Chinese Food
Stir fried Chinese cabbage with mushrooms
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Spring is coming. All kinds of vegetables in the market are green and tender. Every time I buy vegetables, I can't help buying all kinds of vegetables to stir fry. This Kwai is simple, quick and nutritious.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Wash cabbage, control dry water, cut into two sections. Cut mushrooms into thin strips, carrots into shreds and garlic into pieces.
Step2:Stir fry the garlic with oil. I like to stir the garlic yellow and make it fragrant.
Step3:Stir fry the carrot first. First, carrots are easy to release nutrition after being fried. Second, carrots are not easy to ripen, so fry them first.
Step4:Stir fry mushrooms for 30 seconds and then stir fry mushrooms for 10 seconds.
Step5:Finally, stir fry the vegetables for 30 seconds. Don't put salt in the sauteed vegetables. Because the vegetables will go into the water when they meet salt, which causes the vegetables to lose their flavor as if they were cooked.
Step6:Add salt before turning off the fire. Add a few drops of steamed fish and soy sauce to make it fresh. Stir it and turn off the fire quickly.
Step7:Serve on a plate.
Cooking tips:1. The water content of green vegetables is large, so if time permits, soak them in advance and wash them well. Control the clean water. This step is very important. Otherwise, it's all water. 2. Don't put salt early when frying vegetables. Put salt before turning off the fire. It can make the vegetables less water and more dry. 3. I don't like any monosodium glutamate or chicken essence, so I'll drop two drops of oyster sauce or steamed fish and soy sauce for freshness. There are skills in making delicious dishes.
