Shrooms and this kind of green vegetables cooked than meat is also fragrant, my family eat every other day, every time the end of the end on the table to grab light! My family is more popular than meat, cooking vegetables are changing patterns, recently my family likes to use mushrooms to fry vegetables, especially Shanghai green, leaf less more, add one more step? The first thing you need to do is to get a good deal of money to pay for the services of the company. Shanghai Qing each place is called differently, Shanghai cabbage, Suzhou Qing, green ginger cabbage, small Tang vegetable, rape, green river cabbage and so on.

Many children do not like to eat vegetables, most of the reason is not good cooking, yellow bite, resulting in children picky eaters, only love to eat meat. In fact, frying greens to master a skill can be, stalks more leafy greens need to boil before frying, here greens are: Shanghai green, cabbage, mustard greens, cabbage, sweet potato leaves, cabbage and so on. The leafy vegetables that can be directly fried are: oatmeal, lettuce, cabbage, amaranth, cabbage.

Some people like to stir fry greens with meat to cook, my family like to eat mushrooms to cook, not only low-calorie, nutritious, in folklore known as ? mountain treasures? the name. Shiitake mushrooms have raw and dried shiitake mushrooms, dried shiitake mushrooms personally think than fresh fresh shiitake mushrooms to be fragrant, especially in soup. Of course, fresh shiitake mushrooms are also very tasty, such as shiitake dumplings stuffed with fresh shiitake mushrooms. Whether dried or fresh shiitake mushrooms, plus greens fried are very tasty, then share my favorite Shiitake mushrooms fried Shanghai Qing practice:

Shiitake mushrooms greens

Materials: Shiitake mushrooms, greens

Accessories: green onions, ginger, garlic

Seasonings: salt, sugar, water starch, sesame oil, oyster sauce

Practice: 1. Ingredients, bok choy broken into small dots cleaned and water control standby, shiitake mushrooms after removing the root and cut into chunks on a plate standby, scallions cut scallion, ginger cut ginger, garlic, cut garlic, cut and loaded together standby. 2. pot add a lot of water to boil, after the water boils add 2 grams of salt to increase the bottom flavor, and then into the mushroom blanching for 2 minutes, mushroom blanching not only remove the odor can also facilitate cooking, blanching for 2 minutes after the water control and fish out. 3. another pot, add the amount of vegetable oil in the pot, when the oil is hot, add green onions, ginger and garlic, stir-fry the auxiliary ingredients of the flavor. 4. auxiliary ingredients stir-fry into 5 grams of oyster sauce, the oyster sauce stir-fry melted, and then into the blanched mushrooms, stir-fry mushrooms for about 1 minute to stir-fry the flavor of the flavor. 5 grams of oyster sauce, stir-fry oyster sauce, stir-fry the flavor of the flavor of the flavor.

5. Finally, the next green vegetables, stir-fry for about 1 minute to stir-fry to the green vegetables, then add 2 grams of salt, 1 gram of sugar, stir-fry the seasoning evenly, stir-fry evenly and then drizzle into the appropriate amount of water starch to make the soup thick, so that the flavor is more intense, and finally drizzle into the 3 grams of sesame oil for the dish to enhance the aroma and brighten up can be out of the pot.