Main ingredients:
Oyster mushrooms: 100g; Shiitake mushrooms: 100g; Button mushrooms: 100g; Shimeji mushrooms: 100g; Wood ear mushrooms: 8 pieces; Carrot: half; Spring onion: appropriate amount; Garlic: appropriate amount.
Seasonings:
Salt: 10g; Soy sauce: 15g; Cooking wine: 8g; Sugar: 10g; Sesame oil: 5g; Thirteen spices: 5g; Starch: 15g.
Taste: Salty and fresh; Cooking method: Stewed; Time: Half an hour; Difficulty: Ordinary.
Steps for cooking Stewed Mixed Mushrooms
Wash and slice the oyster mushrooms.
Wash and slice the shiitake mushrooms.
Tear the button mushrooms into strips.
Wash and slice the shimeji mushrooms.
Cut the wood ear mushrooms into sections after soaking. Blanch the above mushrooms in boiling water, then rinse with cold water and drain for later use.
Cut the carrot into diamond-shaped slices.
Cut the spring onion and garlic into slices.
In a bowl, mix appropriate amount of salt, soy sauce, cooking wine, sugar, starch, and sesame oil with a small amount of water.
Heat the wok with cold oil, add thirteen spices and spring onion and garlic to stir-fry until fragrant.
After the fragrance comes out, add the carrot and stir-fry until soft.
After the carrot is soft, add the blanched mushrooms and stir-fry for a few seconds.
Pour the prepared sauce along the edge of the wok, continue to stir-fry for a few seconds, and then it’s ready to serve.
