Oyster sauce, mushroom and baby vegetable(hao you mo gu wa wa cai )

Oyster sauce, mushroom and baby vegetable

Introduction:

"Mushrooms are sweet and cool in nature, which can return to the stomach and large intestine meridians; they are beneficial to invigorate the stomach, remove phlegm and regulate qi, tonify the spleen and replenish qi; they are mainly used for mental depression, loss of appetite, aggregation of phlegm nuclei, vomiting and diarrhea, turbid urine, etc. At first glance, baby cabbage is thought to be young Chinese cabbage, but it is not. Baby cabbage is a new variety of Chinese cabbage. Its shape is the same as Chinese cabbage, but its size is one fifth of Chinese cabbage, so it is called Baby cabbage. It tastes sweet and its price is slightly higher than that of ordinary cabbage. "

Production steps:

Step 1: wash the baby cabbage, cut it into 6 pieces vertically, wash and slice the mushroom

Step 2: Boil the water in the pot, add some salt and oil, put down the baby cabbage, blanch it and take it out.

Step 3: put into the market

Step 4: put water, starch, salt, sugar and chicken essence into the bowl. Stir the oyster sauce well.

Step 5: heat the oil in the pan and put down the minced ginger and garlic.

Step 6: put down the mushroom slices and stir fry until the mushrooms wilt

Step 7: put the oyster sauce starch into the mushroom and cook until the sauce is thick

Step 8: pour on the baby cabbage.

Materials required:

Baby food: 200g

Mushroom: 70g

Salt: right amount

Oil: right amount

Sugar: right amount

Chicken essence: appropriate amount

Starch: right amount

Oyster sauce: right amount

Ginger: right amount

Garlic: right amount

Note: oyster sauce is salty, salt can not put, or put less.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hao You Mo Gu Wa Wa Cai