2. Slice winter bamboo shoots.
3. Heat the wok. Heat peanut oil to 60% to 70% heat, add winter bamboo shoots and stir-fry until fragrant, then add mushrooms, add soy sauce, salt, sugar, monosodium glutamate and fresh soup 150g, boil over high fire and simmer for about 15min.
4. When the mushrooms are soft and ripe, the marinade becomes fat, take the juice from the fire, thicken it with wet starch, stir fry a few times, pour in sesame oil, and take out the pot.
1. Mushrooms contain vitamin C, which can lower cholesterol and blood pressure. Mushroom juice can completely replace antihypertensive drugs and has no side effects. Mushrooms contain a kind of methanol that ordinary vegetables lack. It can be converted into vitamin D, which can promote the absorption of calcium in the body and enhance the body's disease resistance. Mushroom diet therapy has a certain weight loss effect on patients with thick abdominal wall fat.
2. Winter bamboo shoots are rich in nutrients such as carotene, cellulose, polysaccharide, protein and vitamins (B 1, B2, c). Rich in cellulose, it can promote intestinal peristalsis, help digestion, eliminate toxins in the body, prevent the occurrence of intestinal diseases, and also has the effect of slimming. Contains carotene and multivitamins, which can protect and nourish the liver and protect eyesight. Winter bamboo shoots are sweet and fragrant, which can stimulate appetite and strengthen the spleen.