1. The ingredients are ready.
2. Remove the stems of the shiitake mushrooms, use a cutting knife, cut the small petals and the roots and set aside.
3. Let the mushrooms boil until the water boils.
4. Add a little bit of minced garlic, shredded shiitake mushrooms, and shredded carrots in vegetable oil and stir fry (the petals and shiitake stems of the cut flowers)
5. Open the small rapeseed in water for 1 minute, remove the blanched greens and let them cool for later use (boiling the greens can remove the oxalic acid, add a small spoon of salt and a little vegetable oil to the water when boiling, can make the greens greener, and remove the greens when they change color ).
6. Put vegetable oil in the pot and stir-fry the mushrooms. After frying the aroma, add water and simmer for a few minutes to let the mushrooms taste.
7. Chuoshui's shiitake mushrooms and rapeseed are arranged.
8. Before serving the pan, thicken the starch (a teaspoon of starch π₯ put in a small bowl of clear water and stir well), pour the soup on the rape, sprinkle with chopped green onion.
Tips:1. Chuo rapeseed, can remove oxalic acid, add a small spoon of salt vegetable oil in Chuoshi water can make the green vegetables greener, and remove the green vegetables when they change color.
2. The broth thickens before being out of the pot, so that the broth is thick.
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