Mushrooms and Cabbage
by Thin gray
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Wash the choy sum and shiitake mushrooms and drain the water for later use.
2. Add a little salt and oil to the water, boil it, add the cabbage heart and blanch it.
3. Soak it in cold boiled water and remove it.
4. Heat oil in a wok, add shiitake mushrooms and stir-fry until soft.
5. Add half a bowl of boiling water to a simmer, boil and add oyster sauce, sugar, and salt to taste.
6. Turn to low heat and simmer until the mushrooms are delicious, and serve.
7. Leave the soup of boiled shiitake mushrooms, thicken with water starch and cook until slightly viscous.
8. Put the shiitake mushrooms and choy sum on a plate, and pour the cooked gorgon juice on it.
Tips:Blanching vegetables with a little salt and oil can better maintain the green color of the vegetables.
Try to keep the shiitake mushrooms consistent.
