Grilled rapeseed with mushrooms

Braised rapeseed with mushrooms is an improvement on the basis of mushrooms and rapeseed, and the rapeseed leaves are used for other purposes. Use a knife to cut the rape stalks into flower shapes, and cut the mushrooms into cross-shaped cuts. It is not only beautiful but also delicious.

200g mushrooms, 180g rapeseed, 10g green onions, 10g ginger, 10g spicy millet, 10ml peanut oil, 5ml oyster sauce, 5ml light soy sauce, 2g starch, 40ml drinking water

Production process: 1 1. Use a knife to flatten the roots of the rapeseed, and place it on the chopping board so that it can stand. Then peel off the leaves of the rapeseed, leaving only the stems, and then use a knife to cut it into a flower shape. Wash the mushrooms and put them on the chopping board. Use a knife to cut out crisscross patterns. Cut green onions into chopped green onions; cut ginger into shreds; cut chili millet into pepper segments and set aside. 2. Pour water into the pot and bring to a boil over high heat. After the water boils, add salt and peanut oil, then blanch the rapeseed and immediately soak it in cold water. 3. Heat the wok over medium heat until it is hot in the palm of your hand. Pour in the peanut oil and heat until the oil is hot. Add the chopped green onion and ginger shreds and sauté over low heat. Add the shiitake mushrooms and stir-fry until the shiitake mushrooms become slightly soft. 4. Pour in the oyster sauce and light soy sauce and stir-fry until fragrant. Pour the prepared water starch into the pot. Reduce the heat until the soup thickens and turn off the heat. 5. Place the rapeseed on the plate, place the fried mushrooms in the middle, sprinkle with millet and pepper segments, and pour over the soup.