1. Shred mushrooms and cabbage;
2. Put the oil in the pan, add the mushrooms and stir-fry for fragrance;
3. Add shredded cabbage and stir-fry, add salt and stir-fry.
4. After stir-fry, you can
oil, salt, cooking wine, onion, ginger, garlic and pepper.
Practice
Editing
1. Wash cabbage, remove thick stems and tear into pieces.
2. soak the mushrooms, wash them and cut them into strips.
3. Heat the oil in the pan, put down the ginger, garlic and pepper and saute.
4. stir-fry the mushrooms.
5. add some water to keep it stuffy for a few minutes.
6. Put down the cabbage and fry it quickly.
7. Add salt and stir-fry the cooking wine.
8. When the cabbage is weak, stir-fry the chopped green onion.
Tips
Edit
1. When frying vegetables, adding some cooking wine can keep the chlorophyll of vegetables and make them fresh and attractive.
2. put the amount of pepper according to your own taste.
3. The key point of tearing cabbage by hand is to tear off the thick stems.
1. Wash the mushrooms and shred them.
2. Wash cabbage, cut into strips, and mince onion and ginger for later use.
3. Boil the water for vermicelli until soft, and then control the water for later use.
4. Make oil in the pot, add onion and ginger and stir-fry until it is 5% hot.
5. Add mushrooms and cabbage, stir-fry them until they stop growing, and then cook wine.
6. Season with salt, monosodium glutamate and chicken powder, and then add the vermicelli.
7. Continue to stir-fry for about 1 minute, then serve.
Note:
1. Don't soak the fans too soft.
2. Pay attention to using fresh mushrooms instead of water-soaked mushrooms.
Five or six fresh mushrooms, 1/3 cabbage, minced ginger and garlic, salt, soy sauce, sugar and starch
How to make
Edit
1. Wash and dice the mushrooms to squeeze out excess water, and shred the cabbage;
2. Stir-fry minced ginger and garlic in a hot oil pan, stir-fry with diced mushrooms and serve;
3. Stir-fry the cabbage in another oil pan until it is broken, add diced mushrooms and stir well, add some salt and soy sauce to taste, and add a little sugar to refresh it;
4. thicken it with water starch before taking it out of the pan.