1. Mushroom and rapeseed

1. First remove the old leaves and roots of the rapeseed, wash them with water, then blanch them in hot water and serve them on a plate. Remove the roots of the mushrooms, wash them and cut them into quarters.

2. Light the fire first, add an appropriate amount of oil when the pot is hot, and add a little salt and chopped green onion. When the oil is hot, add the rapeseed. Stir-fry until about six or seven times cooked, take it out, drain the oil and put it on a plate and set aside.

3. Re-ignite the fire and add cooking oil. After the oil is half hot, add the mushrooms to the pan and stir-fry. Add a little salt, chicken essence, and soy sauce to let the mushrooms take in the flavor and color.

4. Continue to stir-fry. When the mushrooms are almost cooked, add the rapeseed into the pot and stir-fry for a few times, then take out the platter.

2. Vegetarian Stir-fried Cabbage

1. Wash and chop the cabbage;

2. Wash and chop the onion;

3. Heat the vegetable oil in a wok, add chopped green onions and green onions, and fry until translucent;

4. Pour in the cabbage, increase heat, stir-fry for 3 to 4 minutes, and sprinkle with salt and pepper. ;

5. Mix the starch in another container, then pour it on the cabbage, and stir-fry until the starch is cooked.