Sharing Of Recipes For Cantonese Home-cooked Dishes, Including The Top Ten Chinese Home-cooked Dishes Selected By Netizens
Done in five minutes! The secret to crispy mushrooms and rapeseed
After a busy day, what people miss most is not the big fish or meat, but the refreshing and delicious plate of stir-fried mushrooms and rapeseed. This seemingly simple home-cooked dish is actually an entry-level dish that tests the heat and knife skills. Many people fry the rapeseed in a yellowing and watery state, and the mushrooms are not tasty enough. In fact, as long as you master two key steps, you can make mushrooms and rapeseed that is more delicious than a restaurant in five minutes.
Food preparation:
The main ingredients are 8 to 10 fresh shiitake mushrooms, weighing about 150 grams, and 300 grams of rapeseed. You should choose the ones that are small and delicate and green in color, because they will taste sweeter.
Accessories: 3 cloves of garlic (sliced), 1 small section of green onion (chopped into finely chopped green onions)
In terms of seasonings, you need one tablespoon of light soy sauce, about fifteen milliliters, one tablespoon of oyster sauce, about fifteen milliliters, and one teaspoon of sugar, about five grams. This is the key to improving freshness. You only need a little salt, and the water starch must be properly prepared, that is, one teaspoon of cornstarch plus two tablespoons of water and stir evenly. There must also be an appropriate amount of cooking oil.
Cooking steps:
When pre-processing ingredients, the stems of the mushrooms should be removed, washed and sliced. The thickness of the slices is about 0.5 cm. Do not cut them too thin. If they are too thin, they will easily break. The roots of small rapeseed need to be cut off, then broken into individual leaves, and washed with running water. They must be rinsed thoroughly, especially at the roots where mud is easily hidden. Cut the garlic into slices and cut the onions into chopped green onions.
2. The most critical step is: blanch the water. Prepare a pot and boil the water. When the water is boiling, add a few drops of cooking oil and a little salt (this is the secret to ensuring that the rapeseed remains green and does not turn yellow). The first step is to slice the mushrooms into slices and blanch them in a pot for about 1 minute, then take them out and drain them. Next, place the rapeseed into boiling water and blanch it for about 30 to 40 seconds. When the color of the rapeseed changes to dark green and the leaves become soft, quickly take it out, drain the water and set it aside. It should be noted that the two cannot be blanched at the same time, and the time required for each is different.
3. Stir-fry until fragrant: Heat the wok, then pour in an appropriate amount of cooking oil. When the oil temperature reaches 50% hot, add the garlic slices and chopped green onions into the pot, and then sauté over medium-low heat until fragrant .
4. Quick stir-fry: Pour the blanched mushroom slices into the pot, turn to medium heat and stir-fry for about 30 seconds to bring out the aroma of the mushrooms. Then, add the blanched rapeseed and stir-fry quickly to make it even.
5. Season and take out the pan: Pour soy sauce and oyster sauce along the edge of the pan, sprinkle with sugar , and stir-fry quickly so that the seasonings can evenly adhere to the ingredients. The action must be quick to prevent water from being stir-fried for a long time. Finally, pour in the prepared water starch , turn on the high heat and stir-fry quickly for a few times. When the gravy becomes bright and evenly hangs on the ingredients, turn off the heat and take it out of the pot.
Food Tips:
It should be noted that after rewriting as required, the sentence will become jerky and difficult to understand. The following is the rewritten content: The key point is that the heat is the soul, and it must be maintained at medium-high heat for rapid stir-frying from beginning to end. Especially in the final thickening stage, the fire can quickly lock in the moisture and flavor, making the dish appear oily and shiny.
No loss of nutrients: Shiitake mushrooms are rich in lentinan. Blanching them can not only remove impurities and earthy smell, but also make them easier to ripen and tasty. Rapeseed is rich in vitamin C and calcium, and blanching it quickly can retain its nutrients and sweet taste to the greatest extent.
<strong>Taste improvement: The key to this dish is being able to taste the original flavor of the ingredients. Mushrooms <strong> Boil the water, put the ingredients in and blanch it And<strong>Put the dishes in the pot and heat them. process, and then exudes a delicious and rich flavor like meat, which is mellow and not frivolous. This is incomparable to any artificially produced substances that can add umami to food. And select fresh and tender rapeseed, <strong>heat the water to a certain level and blanch it in it When it reaches the right state, during the whole process of chewing, there will be a faint hint of sweetness that seems to be present but not yet present, which complements and complements the rich atmosphere of the mushrooms.
Versatility and innovation: If you don’t like oyster sauce, you can replace it with an equal amount of abalone juice, and the flavor will be better. For those who like spicy food, adding a dried chili segment when stir-frying can immediately enhance the taste level.
This dish takes no more than ten minutes from preparation to serving. However, it achieves a delicate balance between nutrition and flavor. It has a light taste, but is not bland. It is an excellent partner for rice. At the same time, it It is also an effective way to soothe and soothe a tired body and mind. Next time, when you are facing a table full of meat and feel tired of it, you might as well make such a plate yourself, calm down and appreciate the simplicity and beauty brought by vegetables.
