Chinese Food
Mushroom and green vegetables in sauce
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It's the beginning of winter ~ ~ the voice of sticking to the autumn fat is getting louder and louder ~ ~ most of the food on the table is big meat ~ ~ ~ it's hard to be greasy if we eat too much ~ ~ ~ so, when we supplement it, we still need one or two small fresh ones ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ the method of watering shiitake mushroom and green vegetables is very simple. The taste is very fresh ~ ~ the pickled rice in the dish is quite good. Try the high soup next time ~ ~
Cooking ingredients
Cooking Steps
Step1:Take off the mushroom, soak it in water, wash it, and wash the vegetable
Step2:Wash the old ginger and chop it into minced ginger for use
Step3:Put water in the pot and bring to a boil. Add some salt. Put the mushrooms in for a few minutes
Step4:Finally, let's put the vegetables in the pot. When they are hot, they will start cooking
Step5:Take out the vegetables and mushrooms and put them on a plate
Step6:Put some vegetable oil into the wok and heat it. Put in the ginger powder and stir fry
Step7:Mix in a proper amount of raw soy sauce, sugar, starch and cold water. Stir evenly
Step8:Pour it on the mushroom while it's hot.
Cooking tips:1. The small green vegetables can be soaked in salt water or washed with rice washing water, which will make them cleaner; 2. If you like to make rice in soup and make water, you can put more water and seasoning; change the clear water into high soup. The taste is better; there are skills in making delicious vegetables.
