Chinese cabbage is one of the most abundant vegetables with vitamins and minerals, which provides material conditions for ensuring the physiological needs of the body and helps to enhance the immune ability of the body. Chinese cabbage contains more carotene than beans, tomatoes and melons, and is also rich in vitamin C. The minerals calcium and phosphorus contained in Chinese cabbage can promote bone development. Chinese cabbage tastes bitter and slightly cold, and has the functions of nourishing the stomach, harmonizing the middle energizer, dredging the intestines and benefiting the stomach.

Chinese cabbage has less fiber, soft texture and fragrant taste. Do you know that some friends fry Chinese cabbage directly in the pot? Some vegetables need to be blanched in water, which will make them more refreshing. When we eat fried vegetables in restaurants, the dishes they make are very beautiful and green, which is very appetizing at first glance, but they are not crispy when fried at home, and the color is a little yellow or black, so don't omit the blanching step. The way to share this dish today is to fry it with mushrooms without putting meat. It's a good dish suitable for spring. It's light and delicious. You can also cook it for your family. Here's how to share it:

Sauté ed mushrooms with Chinese cabbage

Ingredients: 250g of Chinese cabbage, 250g of mushroom, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, oyster sauce 1 spoon,

Practice:

1. Prepare the required materials, cut off the roots of shiitake mushrooms and wash them clean. Choose yellow leaves for Chinese cabbage and wash them clean. Fresh Chinese cabbage is green, bright and shiny, without yellow leaves, rot and moth-eaten. When purchasing, if you find that the color of Chinese cabbage is dull, dull, with withered and rotten leaves and insect spots, it is inferior Chinese cabbage.

2. Boil the pot with water, add a little salt, blanch the Chinese cabbage, blanch the Chinese cabbage until the color turns dark green, take it out and put it in cold water for cooling, then take it out and drain the water for later use. Adding a little salt when blanching the Chinese cabbage can make the color of the Chinese cabbage greener, and put it in cold water to keep the crisp and tender taste of the Chinese cabbage.

3. Boil the water in the pot again, put in the mushroom blanching water, blanch the mushrooms until they are soft, take them out and cool them. The mushroom blanching water can remove the impurities in the folds of the mushrooms, and also remove the odor, so that the taste of the mushrooms is more pure.

4. Cut the Chinese cabbage into inches and the mushrooms into pieces.

5. Heat the pot with oil, add mushrooms and stir fry for 1-2 minutes.

6. Add Chinese cabbage, oyster sauce and a little salt, stir fry quickly and evenly, turn off the fire, and serve out.