Stewed rapeseed with mushroom
By LexieVolkman
Mushrooms have four major effects: strengthening the stomach, moisturizing the skin, improving the ears, and resisting cancer. Rapeseed is a low-fat vegetable with a high VC content. Long-term consumption can detoxify and reduce swelling, activate blood circulation to remove blood stasis, widen intestines to relieve constipation, and strengthen the body.
Recipe Recommendations
- Water-blooming mushroom 80 grams
- rape 400 grams
- onion a little
- Jiang a little
- salt appropriate amount
- soy sauce appropriate amount
- white sugar a little
- chicken essence a little
- starch appropriate amount
- oil appropriate amount
- salty and fresh
- grilled
- ten minutes
- ordinary
Steps for Stewed rapeseed with mushroom
1
Use warm water to expand the mushrooms, wash them, remove the mycorrhizal, and leave only the mushroom umbrella for later use.
2
Wash the rapeseed and control the water.
3
Make oil in the pan, add spring onion and shredded ginger when it is 60% hot and saute until fragrant.
4
Put the mushrooms into the pan, add salt and soy sauce, white sugar, and add clear soup. Serve out.
5
Add a little oil to the pan and add cabbage.
6
Add less salt until the heart of the cabbage becomes soft.
7
Pour in the mushrooms, add a little clear stock, and after two minutes, add water starch and chicken essence and remove from the pan.Stewed rapeseed with mushroom Make Tips
Be sure to stir-fry the cabbage heart to remove the natural earthy smell of the cabbage heart.