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Processing Method and Key Technical Points for Oyster Mushroom and Shredded Kelp

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Ingredients: 300 g fresh oyster mushrooms, 200 g rehydrated kelp, 50 g carrot, 20 g soy sauce, 10 g cooking wine, 3 g refined salt, 2 g monosodium glutamate (MSG), 10 g scallion, 5 g ginger, 15 g water starch, 5 g sesame oil, 50 g oil, an appropriate amount of clear fresh broth. Method: Wash the oyster mushrooms, remove the root bases, blanch briefly in boiling water, scoop into cold water to cool, squeeze out the water, and cut into shreds. Wash the kelp, cut into shreds, blanch briefly in a pot of boiling water, remove and drain off the water. Wash the carrot and cut into shreds.

Ingredients: 300 g fresh oyster mushrooms, 200 g rehydrated kelp, 50 g carrot, 20 g soy sauce, 10 g cooking wine, 3 g refined salt, 2 g MSG, 10 g scallion, 5 g ginger, 15 g water starch, 5 g sesame oil, 50 g oil, an appropriate amount of clear fresh broth.

Method:

Wash the oyster mushrooms, remove the root bases, blanch briefly in boiling water, scoop into cold water to cool, squeeze out the water, and cut into shreds. Wash the kelp, cut into shreds, blanch briefly in a pot of boiling water, remove and drain off the water. Wash the carrot and cut into shreds. Wash the scallion and cut into fine pieces. Wash the ginger and cut into shreds.

Place the wok over heat, add the oil, and after it is hot, add the chopped scallion and ginger shreds to season the wok, then add the oyster mushroom shreds, kelp shreds, and carrot shreds; after stir-frying, add the cooking wine, refined salt, soy sauce, and clear fresh broth; after bringing to a boil, add the MSG, then thicken with water starch, drizzle in the sesame oil, and it is ready.

This dish has the effects of supplementing iodine, preventing and fighting cancer, lowering blood pressure, and lowering blood lipids.

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