500g of fresh mushrooms for Chinese cabbage seedlings100g

ingredients

Vegetable oil 1 teaspoon clear chicken soup 200ml

Salt 1/2 teaspoons of white pepper 1 pinch

Flour 1 teaspoon cold water 1 spoon

Steps of mushroom and Chinese cabbage

1. Chinese cabbage seedlings are sorted, washed and drained. Take a soup pot, put half a pot of water, and bring it to a boil. Then put the Chinese cabbage in, blanch 1 min, take it out immediately, and drain the water. Wash mushrooms and cut into thin slices.

2. Put the wok on medium heat and put the vegetable oil. Heat the oil to 60%, add mushrooms, stir-fry for 3 minutes, and shovel out.

3. Mix the raw flour with cold water. Put chicken soup, salt and pepper in the original pot, add water starch and stir while cooking until the soup becomes thin, thick and transparent. Put the blanched vegetables in, cook for 2 minutes, scoop them out and put them on a plate. Then pour the fried mushrooms on it.