1. Soak the mushrooms and fungus first, then blanch the mushrooms, fungus, and Pleurotus eryngii in cold water for later use.
2. The mung bean noodles are mixed with wheat flour to live into a smooth dough, wrapped in plastic wrap and let the noodles stand, and the static dough is topped with the mung bean noodles.
3. Pressed mung bean noodles.
4. Heat the pan with cold oil and sauté the garlic until fragrant.
5. Add chopped shiitake mushrooms, fungus, and pleurotus eryngii, and sauté until fragrant.
6. Add tomatoes and fry to get red oil. Season with salt and oyster sauce.
7. The fried sauce is set aside.
8. Boil mung bean noodles.
9. Take out the cooked noodles, add the blanched cabbage, greens, and fried sauce, and you can start eating.
