Ingredients: dried mushrooms 100g, Chinese cabbage 250g, 3 eggs, salt 20g, chicken essence 20g, vegetable oil 20g.
Practice steps:
1. Soak the mushrooms in advance, squeeze out the water from the soaked mushrooms, put them in a pot, add water and salt, and simmer for 15 minutes. Then take out, drain and cut into pieces.
2. Wash the Chinese cabbage, blanch it in boiling water, then take it out and let it cool, drain the water, and then chop the vegetables.
Add a little salt to the eggs, and then break them. Heat oil in a pan, pour in eggs and stir-fry until cooked.
4. Put the chopped Chinese cabbage into the pot, add the chopped mushrooms, add the eggs, salt and chicken essence, and stir well.
5. put vegetable oil in the pot and cook the oil.
6. After the oil cools, put the cooked oil into the pot and stir well.