This is a one of my husband’s favourite soup.
1, Chop mushroom into slices, also prepare some chopped garlic.
2, Heat a pot. Oil in. Sear mushroom till aromatic and soft.
3, Season with salt, black pepper and mixed herbs.
4, Pour in milk. And bring to boil.
5, Turn to low heat. Let it simmer for about 10 mins with the lid on.
6, Pour everything into a blender and blend till very smooth.
1，Prepare all the ingredients: bacon (cut into slices), mushrooms (cut into slices), onion (cut into small dice).
2, Cook pasta first. I would like to cut down 2 mins of the cooking time shown in the instruction on the package. Drain the pasta and put aside.
3, Heat a pan. Add in oil. Stir fry onions till transparent.
4, Add in bacon, and sear them a bit. Then add in mushroom slices. Stir fry for a minute or 2. Season with salt and black pepper.
5, Spread in 1 tbsp flour. Quickly stir fry evenly. Flour will help to thicken sauce.
6, Pour in 3/4 cup milk (you can use less or more milk depending on how thick you want the sauce to be). Bring the sauce to boil, and turn down the heat. Add mixed herbs, let it simmer for 3-5 minutes.
7, Put nearly-cooked pasta in, cook for another 2 minutes. Sprinkle cheese to add more flavor.
8, Serve with a little bit more black pepper.
1, prepare ingredients: mushroom (I chose maitake mushroom, and it’s my first time to cook this kind of mushroom). Leftover cooked rice, garlic 2 cloves (chopped), 1 tbsp butter, 1 tsp olive oil, 2 tsp mixed herbs, salt, black pepper, milk 1/2 cup and cheese.
2, heat a pan, add in olive oil and butter.
3, when butter melts, add in garlic. Stir fry till aromatic.
4, add in mushroom. Stir fry till they become softened.
5, pour into milk, add in salt, black pepper and herbs. Simmer for 3 mins.
6, turn up the heat and reduce the sauce a bit.
7, add in rice. Mix rice evenly with mushroom sauce.
8, let rice fully absorb the mushroom sauce.
9, off the heat. Take out the rice and put into a bowl. Sprinkle cheese over the top.
10, use microwave to heat the rice till cheese melts. Actually, oven would be a better choice, but I didn’t find a proper container, so please try oven if you can.
Because My mini king oyster mushrooms are not in unified size, so I cut the bigger ones into halves. You can also use normal king oyster mushrooms, just cut them into slices before cooking.
And done!
This is a typical dish of Northern China cuisine. 2 secret ingredients are dried mushroom and sweet potato glass noodles.
I brought them here from my hometown when last time I went back.
This type of sweet potato glass noodles need to be soaked in water for hours to get softened. Also wash mushroom many times and soak them before cooking.
Stir occasionally and reduce the sauce with high heat.
Prepare the sauce:
2 chopped garlic cloves,
sugar 1 tsp,
light soy sauce 2 tsp,
oyster sauce 1 tsp.
oil 1 tsp
Mix well in a small bowl.
Put mushroom into the oven. 180 degree C and 20 mins.
Flip a bit in the halfway.
If you don’t have a griller, but you really want to try BBQ pork at home, maybe you can try my method. All you need is a skillet.
Sear with low heat to make sure pork belly is fully cooked.
If you want to add vegetables, you can push pork belly to the side. Arrange vegetables in the skillet.
I used sausage, shiitake mushroom, onion, green chili and garlic. Fat from the pork adds more flavor to vegetables.
Cook with low heat and patience.
You will get shiny golden pork belly and nice pot of mixed vegetables.
Dip them in the sauce you like. Because I didn’t marinate the pork, so they taste plain. You can serve in Korean style, with salt, kimchi, pickles and lettuce.
If you want to marinate the pork before cooking, that will also work.
It’s a nice choice for Chinese New Year.
Cooking For Fun 