The mushrooms and greens in Fujian cuisine look very similar to rapeseed in the north, which is called pakchoi. The cabbage is very delicious and does not have the bitter taste of rapeseed, and it is also very nutritious. The mineral calcium and phosphorus contained in pakchoi can promote bone development, accelerate the body's metabolism and enhance the body's hematopoietic function. Signature nutrients such as carotene and niacin are also important substances for maintaining life activities. It is also rich in vitamins B1, B6, pantothenic acid, etc., and has the function of relieving mental tension. Eating more cabbage before exams will help maintain a calm mind.
This dish tastes delicious. It has a strong aroma and is suitable for all ages. It is a very common home-cooked Fujian dish.
Mushrooms and green vegetables
Recipe Recommendations
- green vegetables 200g
- dried mushrooms 20g
- chicken soup 1 small bowl
- salt 2g
- chicken essence 2g
- sesame oil appropriate amount
- water starch appropriate amount
- edible oil appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Mushrooms and green vegetables
1
Soak mushrooms in advance for later use.
2
Wash the greens.
3
Add water to the pan to boil, add salt and a few drops of oil, add green vegetables and blanch in water.
4
Remove and dry, and place the yards on the plate.
5
Put oil in the pan and saute the chives in the oil.
6
Add mushrooms and stir-fry.
7
Add chicken soup and reduce heat and simmer for 5 minutes.
8
Drain the soup, add salt chicken essence to taste, stir in the thin sauce, and pour in sesame oil.
9
Use chopsticks to place the stewed mushrooms on the vegetables and pour in the soup.Mushrooms and green vegetables Make Tips
If you don't like blanching green vegetables, you can stir-fry them until they are done. Dry mushrooms can be replaced with fresh mushrooms.