1: Cut water-borne mushrooms or fresh mushrooms into pieces. ?

(Dried mushrooms can be soaked in warm water for more than half an hour before flowering. )?

2. Then pour some oil into the wok. Pour oyster sauce and soy sauce when the oil is hot?

This amount can be determined according to the taste and the number of mushrooms. )?

3: Stir well and pour in the chopped mushrooms and cabbage. Keep stirring. Stir-fry until the mushrooms become soft and narrow, and the sauce color is even, then turn off the heat and plate. ?

This dish doesn't need salt, because oyster sauce and soy sauce are already salty, and it doesn't need monosodium glutamate, so it is fresh enough. Just adding mushrooms may feel a little dry. Don't add it, the water will come out when frying. Moreover, the viscosity of oyster sauce just saves the thickening process. ?

Mushrooms can be made with water or fresh. Some people like the taste of water, others like fresh and smooth, it's up to you.

Second, green vegetables in oyster sauce, the same as above, add one or two spoonfuls of oyster sauce after ordinary frying of green vegetables.

Third, garlic vegetables, like fried ordinary vegetables, add garlic when the vegetables begin to shrink. ?

The main point of cooking green vegetables is that it is best to blanch with boiling water before frying, with as little oil and salt as possible, and as light and delicious as possible-this is the characteristic of Cantonese cuisine. ?

Fried eggs with hibiscus?

Which dish is Cantonese?

Features golden color, fresh and delicious, well-known in the north and south. ?

200 grams of eggs, 60 grams of barbecue, water-soaked mushrooms 10 grams, 30 grams of magnolia slices, and ginger 10 grams. Seasoning oil 100g, sesame oil 10g, a little pepper, wet starch 10g, salt 4g, monosodium glutamate 3g and a proper amount of hairy soup. ?

Production process (1) Beat the eggs in a bowl with chopsticks, add pepper, salt and monosodium glutamate, and stir well. (2) Shred barbecued pork, water-soaked mushrooms, magnolia slices, onions and ginger, put them into eggs and stir them evenly for later use. (3) Stir-fry the spoon with high fire, pour in the big oil, heat it to 70% to 80%, pour in the eggs, and fry it with slow fire until both sides are golden and cooked. (4) Cook a proper amount of hairy soup on the egg, thicken it with diluted wet powder and drop sesame oil. ?