Saute rapeseed fungus
Ingredients: rape,water starch,MSG,cooking wine,salad oil,water fungus,clear soup,refined salt,rice vinegar
Recipe Recommendations
- water fungus 100 grams
- rape 300 grams
- salad oil 50 grams
- clear soup 25 grams
- water starch 15 grams
- refined salt 3 grams
- cooking wine 10 grams
- rice vinegar 3 grams
- MSG 3 grams
Steps for Saute rapeseed fungus
1
Wash the water-dried fungus thoroughly and place it into a plate for later use.
2
Take the tender stems of rapeseed, clean them, cut them into sections, and place them in a bowl for later use.
3
Put the pan on high heat, cook until 70% hot, and add the rapeseed and fungus pieces.
4
Stir fry, remove, control, and transfer to the plate.
5
Heat the original pan with oil, add the clear soup, refined salt, cooking wine, rice vinegar and monosodium glutamate to boil, and thicken with water starch.
6
Pour the fried fungus pieces and rapeseed pieces into a plate, sprinkle with sesame oil, remove from the pan and serve on a plate.