1. After removing the old roots of the tea tree mushroom, blanch it with water, then remove the dry water, blanch the cabbage with water to remove the water, wash the light sea rice with water, and chop the green onion, ginger and garlic for later use;
2. Put an appropriate amount of blended oil in the wok, add green onion, ginger and garlic when the oil is hot, and fry it to create a fragrance;
3. Put the tea tree mushroom in the pot;
4.
Stir-fry for a while, use a small fire, this process takes a little longer, you must be patient! Stir-fry tea tree mushrooms until dry and dry;
5. Put light sea rice into the pot;
6. Continue to stir fry a few times;
7. Put the cabbage in the pot;
8.
Stir fry a few times, add a small amount of salt according to your taste, and stir well;
Tips:1. Both tea tree mushrooms and small cabbage should be blanched in water. When dry and stir-fried, be sure to use a low heat to avoid pasteurization. It will taste better when the ingredients become dry and dry;
2. The dosage of various condiments should be adjusted according to your own taste.
