Ingredients for Braised Bamboo Shoots, Radish, and Mushrooms: Dried mushrooms 10 pieces, Radish 1, Spring bamboo shoots 2, Dried scallops 30 grams, Scallions 5, Cooking wine appropriate amount, Light soy sauce appropriate amount, Oyster sauce 1 spoon, Dark soy sauce one-fourth spoon, Monosodium glutamate appropriate amount, Sugar appropriate amount, Salt appropriate amount.
Method: Step 1: Peel the radish and cut into irregular pieces, set aside. Step 2: Soak the mushrooms until rehydrated. Step 3: Soak the dried scallops until rehydrated. Step 4: Cut the white part of the scallions into sections, and the green part into small pieces, set aside. Step 5: Heat the pan with cool oil and stir-fry the radish and bamboo shoots. Step 6: Stir-fry slowly, enjoying the sizzling sound. Step 7: Add mushrooms and continue stir-frying, with the sizzling sound and rich aroma. Step 8: Add dried scallops and continue stir-frying, the fragrance is incredibly tempting. Step 9: Stir-fry until slightly charred. Step 10: Beautiful. Step 11: Add cooking wine. Step 12: Add light soy sauce and dark soy sauce, oyster sauce, and sugar, continue stir-frying. Step 13: Add boiling water and simmer slowly. Step 14: When the sauce is almost reduced, add monosodium glutamate and salt, continue to simmer for one minute. Step 15: Simmering. Step 16: Beautiful. Step 17: Super, super, super delicious. Step 18: Salty and fragrant, rich in taste. Step 19: It goes well with rice. Cooking Tips: Today’s recipe is updated. The addition of dried scallops gives this braised dish a traditional Cantonese flavor! There are tricks to making delicious dishes, and each of my dishes has a little secret. You can search for ‘lunch’ to directly view my recipes!
