Stir-fried Chinese Cabbage

Name: Stir-fried Chinese Cabbage
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 6-8s Dried mushrooms; 2-3 large flowers Dried fungus; About 50g Dry Golden Needle; 5-8s Mushroom; About 1/2 pound Chinese cabbage; About 50g carrot; Some ginger; Some salt; Some Soy sauce; Some Sugar; Some Cooking Wine; Some pepper; Some Chicken Essence

by rosejyy2000

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I like fried food very much, especially when I serve rice. Every time I fry a large plate, I will eat it for two or three days, and it will be more delicious the next day. But I want to talk about the moisture of the raw materials. Sometimes the raw materials we buy seem to have no problems on the surface, but once they are blistered, the problems come out. Additives, colorings, and preservatives are really hard to say. Therefore, every time you soak dry goods, you should always soak for two or three days, and change the water frequently, especially winter mushrooms, fungus, golden needles and bamboo shoots. "

Stir-fried Chinese Cabbage

1. Water the mushrooms, golden needles, and fungus. It is best to change the water several times and cut the carrots into pieces;

2. Boil the mushrooms, golden needles, fungus, and carrots with oil and salt;

3. Cut the mushrooms into pieces and add oil and salt to the water;

4. Put the pot on the stove, turn on the fire, heat the pot and add oil, put a few slices of ginger, and stir fragrant;

5. After sautéing, add mushrooms, golden needles, fungus, 1 tbsp light soy sauce, 1 tsp sugar, 1/2 tsp salt, 1/2 tsp pepper, and stir-fry for 5-10 minutes;

6. Add Chinese cabbage, stir fry and mix;

7. Add water or soup to 1/2 a rice bowl, cover the pot for about 10 minutes;

8. Lift the lid and pour the mushrooms;

9. Pour in carrots, cook 1 tablespoon of cooking wine and 1/2 teaspoon of chicken bouillon (you can save), mix well, and serve.

Tips:
1. You can combine different raw materials according to your preference;

2. When cooking, put the ingredients that are not easy to soften first, and then put the ingredients that are easy to cook and do not need to be cooked for too long.