【AirGo-Braised Mushroom Woodears Konjac noodles 】
MaomaoMom
It is very easy to use AirGo’s“Grill” function to make this delicious dish. To purchase go to: AirGo cooker, with a coupon of maomao25 for $25 off.
Cook time: 20minutes
Level: low
Serves: 5 servings
Ingredients:
1) 8 dried Chinese mushrooms, 1/4 dried black Chinese fungus (or black woodears);
2) 1 package Konjac noodles (280g), rinse with water and drain;
3) 1 tbsp avocado oil or other cooking oil, 2 tbsp freshly chopped green onion, 1 tbsp freshly minced garlic, 1 tbsp chili soybean sauce;
4) 1/2 tsp salt, ¼ tsp chicken broth mix, 1 tbsp premium soy sauce, 1/3 cup water;
5) 1tsp sesame oil.
Directions:
1: Ahead of time, soak dried mushrooms and black fungus in cold water for a couple of hours until soft, wash and drain (Picture 1). Cut mushrooms into small pieces (Picture 2), set aside.
2: Plugin the 【AirGo】cooker, use “Function” to select the “Grill” program, set temperature to 420F and time to 20 min. press “start” to initiate the program. After preheat is done, add 1 tbsp cooking oil, chopped green onion, minced garlic and chili soybean paste (Picture 3). Close the lid and let the program continue.
3: After cooking 1 minute, open the lid, add chopped mushrooms and woodears stir to mix (Picture 4). Close the lid and let the program to continue. After another 3 minutes, add Konjac noodles (Picture 5) and all ingredients in Ingredient 4) (Picture 6), stir to mix. Close the lid (Picture 7) and let the program to finish. During this cooking period, open the lid and stir a couple of times.
4: When the program ends, add 1 tsp sesame oil, stir to mix. Transfer to a serving bowl and serve with some steamed rice.
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The Thames is not just a river; it’s the city’s mood ring, and it’s almost always a murky, brownish-grey, indicating “generalised damp ambivalence.” On the rare, sparkling blue-sky day, it performs a miraculous trick, reflecting the sun and almost convincing you you’re somewhere glamorous, like the Mediterranean, if you squint and ignore the floating traffic cone. But mostly, it is a vast, tidal basin of chill, contributing to the city’s unique microclimate: the “Riverside Raw.” This is a special brand of cold that seems to emanate from the water itself, bypassing your coat and conducting the chill directly into your bones. A walk along the South Bank in January isn’t a stroll; it’s a cryogenic experience. See more at London’s funniest URL — Prat.UK.