How to make Chinese cabbage, mushrooms and shrimps? Both children and husbands love to eat, and there is no soup left. Now, let's share with you the practice of cabbage that you have hardly eaten, so that the cabbage made is very comfortable to eat. This practice is cabbage-flavored shrimp, which is delicious and nourishing, delicious and especially suitable for winter. Then let's take a look at this tutorial on making Chinese cabbage, mushrooms and shrimps. Chinese cabbage, mushrooms and shrimps are used to make food: Chinese cabbage, shrimp skin, raw eggs, vegetable oil, carrots, Pleurotus ostreatus, garlic, salt, white pepper, soy sauce and glutinous rice noodles.

Step 1 Today, I'm going to teach you a delicious food that is very suitable for eating in winter, Chinese cabbage, mushrooms and shrimp. Let's prepare all the raw materials needed to make Chinese cabbage, mushrooms and shrimps. Prepare a Chinese cabbage in advance, and then prepare the appropriate shrimp skin in advance.

Prepare two eggs, one carrot, five Pleurotus ostreatus, three cloves of garlic and appropriate sticky rice noodles in advance, and then prepare appropriate white pepper, soy sauce, salt and vegetable oil in advance. After all the raw materials for making Chinese cabbage, mushrooms and shrimps are ready, we can cook them step by step.

Step 2: First of all, let's deal with the Chinese cabbage, peel off the outermost skin of the Chinese cabbage we prepared, then cut off its roots, break off the bright green leaves inside, and then put it in a basin and clean it with tap water. After cleaning, take out the drained water and put it aside.

Step 3: Put the shrimps we prepared into a bowl, and then soak them in some cold water. Next, put the prepared two eggs into a large bowl and stir them with chopsticks. After stirring, the oil can be boiled.

Pour a little more vegetable oil into the pot. When the temperature is over 50% hot, we take a colander, then pour the egg liquid into the colander, let the egg liquid drop into the pot according to the colander, fry it gradually with slow fire, and stir it with chopsticks until the egg is crispy.

Step 4: Put aside the egg crisp we made, and then deal with the carrots. Just cut the carrot into carrot slices immediately. Put aside carrot slices, clean Pleurotus ostreatus, remove roots and cut into thin slices.

Put sliced Pleurotus ostreatus and carrot together. Let's deal with the cabbage and divide it into small pieces. The smaller the better. After tearing, put it aside for use. Cut the remaining green leaves into small pieces with a knife and put them on a plate for use.

Step 5: Boil water in the pot, put the cabbage in the pot for 2 minutes, put the cabbage leaves in the pot for blanching after 2 minutes, and drain the water after 1 minute, and set aside to drain the water. Heat oil in a pan, add chopped garlic and stir-fry until fragrant, then add Pleurotus ostreatus, stir-fry carrots again, stir-fry cabbage, and then add appropriate amount of hot water.

Gradually add seasoning, add proper amount of salt, white pepper and soy sauce to the pot and stir well. After 2 minutes, add fresh shrimp and egg crisp, then pour in boiled water mixed with sticky rice flour for 3 minutes. You can eat it later.