Stir fried cabbage with mushrooms

Stir fried cabbage with mushrooms

Introduction:

"Among the cabbages, I like to eat pakchoi best. I like its green color and fresh taste. After the rainy season every year, a large number of Pakchoi will be on the market, because of the short growth period, vegetable farmers like to plant. It contains protein, fat, sugar, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, nicotinic acid, vitamin C and so on. The content of calcium is higher, almost equal to 2-3 times of the content of cabbage. The content of calcium in Pakchoi is high, and it is an ideal vegetable to control vitamin D deficiency (rickets). Children with calcium deficiency, soft bones and alopecia can be boiled with Chinese cabbage soup, added salt or sugar to make them drink and take. It's quite beneficial to eat it often. "

Production steps:

Step 1: wash the cabbage in water.

Step 2: wash the mushrooms and soak them with a little water, then cut them into small strips. (don't pour the water for soaking mushrooms. Keep it for use)

Step 3: take 50 ml of pickled mushroom water, and then add a little fresh vegetables to stir.

Step 4: cut the washed cabbage into 5 cm long pieces.

Step 5: heat up the frying pan, heat up the oil, and stir fry the garlic shreds to make the flavor.

Step 6: add mushrooms and stir fry for a while.

Step 7: stir fry the cabbage.

Step 8: pour in the mushroom water and stir well.

Step 9: add the right amount of salt, stir fry evenly, then out of the pot.

Materials required:

Cabbage: 200g

Shuifa mushroom: 100g

Oil: right amount

Salt: right amount

Garlic: right amount

Fresh vegetables: moderate

Note: 1, cabbage fried time should not be too long, in order to avoid the loss of nutrition. 2. It's better to use clear soup instead of mushroom water. I don't have clear soup at home, so I use mushroom water instead of clear soup.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: light