Mushroom and cabbage
Blanching vegetables with a little salt and oil can better maintain the green color of vegetables.Try to keep the mushroom in the same size.
Step 1 . Wash and drain the vegetable hearts and mushrooms, and set aside for later use.
Step 2 . Add a little salt and oil to the water, bring to a boil, and blanch the vegetable hearts.
Step 3 . Soak it in cold water again and remove it.
Step 4 . Heat up the wok with oil, add the mushrooms and stir fry until soft.
Step 5 . Add half a bowl of boiling water and stew. After boiling, add oyster sauce, sugar, and salt for seasoning.
Step 6 . Reduce heat and simmer until the mushrooms are fully cooked, then serve on a plate.
Step 7 . Leave the mushroom soup and thicken it with water starch until it becomes slightly viscous.
Step 8 . Put the shiitake mushrooms and vegetable hearts on a plate, pour over the cooked sauce.
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