Materials required for stir-frying mushrooms with Chinese cabbage and fungus: 250g of Chinese cabbage, 50g of dried fungus, 250g of fresh mushrooms, appropriate amount of oil, appropriate amount of salt, onion 1 segment, 2 cloves of garlic, oyster sauce 1 spoon,

Practice steps:

1. Prepare the required materials, soak the auricularia auricula in cold water in advance, cut off the mushroom roots and wash them. Select the old leaves of Chinese cabbage and wash them.

2. Boil the pot with water, add a little salt and blanch the cabbage. When the cabbage turns dark green, take out the cabbage, put it in cold water and take out the water. Adding a little salt when blanching Chinese cabbage can make the color of Chinese cabbage greener, and when it is cooled in cold water, the color of Chinese cabbage will not turn yellow, thus maintaining the crisp and tender taste of Chinese cabbage.

3. Boil the pot with water, put the mushrooms in blanching water, blanch until the mushrooms become soft, and take them out. Blanching mushrooms in water can remove impurities and odor, and make the taste of mushrooms more pure.

4. Cut the Chinese cabbage into inches and the mushrooms into strips.

5. Heat the oil in the pan, add chopped green onion and garlic slices and saute until fragrant, then add mushrooms and stir fry 1-2 minutes.

6. Add auricularia auricula and stir fry 1-2 minutes. Add Chinese cabbage, oyster sauce and salt, stir fry quickly and evenly, turn off the heat and serve.