Stewed mushrooms with carrots and bamboo sprouts
Rinse the mushrooms, soak in 150 ml of cold boiled water for 25 minutes, then remove the mushrooms and chop, and strain the water. Peel the carrots, cut into cubes. Cut the bamboo shoots into scallops. Wash the parsley. In a deep frying pan, combine the dashi and the water in which the mushrooms were soaked, and bring to a boil. Put mushrooms, carrots and bamboo shoots in a pan, simmer under a lid over medium heat for 3-4 minutes. Add sugar, simmer for another 5 minutes, then add wine and soy sauce and cook over high heat, shaking the pan occasionally, for another 1 minute. Cool the finished vegetables, arrange on plates, garnish with parsley leaves.
| Products |
| dried mushrooms |
one hundred |
r |
| boiled bamboo shoots |
one hundred |
r |
| dashi broth |
one hundred |
ml |
| carrot |
1 |
PCS. |
| soy sauce |
1.5 |
Art. spoons |
| sugar |
1 |
Art. the spoon |
| dessert wine |
1 |
h spoon |
| parsley |
2-3 |
twigs |
|
|
