Shiitake mushrooms and rapeseed have always been my favorite, very delicious. However, every time I make the dish of mushrooms and rapeseed, there is always a question: fry the rapeseed first or the mushrooms first? In fact, both methods are wrong, no matter which one is put first, it will not taste right.

Cooking steps

1. Wash the purchased mushrooms, put them into water, add salt and soak them for 15 minutes to fully soak out the dirt inside, and then rinse them clean. The inside of the mushroom is very dirty, and the black impurities inside must be removed.

2. Cut the washed mushrooms into thin slices, add water and pour it into a pot and heat it until it boils. Then blanch the mushrooms in the water for one minute, take them out quickly, and drain the water for later use.

3. Wash the rapeseed, remove the roots, rinse, and cut into approximately 2cm slices. Note that the stems and leaves of the rapeseed should be separated.

4. Pour the vegetable oil into the pot. When it is 60% hot, put the rapeseed stems into the pot and fry quickly for 30 seconds, then add the rapeseed leaves, stir evenly quickly, and remove from the pot after 20 seconds.

5. Heat oil in another pan, add dried mushroom slices and stir-fry until fragrant, then add a spoonful of oyster sauce and mix well. The mushrooms are very delicious.

6. Since the mushrooms have been cooked, directly add oyster sauce to taste, then add rapeseed and mix well, then sprinkle with chicken essence and serve. Mushroom and rapeseed are emerald green in color, crisp and refreshing, and extremely delicious.