Stir-fried Chinese cabbage with enoki mushrooms

Ingredients: enoki mushrooms, Chinese cabbage, black fungus, dried shrimps, onions, ginger, garlic, rice wine, refined salt, sugar, chicken essence, salad oil.

Method:

1. Clean the Chinese cabbage and cut it into slices. Clean the enoki mushrooms and remove the roots.

2. Soak the black fungus, clean it, cut into shreds and set aside. Chop onion, ginger and garlic into mince.

3. Pour salad oil into the wok. After the oil is hot, pour the minced green onion, minced ginger and minced garlic into the wok and stir-fry. When fragrant, add the dried shrimps and stir-fry.

4. Pour the Chinese cabbage slices, enoki mushrooms, and black fungus shreds into the pot and stir-fry.

5. Add rice wine, refined salt, pepper, and white sugar to the wok and stir-fry evenly. Cover the pot and simmer until cooked.

6. Add chicken essence and serve.

Cold enoki mushroom

Ingredients: enoki mushroom, cucumber, green pepper, garlic, sesame oil, refined salt, balsamic vinegar, sugar, chili oil, chicken essence.

Method:

1. Wash the enoki mushrooms, remove the roots, pour into boiling water and cook, remove and drain, and let cool for later use.

2. Clean the cucumber and cut into shreds, clean the green pepper and cut into shreds, and mince the garlic.

3. Pour the cooked and cooled enoki mushrooms into a large bowl. Add cucumber shreds, green pepper shreds, minced garlic, sesame oil, refined salt, balsamic vinegar, sugar, chili oil, and chicken essence into the bowl and stir. Evenly.

4. Put the evenly stirred enoki mushrooms into the refrigerator and refrigerate for ten minutes before eating.