1. Sauté ed vegetables with mushrooms

Ten vegetables, eight mushrooms, sugar, salt, monosodium glutamate, cooking wine, starch, soy sauce, vinegar, sesame oil and other seasonings.

2. Sauté ed vegetables with mushrooms

1) Wash the vegetables first, then dry them, and then remove the stems of the mushrooms and wash them. Take a small bowl, put some starch in it, and add water to make starch.

2) Pour water into the pot, then put a spoonful of cooking wine), put a proper amount of salt into the pot, then boil it with strong fire, then put the mushrooms in, cover them, take them out and clean them after boiling, then cross the back of the mushrooms and dry their hands for later use.

3) Bring the oil pan to a boil, pour in the oil and bring it to a boil. After cooking until it is 70% ripe, pour in the vegetables, stir-fry until soft, then turn to low heat, cover the lid, add the ingredients and stir-fry a few times, and turn off the heat.

4) Add cooking wine (1 tablespoon), vinegar (1 tablespoon) and soy sauce (half a tablespoon) to the pot, then increase the heat, add mushrooms and stir fry, add seasoning and stir fry for a few minutes, then add water starch, and take the pot and plate.

brief introduction

Mushrooms consist of mycelium and fruiting body. The effective components of mushrooms can enhance the function of T lymphocytes, thus improving the immune function of the body against various diseases. Mushrooms contain crude fiber, semi-crude fiber and lignin that are difficult for human body to digest, which can keep intestinal moisture, absorb residual cholesterol and sugar, and excrete them, thus preventing constipation, intestinal cancer and arteriosclerosis. Diabetes and so on are very beneficial.

Mushrooms are suitable for cooking into various dishes, especially with meat, so that the amino acids in mushrooms are complementary to those in meat, which has higher nutritional value than eating alone.