Teach you to make the best asparagus fried mushroom novice quick get!
🍄This asparagus mushroom is a dish I often make at home. Every time my friends come to dinner, I will basically bring it out. My friends in the fat reduction period can do without butter, but it doesn't matter if butter is rich in vitamin A and a small amount is eaten, because asparagus mushrooms with butter are really super fragrant!🍄Tricholoma matsutake has very high nutritional value. One of the outstanding items is that it is rich in trace element selenium. Its content is second only to that of Ganoderma lucidum asparagus. Its selenium content is also higher than that of ordinary vegetables and mushrooms. It can even be comparable to that of marine fish, shrimp and other food materials. Selenium is the veritable "king of anti-cancer" among trace elements ~!
Food Ingredients
Asparagus
250g
white mushroom
120g
Garlic
2 petals
Olive oil
right amount
Butter
10-15g
black pepper
right amount
Salt
right amount
Step
1
Tricholoma matsutake Wash, slice, sliced, sliced, sliced, sliced, asparagus, and removed the old root Wash, sliced, sliced, sliced, sliced, and sliced, sliced, sliced, and sliced asparagus. Boil, add a little salt, blanch, blanch, and blanch asparagus for 1 minute.
2
Sliced garlic in a pan over medium to small heat with hot oil (not too much oil)
3
Garlic slices are slightly yellow and then Tricholoma matsutake (don't worry about the juice that will come out when mushrooms absorb oil and stir-fry mushrooms over low heat)
4
Stir-fry until the mushroom is yellowish and then add a small piece of butter.
5
Melt the butter and stir-fry the asparagus.
6
Season with salt and black pepper
7
Eat!
8
I use this freshly ground black pepper.
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