Shiitake Mushroom Gluten

Let's eat! Specialty!

Let's eat! Specialty!

Material

Oil gluten
Dried shiitake mushrooms Bubble one night in advance
Dried fungus Bubble one night in advance
Shallot 1
green pepper Half

Preparation 1: Oil gluten pokes a hole one hour in advance under water, or it is hard to burn soft.

Preparation 2: Slice the dried shiitake mushrooms that have been soaked :; tear the fungus into pieces; pat the garlic; slice the shallots; cut the green pepper.

Heat the oil in the wok, add mushrooms and stir-fry, then add fungus and oil gluten, stir-fry and let the soy sauce and the water of the mushrooms burn together.

After the water has softened slightly, add less old color and continue to burn.

Add salt, green onion and chili to enhance the flavor before cooking, then burn it for a while, then you can install the plate.

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