500 grams of Chinese cabbage seedlings, fresh mushrooms 100 grams.

condiments

Vegetable oil 1 teaspoon clear chicken soup 200ml.

Salt 1/2 teaspoons of white pepper 1 pinch.

Flour 1 teaspoon cold water 1 spoon

Steps of mushrooms and cabbage

1. Chinese cabbage seedlings are sorted, washed and drained. Take a soup pot, put half a pot of water, boil it, add Chinese cabbage, blanch it 1 min, take it out immediately, and drain it. Wash mushrooms and cut them into thin slices.

2. Put the wok in medium heat and put the vegetable oil. Heat the oil to 60%, add mushrooms, stir-fry for 3 minutes, and shovel out.

3. Mix raw flour with cold water. Put chicken soup, salt and pepper into the original pot, add water starch and cook while stirring until the soup becomes thick and transparent. Put the blanched vegetables in, cook for 2 minutes, take them out and put them on a plate. Then pour the fried mushrooms on it.