Weishan Commune Liuyang Cuisine: Braised Mushrooms with Tea Oil

Overview

The delicate fragrance of wild camellia oil is not suitable for the enthusiasm of many Hunan dishes. Just like camellia, it is more suitable for the elegant and original cooking. This dish is simmered slowly, and the fragrance of wild camellia oil and the umami flavor of mushrooms slowly penetrate each other. Don't rush it. When you eat the smooth and delicate flavor in your mouth, you will know that the wait for this slow cooking is completely worth it.

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• lunch
• dinner
• crab leg mushroom
• king oyster mushroom
• mushrooms
• tea tree mushroom
• white jade mushroom
• wild camellia oil
• chopped green onion
• salt

Ingredients

Steps

1. 1 Wash the king oyster mushrooms and cut them into sections, cut them into slices with a knife, and then cut them vertically into long strips. Wash the tea tree mushrooms, remove the stems, and tear them into half with your hands. Wash the shiitake mushrooms and slice them. Wash the white jade mushrooms and crab leg mushrooms and set aside.

   

2. 2 Put wild camellia oil in the pot and heat the paper to 70% heat.

   

3. 3 Add all the mushrooms and stir-fry over high heat for 3 minutes.

   

4. 4 Add enough water to cover the ingredients in the pot, bring to a boil over high heat, then reduce to low heat, and simmer slowly until the water dries up.

   

5. 5 Add chopped green onion and salt to taste and serve.