Braised cabbage with mushrooms
By ShaunPadberg
This dish is tender and tender in texture, light and refreshing. The yellow-green cabbage heart is decorated with black-brown mushrooms, making it simple and elegant.
Recipe Recommendations
Steps for Braised cabbage with mushrooms
1
Remove the external help of the rapeseed (you can use it for other purposes) and leave the heart of the cabbage (3-4 leaves). Cut the pimples of each tree into sharp circles with a knife, and wash them with clean water.2
Soak the mushrooms in boiling water. After they are ready to be ready, decant the mushroom water into a bowl to precipitate, and then gently pour into another bowl. Wash the mushrooms with clean water and remove the roots with a blade.3
Place the frying pan on high heat, add 50 grams of chicken oil, add the rapeseed heart and stir-fry, then add mushrooms, mushroom water, cooking wine, monosodium glutamate, and refined salt. Bring the juice until it is cooked, slowly pour in the water starch, and add 25 grams of chicken oil, turn over the dishes in the pan and serve on a plate.