Braised mushrooms with scallops
Tianbei has the characteristic of absorbing taste. The mushroom juice penetrates deeply into Tianbei, making it more juicy and soft. Fungi are not only delicious, but also rich in amino acids. They were most suitable for eating at that time. Tianbei may have a "naughty" taste after long-term storage or deep fermentation. Some friends like it, and some friends may not like it. You can blanch Tianbei into the dish.The nutritional value of fungus plants is very rich. They contain more protein, carbohydrates, vitamins, etc., as well as trace elements and minerals. Eating more can increase human immunity.
Step 1 . Slice the scallop and mushroom separately, and chop the shallots and ginger.
Step 2 . Blanch the scallops and Tricholoma separately, and cool them to dry.
Step 3 . Put the bottom oil in the pot, add the spring onions and ginger, stir fry the mushrooms, add the soy sauce and cooking wine, and let the water boil for 5 minutes.
Step 4 . After 5 minutes, add sugar, salt, pepper and scallop and continue to cook for about 2 minutes.
Step 5 . Add water lake powder and stir fry, then light sesame oil and take out of the pot.
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