Watch on YouTube
Home-style

Minced Garlic Tiger Lily Buds | Chinese Food Easy Recipes

▪ Ingredients  ▪

Ingredients

Quantity

Golden Needle Mushroom

500 g

Small onion, garlic

a few

Cooking oil, salt, sugar

a few

Oyster sauce, soy sauce

a few

 

▪ Detailed steps  ▪

Remove the roots of enoki mushrooms and wash them, then spread them on a plate

Take a small bowl, pour in oyster sauce, soy sauce, cooking oil and water to make a sauce

Pour the garlic into the hot oil, then add a little salt and sugar and stir-fry over slow fire

Spread fried garlic over enoki mushrooms and drizzle with sauce

Steam for 10 minutes, remove from the oven and sprinkle with chopped green onion, the dish is complete

You may also like
Home-style

How to cook green soybean | Chinese Food Easy Recipes

Mao beans are rich in nutrients and can be found everywhere in summer night markets along with crawfish, and when chilled, they make a perfect summer snack that is refreshing and appetizing.
Home-style

Singing Broccoli, check out and eat it | Chinese Food Easy Recipes

Loud oil is a dish made by sprinkling seasoning on the treated ingredients and then drizzling a little hot oil, which will make a nuisance sound, hence the name. This dish is a cold dish, refreshing and simple to make. In the feast of big fish and meat, it will give people a small fresh feeling.
Home-style

Steamed Shrimp with Egg Tofu | Chinese Food Easy Recipes

Japanese tofu, also called tamago tofu, is made of egg as the main raw material and has the smoothness and tenderness of tofu and the delicious fragrance of egg, and it is steamed with shrimp to make it fresh and smooth for all people.
Home-style

Better than taking out: Kung-pao chicken Choowefun | Chinese Food Easy Recipes

After the entrance of Kung Pao chicken, the tongue first feels slightly numb and lightly spicy, and then the taste buds are hit with a sweetness, numb, spicy, sour and sweet wrapped in diced chicken, green onion and peanut rice that makes people want to stop. Today's Kung Pao Chicken is a simple and modified version of this dish, with fewer complicated steps and less rigorous fire control, but still retaining the essence of Kung Pao Chicken, which you deserve.