How can you make a crisp and cool feeling when cooking Chinese cabbage and fried mushrooms?

Ingredients: 250g Chinese cabbage, 250g Lentinus edodes, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, oyster sauce 1 spoon.

Exercise:

1. Prepare the required materials, cut off the roots of mushrooms and wash them. Choose yellow leaves for Chinese cabbage and wash them. Fresh Chinese cabbage is green, bright and shiny, without yellow leaves, rot and moth. When shopping, if you find that the color of Chinese cabbage is dull, dull, with withered and rotten leaves and insect spots, it is inferior Chinese cabbage.

2. Boil the pot with water, add a little salt, blanch the Chinese cabbage until the color turns dark green, take it out and put it in cold water for cooling, then take it out and drain it for later use. Adding a little salt when blanching Chinese cabbage can make the color of Chinese cabbage greener, and put it in cold water to keep the crisp and tender taste of Chinese cabbage.

3. Boil the water in the pot again, add the mushrooms and blanch them until they are soft, remove them and let them cool. Blanching mushrooms can remove impurities from the folds of mushrooms, and can also remove odor, making the taste of mushrooms more pure.

4. Cut Chinese cabbage into inches and cut mushrooms into pieces.

5. Heat the oil in the pot, add the mushrooms and stir fry 1-2 minutes.

6. Add Chinese cabbage, oyster sauce and a little salt, stir fry quickly and evenly, turn off the fire and serve.

Tips:

Adding a little salt when blanching Chinese cabbage can make the color of Chinese cabbage greener, and cold water cooling can keep the crisp and tender taste of Chinese cabbage. Scalding mushrooms can remove impurities from the folds of mushrooms, and also remove peculiar smell, so that the taste of mushrooms is more pure. When frying Chinese cabbage, fry it quickly. Oyster sauce is salty, so you can put less or no salt.