300 grams of corn sprouts

Pleurotus eryngii 50g

Sweet pea 100g

Salt 1 teaspoon

A little sugar

Proper amount of oil

1 .300g of corn shoots, 50g of sweet peas 1 00g, 50g of Pleurotus ostreatus, 1 tsp of salt/kloc-0, a little sugar and a proper amount of oil.

2. Remove the old stems of sweet peas, clean them, clean the roots of Pleurotus eryngii, clean the corn shoots and cut them into small pieces for later use.

3. Prepare a pot, add a proper amount of water to boil, put the corn shoots and white mushrooms into the water, and then remove the cold water.

4. Take another pot, pour in the right amount of oil, add the blanched corn shoots and stir fry quickly.

5. Add the processed sweet peas and stir well, then put the blanched Pleurotus ostreatus into the pot.

6. Stir well, add some salt to taste, and add a little water to boil. Finally, add a little sugar to taste and eat, so that the mushroom corn shoots are ready.