Mushrooms and vegetables(xiang gu qing cai )

Mushrooms and vegetables

Introduction:

"The appearance of shiitake and green vegetables in Fujian cuisine is very similar to that of rape in the north, which is called Pakchoi in the north. Pakchoi is very delicious, without the bitter taste of rape, and the nutrition is also very rich. The mineral calcium and phosphorus in Pakchoi can promote the development of bone, accelerate the metabolism of human body and enhance the hematopoietic function of human body. Carotene, niacin and other signature nutrients are also important substances to maintain life activities. It is also rich in vitamin B1, B6, pantothenic acid, with the function of relieving mental tension. Eating more cabbage before the exam helps to keep a calm mind. This dish is delicious. It's a very common Fujian dish for all ages

Production steps:

Step 1: soak mushrooms in advance.

Step 2: wash the vegetables.

Step 3: add water and bring to a boil, add salt and a few drops of oil, add vegetables and blanch.

Step 4: take out the control stem and stack it on the plate.

Step 5: put the oil in the pot, heat the oil and fry the chopped chives.

Step 6: stir fry mushrooms.

Step 7: add chicken soup and simmer for 5 minutes.

Step 8: dry the soup, add salted chicken essence to taste, add in thin euryale, pour in sesame oil.

Step 9: put the stewed mushrooms on the dish with chopsticks and pour in the soup.

Materials required:

Vegetables: 200g

Dried mushroom: 20g

Chicken soup: 1 small bowl

Salt: 2G

Chicken essence: 2G

Sesame oil: appropriate amount

Starch: appropriate amount

Chopped scallion: right amount

Edible oil: right amount

Note: if you don't like blanching, you can stir fry the vegetables until the end. Dried mushrooms can be replaced by fresh mushrooms.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Gu Qing Cai