Ingredients
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300g rape flowers
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25g dried shrimp
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20g shiitake mushroom
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20g winter bamboo shoots
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seasoning
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10g scallions
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10g ginger slices
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5g green onions
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3g ginger
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1 teaspoon salt
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1 teaspoon chicken powder
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a little cooking wine
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1 teaspoon sesame oil
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2 tablespoons vegetable oil
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red chili oil
Directions
Tips
Steps
|
1
Done
5 minutes
|
Remove root and old leaves from rape flowers. Wash and cut into 3cm long strips. |
|
2
Done
5 minutes
|
Peel winter bamboo shoots. Wash and cut into pieces; Wash shitake mushrooms, cut into slices. Blanch until cooked through. Remove and allow to cool. |
|
3
Done
5 minutes
|
Wash and clean shrimp and put them into a bowl. Add scallion strips, ginger slice, and a little cooking wine. Mix well. |
|
4
Done
10 minutes
|
Put shrimp into a steamer, steam with high heat for 5 minutes. Remove from hot. Take out shrimp. Store the steamed soup in a bowl for later use. |
|
5
Done
5 minutes
|
Preheat the pot. Add oil to fry shredded green onion and ginger until fragrant. |
|
6
Done
5 minutes
|
Add cooking wine, shrimp and steamed soup to stir-fry. |
|
7
Done
5 minutes
|
Add winter bamboo shoots and shitake mushroom slices and stir-fry over high heat. |
|
8
Done
5 minutes
|
Add rape flowers to stir-fry. Add salt and chicken powder. Stir-fry until cooked. |
|
9
Done
5 minutes
|
Sprinkle sesame oil and mix well. Add chili oil if you love spicy flavor. Serve. |
