First, raw materials: main ingredients: 12 cabbage heart.
Ingredients: Lentinus edodes 100g seasoning: refined salt 2.5g monosodium glutamate 0.5g peanut oil 30g chicken soup 250g water starch 5g.
Methods: 1. Choose a vegetable with a suitable size, take the center of the vegetable, cut the head of the vegetable into olive shape, cut off some leaves of the vegetable, leaving a long stem of about 10 cm, cut the root of the vegetable into a cross knife, and wash it for later use.
2. Heat the wok and add water to boil (add more water).
Add cabbage, stir-fry it up and down, blanch it until it turns green, take it out, rinse it with cold water, and drain it for later use.
3. Heat the pot, put the oil in, pour in the cabbage, mushrooms and chicken soup, and thicken the boiling water with starch. Take a disc, with the roots of cabbage facing the periphery, and put the mushrooms in the middle.
Third, characteristics: bright color, refreshing and delicious.
Iv. key points of operation: 1. Cabbage should be washed clean, and it will change color when scalded with boiling water.
2. When it is poured into the pot to burn, the time should not be too long, otherwise it will turn yellow easily.
3. This method can be used to cook cabbage, mushroom cabbage and so on.
4. There are many ways to install the tray, which can be fan-shaped or prismatic according to different containers.
Raw materials:
Green vegetables (Hong Kong people call green vegetables small hot dishes) and dried mushrooms (fresh mushrooms are also acceptable).
Composition:
Appropriate amount of edible oil, salt and sugar.
Preparatory work:
1, green vegetables (small Tang vegetables) soaked in water for more than half an hour, washed, cut into small pieces and drained;
2, mushrooms soaked, washed and sliced (I like dried mushrooms, because I love flower mushrooms, if it is fresh mushrooms, just wash and slice directly).
Exercise:
1, put the oil in the pot, heat the oil, add the mushrooms, and stir-fry until fragrant;
2. Pour in the vegetables and stir-fry until the vegetables are soft and cooked (the vegetables themselves will come out of water, and no extra water is needed during this period);
3. Add salt and stir evenly;
4, add a little sugar, hang umami (unnecessary, but Shanghainese usually add a little, plus I don't put monosodium glutamate and chicken essence in cooking, so it's best to add a little sugar), pan and plate.
There are many ways to fry vegetables with mushrooms. There are only two kinds mentioned above, and I will introduce more ways to you when I have the opportunity. Might as well have good suggestions or delicious food to bask in, so that we can get to know each other and learn from each other. Can better enrich life.