Fresh mushrooms are fresh, tender and delicious, and have the effects of invigorating the heart, appetizing, resolving phlegm and regulating qi, and invigorating the spleen and qi. Youmai cuisine is crisp and tender in texture, fragrant in taste, and has the effects of clearing heat and promoting diuresis, clearing liver and promoting gallbladder function. Stir-fried meat with fresh mushrooms and oily vegetables has a fresh and tender taste and rich nutrition. The following introduces the common practice of frying oil wheat dishes with fresh mushrooms.

Tools/materials: fresh mushrooms 200g, Chinese cabbage 150g, pork 100g.

Onion, ginger, garlic, salt, monosodium glutamate, pepper, cooking wine, soy sauce, oyster sauce and oil.

0 1 Wash fresh shiitake mushrooms with clear water, control the moisture, and tear them into pieces by hand.

02 Clean up the oil wheat vegetables, control the moisture and cut into sections.

Rinse pork with water, control moisture and cut into pieces. Cut onion, ginger and garlic into sections for later use.

Blanch the fresh mushrooms with water, boil them, put them in the pot for 30 seconds, take them out, cool them with cold water, drain the water, and then hold the water on the fresh mushrooms with your hands.

Add hot oil to the pot. The oil is hot, put the pepper in the pot and stir-fry the meat.

Stir-fry until the meat is slightly white, add onion, ginger and garlic, and add cooking wine and soy sauce. Immediately add fresh mushrooms and stir fry, and add a spoonful of oyster sauce.

Stir-fry until the fresh mushrooms are soft, add oil wheat vegetables and stir fry, and add salt. Stir-fry until the oil wheat is cut off, add monosodium glutamate, turn off the heat and take out the spoon.