Processing raw materials for steaming rapeseed with mushrooms;

Ingredients: 22 small rapeseed hearts, tofu 100g, mushrooms 25g, Sudong 25g, 5 shallots, monosodium glutamate 2g, cooking wine 5g, onion 8g, ginger 8g, sesame oil 10g, rice starch 15g, and soybean sprout soup 100.

Characteristics of steamed rapeseed with mushrooms;

Features: crisp and delicious.

Efficacy: promoting blood circulation and detoxifying.

Teach you how to cook steamed rapeseed with mushrooms, and how to cook steamed rapeseed with mushrooms is delicious.

1. Wash shallots and cut them into orchids; Wash mushrooms and remove impurities; Peel and wash the winter soup and take it out.

Slice onion and ginger. 2. Wash the cabbage, remove the leaves and leave 4? Cm long, remove the tender heart in the middle for later use. 3. Press the bean curd into mud with a knife, and add mushrooms, mushrooms, salt, monosodium glutamate, cooking wine and sesame oil.

Mix well, put in the center of the dish and steam in a cage 10? Take it out in minutes. Orchids are piled in the middle of the plate with hearts around them. Put the pot on the fire and add a little oil. When the oil is hot, add onion and ginger, and then add fresh soup. Remove the onions and ginger, and then throw them away. Add salt and monosodium glutamate. When the soup boils, skim off the froth, hook the running water, pour in the sesame oil and pour the juice on the cabbage. Shao can serve.