Stewed cabbage with mushroom in oyster sauce
By VicentaLakin
Recipe Recommendations
- rapeseed heart 150 grams
- Small mushroom with water hair 100 grams
- refined salt 5 grams
- white sugar 3 grams
- MSG 2 grams
- pepper appropriate amount
- oyster sauce 20 grams
- fresh soy sauce 10 grams
- water starch appropriate amount
- scallion appropriate amount
- salty and fresh
- grilled
- ten minutes
- simple
Steps for Stewed cabbage with mushroom in oyster sauce
1
Prepare flavored water; boil the water in the pan and season with salt, monosodium glutamate and a little sugar.
2
Drizzle in appropriate amount of scallion oil.
3
Pour the rapeseed heart into flavored water and blanch it.
4
Blanch the heart of the cabbage and heat it into a plate.
5
Pour mushrooms into water and cook for 3 minutes. Remove and set aside.
6
Prepare oyster sauce, put a little water into the pan and mix well
7
Add a little fresh soy sauce into the pan.
8
Sprinkle in a little sugar.
9
Sprinkle in a little pepper and mix well.
10
Sprinkle in a little pepper and mix well.
11
Pour the blanched mushrooms into the pan and cook for a while, then thicken them with water starch.
12
After the sauce is gelatinized, pour in a little onion oil and serve the pan.
13
Place the cooked mushrooms in the middle of the cabbage.