1. Ingredients: mushrooms, rapeseed moss, seasonings, salad oil, salt, oyster sauce, starch, and sugar.

2. Production steps:

1. Wash the vegetables.

2. Add a little salt and oil to the water, bring to a boil and blanch the cabbage. The vegetables blanched in this way can maintain a good color, and it is also suitable for other vegetables.

3. Take out the cabbage sum and then run it through cold water.

4. Select mushrooms that are basically the same size and have a smooth surface, remove the stems and set aside.

5. Put oil in the pot, heat and stir-fry the mushrooms until they become soft.

6. Add appropriate amount of boiling water and simmer.

7. After boiling, add oyster sauce, sugar, and salt according to personal taste. Reduce heat and simmer until mushrooms are fragrant and soft but not rotten.

8. Take a long plate and arrange the dishes on it.

9. Turn off the heat and place mushrooms on the other side. Thicken the soup in the pot and pour it over the mushrooms.

Mushroom and cabbage hearts

Ingredients: Ingredients:

350 grams of mushrooms, 500 grams of cabbage hearts, 500 grams of vegetable oil (actual consumption is about 50 grams), vegetarian 300 grams of soup, 3 grams of refined salt, 2 grams of MSG, 2 grams of rice wine, 3 grams of white sugar, 20 grams of wet starch, and 10 grams of sesame oil.

Preparation method: (1) Wash the cabbage heart, sharpen the head of the cabbage heart, and then use a cross-cut knife from the tip of the cabbage heart to a depth of 1/5 of the cabbage heart.

(2) Heat the wok, heat the oil until it is 50% hot, add the green cabbage hearts, stir them constantly with a spoon until the cabbage hearts are soft and cooked, pour them into a colander and drain the oil.

(3) Heat the original pot, add 100 grams of vegetarian soup, fried cabbage hearts, 1 gram of refined salt, 1 gram of MSG, and white sugar, stir-fry to thicken, drizzle with sesame oil, and stir well Remove from the pot and place in the center of the cabbage. Serve.