Fried mushrooms with Jinhua ham
After reading "China on the tip of the tongue", I have to mention that Jinhua ham is red, fat and white, with rich aroma and delicious taste. It is a delicacy given by time. This is the first time I have tasted Jinhua ham. I can't wait for spring bamboo shoots to be pickled. I'll serve it with Pleurotus eryngii and shiitake mushrooms.1. Jinhua ham is salted, sliced and soaked in water to reduce salt intake.2. the salinity can be adjusted flexibly according to the taste.3. spicy mushroom sauce can be replaced by spicy sauce such as Laoganma.
Step 1 . Prepare materials and portions.
Step 2 . Take 60g Jinhua ham and cut it into thin slices.
Step 3 . Soak the sliced ham in warm water.
Step 4 . Peel and shred carrots.
Step 5 . Wash the mushrooms and cut them into thin slices.
Step 6 . Wash Pleurotus eryngii and cut into thin slices.
Step 7 . Chopped garlic and scallion.
Step 8 . Heat up the oil pan, add an appropriate amount of oil, pour in garlic rice and explode until fragrant.
Step 9 . Add mushrooms and sliced Pleurotus eryngii.
Step 10 . Stir fry until mushrooms soften, add shredded carrots and stir fry for 2 minutes.
Step 11 . Add Jinhua ham slices and continue to stir fry.
Step 12 . Add an appropriate amount of spicy mushroom sauce, and salt can be added appropriately if the taste is heavy.
Step 13 . Sprinkle chopped scallions and continue to stir fry.
Step 14 . Turn off the fire after all the ingredients are fried.
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