stir-fried cabbage with mushrooms
By AlexieOrn
I casually matched this mushroom stir-fried kale and added a handful of shrimp skins. I bought the shrimp skins and had not been used to make vegetables, so I wanted to put some in it to try them. The results were quite good: the kale is crispy enough, and the mushrooms are thick and absorb the umami flavor of the shrimp skins. Although it is a vegetarian dish, it tastes like a meat dish. I almost choose the kale after eating the mushrooms ~~~~
Recipe Recommendations
- mushrooms appropriate amount
- kale appropriate amount
- shrimp skin appropriate amount
- red pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- oil appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for stir-fried cabbage with mushrooms
1
Prepare the required materials.
2
Wash the kale, peel off the old leaves, and wash other side dishes together for later use.
3
Slice kale and shred red pepper.
4
Soak the mushrooms and wash off the sand, cut them into small pieces, beat the ginger and dice, slice the garlic and dice the green onions.
5
Wash the shrimp skins with warm water.
6
Boil boiling water in the pot and blanch the kale in the boiling water.
7
Remove the cold water and drain it for later use.
8
Put the oil in the hot pan and saute the garlic slices and ginger grains until fragrant.
9
Add the kale slices and stir fry a few times, then add the shredded red pepper and the mushroom slices and stir well.
10
Add salt, a small amount of sugar, and cooking wine and stir well.
11
Spray in a small amount of water and simmer slightly.
12
Sprinkle in the shrimp skins, stir-fry the green onions slightly, add chicken essence to taste, stir-fry well and serve.
13
Load the plate and attach a finished product drawing.