1. Prepare a Chinese cabbage, 150g enoki mushroom, and two cloves of garlic.
2. Wash and shred Chinese cabbage, wash enoki mushrooms, and smash garlic.
3. Adjust the water glutinous rice flour: a spoonful of cornstarch, two spoons of steamed fish soy sauce, half a bowl of water.
4. Pick up the enoki mushrooms in blanching water and tear them into small strips by hand.
5. Saute the ginger slices in hot oil.
6. Add Chinese cabbage and stir fry.
7. Cover with a little water and simmer for a while.
8. Simmer until the cabbage is soft, add salt and sugar to taste.
9. Serve the cabbage for later use. A lot of water will be generated when the cabbage is cooked. Don’t use that water when you serve it.
10. Set up a frying pan to sauté the chopped garlic.
11. Add enoki mushrooms and stir fry for a while.
12. Add salt and sugar to taste.
13. Pour in the prepared water dill and monosodium glutamate, stir fry evenly.
14. Spread the fried enoki mushrooms on top of the Chinese cabbage and the dish is complete. When eating, you can mix enoki mushrooms and Chinese cabbage. The two ingredients are combined in your mouth. The taste is quite crisp, sweet and delicious.
Tips:When eating, you can mix enoki mushrooms and Chinese cabbage. The two ingredients are combined in your mouth. The taste is quite crisp, sweet and delicious.
