Stir fried Chinese cabbage and mushroom in casserole

Stir fried Chinese cabbage and mushroom in casserole

Introduction:

"The ingredients of mushrooms are rich in vitamins and minerals. Mixed with several kinds of mushrooms, they can supplement different nutritional elements. The taste is diversified and light, which makes modern people who often eat big fish and meat play a role in regulating meat and vegetables. It is a healthy dish. Main ingredients: 400g miscellaneous mushroom, 50g vegetable heart, auxiliary ingredients: 15g dried scallion slices, 10g ginger flowers, 20g red pepper strips, seasoning: 20g Jinba sauce, 5g Cantonese chicken juice, 2G sugar, soybean oil and starch

Production steps:

Step 1: wash the mushroom, boil it with boiling water, take out the supercooled River, and dry it with oil.

Step 2: remove the vegetable heart, wash it, add a little salt and blanch it.

Step 3: stir fry red pepper strips, dried scallions and ginger flowers, then add mushroom and cabbage, stir fry, season, thicken and stir well.

Materials required:

Mixed mushroom: 400g

Caixinyuan: 50g

Jinba sauce: 20g

Cantonese chicken juice: 5g

Note: Sauce magical use: mushroom food taste smooth, but the taste is too light, Guangdong master Cantonese chicken juice and Jinba sauce match, help mushroom enhance the flavor, but also bring out the flavor, play a role in promoting fragrance and freshness.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: light