How to cook mushroom and Chinese cabbage

How to cook mushroom and Chinese cabbage
How much do you know about the method of cooking mushrooms and Chinese cabbage? If you don't know, let me introduce it to you.

Mushroom and Chinese Cabbage

My mother likes to eat vegetarian dishes. This dish is nutritious and delicious. I often make it for her. The mushrooms are smooth and tender, and the choy sum is crispy. Mushrooms have excellent anti-cancer effects, and choy sum is rich in vitamins. For our health, mushrooms and choy sum are a good choice in our daily diet.

How to cook mushroom and Chinese cabbage

1. Wash and dry the iron pan, pour 1 tablespoon of sesame oil into the pan and heat it over high heat. Stir-fry the minced ginger and mushrooms first, then add rice wine, sugar, a little salt and a little water. Cook for two minutes and remove the mushrooms.

2 Clean the pan again, pour in another 1 tablespoon of sesame oil, stir-fry the greens over high heat, sprinkle with salt when the vegetables are almost cooked, and add in the mushrooms.

3 When serving, arrange the vegetables neatly one by one and arrange them together with the mushrooms into a nice shape.

feature

Green, light, healthy and delicious.

Tips

1. Cook the mushrooms separately so that their flavor will not be diluted by the moisture from the vegetables.

2. Stir-fry the vegetables quickly over high heat, and add salt at the end so that the vegetables will remain crispy and green.

3. I usually don’t add MSG to the dishes at home because I don’t trust those chemical things.

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