Practice:
1. Prepare the required materials, cut off the roots of shiitake mushrooms and wash them clean. Choose yellow leaves for Chinese cabbage and wash them clean. Fresh Chinese cabbage is green, bright and shiny, without yellow leaves, rot and moth-eaten. When purchasing, if you find that the color of Chinese cabbage is dull, dull, with withered and rotten leaves and insect spots, it is inferior Chinese cabbage.
2. Boil the pot with water, add a little salt, blanch the Chinese cabbage, blanch the Chinese cabbage until the color turns dark green, take it out and put it in cold water for cooling, then take it out and drain the water for later use. Adding a little salt when blanching the Chinese cabbage can make the color of the Chinese cabbage greener, and put it in cold water to keep the crisp and tender taste of the Chinese cabbage.
3. Boil the water in the pot again, put in the mushroom blanching water, blanch the mushrooms until they are soft, take them out and cool them. The mushroom blanching water can remove the impurities in the folds of the mushrooms, and also remove the odor, so that the taste of the mushrooms is more pure.
4. Cut the Chinese cabbage into inches and the mushrooms into pieces.
5. Heat the pot with oil, add mushrooms and stir fry for 1-2 minutes.
6. Add Chinese cabbage, oyster sauce and a little salt, stir fry quickly and evenly, turn off the fire, and serve out.
Tips:
Adding a little salt when blanching Chinese cabbage can make the color of Chinese cabbage greener, and cooling it in cold water can keep the crisp and tender taste of Chinese cabbage. Blanching mushrooms can remove impurities from the folds of mushrooms, and also remove odor, making the taste of mushrooms more pure. When frying Chinese cabbage, stir-fry it quickly. Oyster sauce is salty, so you can put less or no salt.