When soaking mushrooms, you can first wash the dust off their surfaces with water, then soak them in appropriate warm water for about an hour, then stir them in one direction with your fingers or shake the mushroom handle downward in the water to make the sediment sink to the bottom of the bowl. Some people choose to soak mushrooms in boiling water or add sugar as soon as possible, which is wrong. This will make a large number of water-soluble components such as polysaccharides and amino acids in mushrooms dissolve in water, which actually destroys the nutrition of mushrooms.

The following is the practice of "mushroom cabbage":

Ingredients: half a catty of Chinese cabbage (diced or shredded), three ounces of mushrooms (washed and torn into small pieces after soaking), four shallots, a large piece of ginger juice, a proper amount of salt, half a teaspoon of sugar, a tablespoon of starch, and a proper amount of chicken essence or monosodium glutamate.

Exercise:

1. Put the pot on fire, put the oil to 80% heat, and put the cabbage in a slightly fried dish for later use.

2. Wash the pot and put it on the fire. Add oil and heat to 80% heat, then add onion and Jiang Mo and stir-fry until fragrant, and then put mushrooms in a pot and stir-fry for about one minute. Then add Chinese cabbage, add three spoonfuls of water, add appropriate amount of salt and sugar, simmer for about five minutes on low heat, thicken with starch, add chicken essence, mix well, and serve.