a (head of) Chinese leaves
Four mushrooms
Half a red pepper
Jiangyidian
Proper amount of oil
A little salt
A tablespoon of oyster sauce
Steps:
Break the cabbage and wash it.
Remove the stem of the cabbage, leaving only the leaves of the cabbage, and tear the leaves into pieces by hand.
Wash the mushrooms and cook them in a boiling water pot for three minutes.
Shred ginger and cut red pepper into circles for later use.
Slice the cooked mushrooms.
Turn the pan to high fire, put oil when the pan is hot, and add ginger and red pepper when the oil is 50% hot.
Add mushrooms and stir fry.
Stir-fry the mushrooms until they are cooked.
Add cabbage leaves, oyster sauce and salt, stir-fry the oyster sauce and salt evenly, and the cabbage leaves become soft.
Sauté ed cabbage leaves with mushrooms are ready.
When finished, plate and serve.
skill
Boiling mushrooms can remove heavy metals that may be contained in mushrooms. It doesn't take long for cabbage leaves to be fried until they are soft.
Saute cabbage with mushrooms; Ingredients and materials
Appropriate amount of Chinese cabbage
Appropriate amount of Tilia amurensis
8 grams of oyster sauce
0.5 grams of salt
2 grams of sugar
Cooking oil 10g
A little pepper water (optional)
A little water starch
3 grams of chopped green onion
Jiang Mo 2 grams
Steps:
Prepare ingredients, wash vegetables for later use, and soak mushrooms a few hours in advance.
Dice cabbage, diced mushrooms, chopped onions and ginger.
Soak pepper aniseed water in advance (added according to personal taste)
Blanch the mushrooms in boiling water until they are cooked, and then take them out for later use.
Put a little oil in the pan and stir-fry ginger and shallots.
Add Chinese cabbage and stir-fry until it is broken.
Pour in the cooked mushrooms and stir well.
Sprinkle a little pepper water, then add salt, sugar and oyster sauce.
There is a little soup, and after pouring a little water starch, you can go out of the pot.
Enjoy food on a plate.
skill
The ingredients are simple and fried quickly, and the seasoning in the recipe can be increased or decreased according to the individual.