieties of mushrooms with many cooking methods. They can be made into braised dishes, soups, or cooked, and the texture will be different depending on the method. Mushrooms are also very nutritious, and eating mushrooms regularly can supplement the body’s trace elements. It is a dish suitable for all ages.
Braised mushrooms
Materials
500g mushrooms, 1 spoon of oyster sauce, 1 spoon of Lee Kum Kee braising sauce, 1 spoon of sugar, a little black pepper, a little scallion
Methods
1. Wash the mushrooms, slice them, and blanch them in boiling water and remove them.
2. Heat a little olive oil in the pot, add mushroom slices, and stir-fry for a moment. Add oyster sauce and stir well;
3. Add an appropriate amount of water, braising sauce, sugar, and black pepper, and bring to a boil over high heat.
4. Turn the heat to medium and simmer until the sauce is reduced, then sprinkle with chopped scallions.
Salted mushrooms
Materials
500g mushrooms, 1 egg yolk, salt, chicken essence, dry starch, flour, appropriate amount of salted pepper powder
Methods
1. Tear the mushrooms into small strips, wash them, and slightly squeeze out the water.
2. Add all other ingredients, make sure the seasoning is good, because you don’t need to add extra seasoning after frying. Also, don’t add too much salt, because chicken essence and salted pepper also contain some salt.
3. After mixing evenly, a layer of batter will cover the mushrooms evenly. At this point, you can put them in the pot and fry them over low heat. Use chopsticks to stir constantly to prevent the batter-covered mushrooms from sticking together.
4. When the mushrooms are crispy and golden, they are ready to be taken out. If the oil temperature was not well controlled before, you can re-fry the mushrooms in hot oil. Drain the oil and set aside.
Tips
If the seasoning was too light before, sprinkle some salted pepper evenly on the mushrooms while hot. (And this way, it can be more fully called salted mushrooms.)
Cream of mushroom soup
Materials
5 white mushrooms, 1/2 onion, half a can of Nestle cream, butter, water, chicken essence, flour, a little salt, a little black pepper, a little parsley
Methods
1. Wash the white mushrooms, drain the water, slice them, and chop the onions into small pieces, set aside.
2. Dissolve 10g of chicken essence in 600ml of water, stir until dissolved, and set aside as chicken broth.
3. Heat the butter in the pot over medium heat, and when the butter melts, add the flour and stir for 1 minute to make butter noodles. (The flame should be low, otherwise it is easy to burn.) Remove and set aside.
4. Place the remaining butter in the pot, add chopped onions, and stir-fry the mushrooms for a moment. Add chicken broth and cream and cook for about 10 minutes, then add more butter and stir the noodles well.
5. Finally, add salt and black pepper, mix well, and it’s ready to be served. Garnish with fresh parsley after plating.
