How to stir-fry mushrooms and vegetables 1. Ingredients for stir-frying mushrooms and vegetables: Ten green vegetables, eight mushrooms, sugar, salt, MSG, cooking wine, starch, soy sauce, vinegar, sesame oil and other seasonings.

2. How to stir-fry vegetables with mushrooms 1) Wash the vegetables first, then dry them, remove the stems from the mushrooms and wash them again.

Take another small bowl, put some starch in it, add water to make starch and set aside.

2) Pour water into the pot, add a tablespoon of cooking wine), and put an appropriate amount of salt into the pot, then bring to a boil over high heat, then put the mushrooms in and cover them and bring to a boil. Take out the mushrooms, clean them, and add them to the pot.

Make cross marks on the back and dry your hands for later use.

3) Bring the oil pan to a boil, pour the oil in, bring to a boil over high heat, cook until seven times cooked, then add the vegetables, stir-fry until soft, then turn to low heat, cover, add the ingredients and stir-fry for a few more times.

You can turn off the heat.

4) Add cooking wine (1 tablespoon), vinegar (1 tablespoon), and soy sauce (half a tablespoon) to the pot, increase the heat, add the mushrooms and stir-fry, add seasonings after a few minutes until cooked.

Add water starch, remove from pot and serve on plate.

Introduction Mushrooms are composed of two parts: mycelium and fruiting body.

The active ingredients of mushrooms can enhance the function of T lymphocytes, thereby improving the body's immune function against various diseases.

The crude fiber, semi-crude fiber and lignin contained in mushrooms, which are difficult for the human body to digest, can maintain intestinal moisture, absorb the remaining cholesterol and sugar, and excrete them from the body, which is helpful in preventing constipation, intestinal cancer, and arteriosclerosis.

Diabetes, etc. are very beneficial.

Mushrooms are suitable for cooking into various dishes, and are especially suitable for pairing with meat. In this way, the amino acids in mushrooms can complement the amino acids in meat, and the nutritional value is higher than eating alone.