Mushroom pot is a traditional dish of Han nationality in Guangdong province, which belongs to Cantonese cuisine. All kinds of mushrooms, green peppers, bamboo shoots. After the oil is heated, fry the white mushrooms and straw mushrooms first. Take the mushrooms out when they come out of the water. Keep the mushroom soup. After the pot is hot, stir-fry the diced bamboo shoots with oil, stir-fry the mushrooms evenly with low fire, add the mushroom soup for a while, stir-fry the green pepper evenly, and add the fried mushrooms and diced red pepper.

condiments

White mushroom (fresh) mixed mushroom pot

Appropriate amount of straw mushroom

Appropriate amount of fresh mushrooms

condiments

1 bamboo shoots

Red pepper 1

1 green pepper

condiment

Appropriate salad oil

Appropriate salt content

5 grams of soy sauce

Appropriate amount of oyster sauce

5 grams of onion

working methods

1 Dice all kinds of mushrooms, green peppers and bamboo shoots.

After the oil is hot, fry the white mushrooms and straw mushrooms first. Take the mushrooms out when they come out of the water. Keep the mushroom soup. When the pot is hot, fry the diced bamboo shoots with oil and use low heat.

Stir-fry mushrooms evenly, add mushroom soup for a while, add diced green pepper and stir-fry evenly, add fried mushrooms, add salt, soy sauce and oyster sauce, adjust the taste, and sprinkle with chopped green onion to serve.

knack for cooking

1 Stir-fry mushrooms to prevent mushrooms from yielding water: stir-fry mushrooms first, add soup, and then put the soup back into the dish, so that the umami flavor will not be lost and the dish will not be affected by the yield of mushrooms.

2, bamboo shoots to astringent taste first stir-fry with a small fire, never use the method of drowning, it will remove the umami taste.