material
Water-soaked mushrooms150g, Chinese cabbage 250g. 2 tablespoons salad oil, Shaoxing wine, soy sauce and vinegar 1/2 tablespoons each, refined salt and monosodium glutamate 1/3 tablespoons each, a little pepper, sliced onion and garlic, a little Jiang Mo, and a proper amount of starch.
working methods
1. Wash the cabbage, remove the leaves, cut into pieces with a spatula, blanch thoroughly with boiling water, remove and cool, and drain the water; Wash the water-soaked mushrooms, cut off their pedicels, slice them with a spatula, blanch them thoroughly, and take them out for later use.
2. Heat the wok, add the base oil, stir-fry the wok with onion, ginger and garlic, burn Shaoxing wine and vinegar, add Chinese cabbage slices, stir-fry mushrooms for a while, add soy sauce, refined salt and monosodium glutamate, stir-fry evenly, sprinkle pepper and water starch, pour oil, and take out the pan and plate.
Practice 2,
material
Water-soaked mushrooms150g, Chinese cabbage 250g. 2 tbsps of seasoning salad oil, 2 tbsps of Shaoxing wine, soy sauce, vinegar1/,3 tbsps of refined salt, monosodium glutamate1/,a little pepper, onion, garlic slices and Jiang Mo, and a proper amount of starch.
working methods
1. Wash the cabbage, remove the leaves, cut into pieces with a spatula, blanch thoroughly with boiling water, remove and cool, drain the water, wash the water-soaked mushrooms, cut off the pedicels, slice with a spatula, blanch thoroughly, and remove for later use.
2. Heat the wok on high fire, add the base oil, add onion, ginger and garlic into the wok, burn Shaoxing wine and vinegar, add Chinese cabbage slices, stir-fry mushrooms for a while, add soy sauce, refined salt and monosodium glutamate, stir-fry evenly, sprinkle pepper and water starch, thicken, pour oil, and take out the pan and plate.
Material replacement
The raw material can be water-soaked fungus instead of water-soaked mushrooms, which is called black fungus cabbage slices.
Taste change
Adding seaweed and mushroom essence to the seasoning is called seaweed fried mushroom cabbage.
Exercise 3,
material
Olive oil 1 tbsp, Chinese cabbage 675g, fresh mushrooms, 4 tbsps of Chinese liquor, 2 cloves of garlic, chopped into powder, salt and freshly ground black pepper, 2 tbsps of fresh chopped green onion.
working methods
1. Put olive oil into a frying pan and preheat it with medium heat. Stir-fry mushrooms continuously 10 minutes.
2. Stir the wine and garlic into the frying pan and continue to cook until most of the wine is boiled dry. Sprinkle with salt, pepper and shallots and fry for 1 min.
Practice 4,
material
250g of Lentinus edodes, 250g of Chinese cabbage, 250g of celery, 1 red pepper, water chestnut, ginger, garlic, salt and chicken essence.
working methods
1. Slice mushrooms and horseshoes.
2. Cut the celery and slice the pepper.
3. Take the oil pan, saute the ginger and garlic, and stir-fry the mushrooms.
4. After the mushrooms are soft, stir-fry the other ingredients until they are green.
5. Season with salt and chicken essence.
Practice 5,
material
Fresh mushroom160g, Chinese cabbage, 2 garlic, 2 dried onions, a little bean sprouts, 20㏄ olive oil, 5g coriander, appropriate salt and appropriate white pepper.
working methods
1. Wash fresh mushrooms and cut them into small pieces; Crush garlic and dried onion and set aside.
2. Heat a pot, add olive oil, add garlic by the method of 1, and stir-fry chopped dried onion until fragrant.
3. Add 1 mushroom pieces, salt and white pepper and mix well. Finally, remove from the fire, add chopped parsley and stir well. Serve and decorate with small bean sprouts.