How to make shiitake mushroom steak vegetables, and how to make shiitake mushroom choy sum?

Ingredients: Shiitake mushrooms, I bought them fresh, if they are dried shiitake mushrooms, soak them first.

Rape, choose more tender.

Method:1Cut off the roots of the shiitake mushrooms, wash them, and cut them into spatulas with an oblique knife. Cut off the roots of the rape heart and rinse it with water.

2.Put an appropriate amount of hot water in the pot, put the rape heart into the pot and boil for a while after boiling (you can drip some oil without discoloration), take out and drain the water.

Add the mushroom slices to boiling water and simmer for 2 minutes, then remove and drain for later use.

3.Put oil in a pot, heat over high heat, add rape heart and salt, stir-fry for a while, and put it on a plate.

Put oil in the pot, when the heat is 50% hot, add the minced garlic and ginger to stir-fry until fragrant, then put in the mushroom slices, add cooking wine, oyster sauce, pepper, a little water and salt (be sure to put less, the rape has already put the salt), and cook for a while.

Finally, add water starch, thicken the soup, and pour it over the choy sum.

Ingredients: rape, fresh shiitake mushrooms, salt, minced garlic, minced ginger, cooking wine, oyster sauce, water starch.

Method:1Wash the rape and drain the water.

2.Remove the roots of the fresh shiitake mushrooms, put them in boiling water, boil for 2 minutes, then remove and drain.

3.Put oil in a pan, heat it, add the rape and salt and stir-fry for a while, and put it on a plate.

4.Put a little oil in the pot, after the oil is hot, put the minced garlic and ginger into the stir-fry until fragrant, then put in the mushrooms, add a little cooking wine, oyster sauce and salt, stir-fry for a while, then pour in the water starch juice, when the soup is thick, pour it on the plate.

1.Remove the stems of the shiitake mushrooms and wash them and stack them on a disc**;

2.Wash the rape heart, cut a knife from the root, blanch it in a pot of boiling water, remove the water, and put the leaves inward around the mushrooms one by one, and the leaves are crossed on the mushrooms;

3.Heat the wok with oil, put in the pot with minced green onion and ginger, add refined salt and water to boil, push in the good mushrooms and cabbage, simmer over low heat until the soup is thickened with water starch, pour in sesame oil, and sprinkle in monosodium glutamate.

Ingredients: Appropriate amount of shiitake mushrooms, appropriate amount of cabbage, appropriate amount of garlic, appropriate amount of green onion, appropriate amount of abalone juice, appropriate amount of oil, appropriate amount of salt, appropriate amount.

Production Steps:1Prepare the ingredients.

2.Wash the soaked shiitake mushrooms, remove the old leaves of the choy sum, and mince the green onion and garlic.

Grilled cabbage with shiitake mushrooms ** (12 photos).

3.Put water in a pot over high heat and bring to a boil, then add some oil and salt.

4.Then pour in the choy sum and blanch.

5.Blanched choy sum [1] Drain the water.

6.Stack the drained cabbage sum and place it on a plate.

7.Pour the shiitake mushrooms into the blanched water and cook over high heat for 5 minutes.

8.Drain the boiled shiitake mushrooms, pour in the abalone juice in a bowl and mix well and set aside.

9.Pour in the oil in the pan over high heat and stir-fry the garlic and green onion until fragrant.

10.Then pour in the shiitake mushrooms and stir-fry until fragrant.

11.Then pour in the prepared abalone juice and cook over medium heat for 2 minutes.

12.Then sprinkle with chopped green onions and turn off the heat.

13.Finally, spread the boiled shiitake mushrooms on top of the noodles.

Chinese food is arguably one of the most prepared cuisines, and each one has its own special features, no matter how you cook it. And for some people who don't cook much, there are a lot of problems that need to be understood in time. So, today we're going to share some frequently asked questions about cooking.

Usually when we fry the greens, it is easy to fry the greens yellow, so what is the trick to keep the greens tender?

The timing of the pot is crucial.

If the pot is tightly covered, the vegetables will fade and turn yellow, because the chlorophyll in the vegetables contains magnesium, which will be produced into a yellow-green substance by another substance of the vegetables - organic acids when cooking, so the vegetables will turn yellow.

Therefore, we need to fry and boil it first, let the organic acid be heated and brought out, and then cover the pot so that the chlorophyll will not turn yellow.

If you want vegetables to look good, you can use baking soda, which can make the color of the vegetables more vivid and transparent, and it will not affect the nutritional value of the dish.

In addition, we must know that remember to use high heat when frying vegetables, the cooking time is fast, and the loss of vitamins in vegetables is naturally less, and most of the nutrients contained in vegetables cannot withstand high temperatures, especially leafy vegetables such as asparagus, cabbage, celery, beets and Chinese cabbage.

In the process of cooking, some vegetables can be added with a little vinegar or thickening to protect the vitamins in the vegetables.

Blanching can make vegetables more colorful, crisp and tender, and reduce astringency, bitterness, spiciness, and sterilization.

For example, spinach, celery, and rape will become greener by blanching. The hemagglutinin contained in lentils can be removed by blanching.

So, which dishes need to be blanched?

Vegetables that need to be blanched.

1.Vegetables containing more oxalic acid, such as spinach, bamboo shoots, and callus white, are also best blanched, because oxalic acid combines with calcium in the intestine to form calcium oxalate, which is difficult to absorb, interfering with the body's absorption of calcium;

2.glucosinolated-containing vegetables; Mustard vegetables such as kohlrabi contain glucosinolated, which are blanched with water and hydrolyzed to produce volatile mustard oil, which tastes better and can promote digestion and absorption;

3.Wild vegetables such as purslane, after blanching, can completely remove dust and insects, and can also prevent allergies;

4.Cruciferous vegetables, such as broccoli and cauliflower, taste better after blanching, they are rich in fiber and easier to digest;

5.Daylily containing colchicine is oxidized in human tissues to produce dicolchicine after the human body ingests colchicine. Dicolchicine is a highly toxic substance, which can poison the human gastrointestinal tract and urinary system, and seriously threaten health.

An adult can be poisoned if he eats 50 100g of fresh daylily at a time.

Ingredients: small mushrooms, cabbage, salt, garlic, sugar, oyster sauce, water starch, green onion.

Method:1After rinsing the dust on the surface of the mushroom, soak it in warm water, cut the cabbage in half, wash it and set aside. Mince the garlic.

2.Boil a pot of boiling water, add salt and a few drops of oil, add the cabbage and blanch until it breaks.

3.Drain the blanched cabbage and arrange on a plate.

4.Heat the pan with oil, after the oil is hot, add the minced garlic and stir-fry until fragrant, pour in the soaked small mushrooms and stir-fry.

5.Add salt, oyster sauce and sugar, stir-fry slightly, pour in the water for soaking shiitake mushrooms, simmer for a minute, pour a little water starch and reduce the juice over high heat.

6.Remove the stewed shiitake mushrooms from the pot and stack them on top of the cabbage sum, and sprinkle a little chopped green onion. 1.When blanching, add salt and a few drops of cooking oil to the pot of boiling water, and the blanched vegetables will be more crispy and green.

2.When making this dish, shiitake mushrooms should be soaked in advance. The soaked shiitake mushrooms can be stored in the refrigerator for about 3 days.

3.If you have dashi at home, soak the cabbage in the dashi for a fresher taste.

Shiitake mushroom steak lettuce is a dish, and the main ingredients are shiitake mushrooms and lettuce.

Shiitake mushrooms not only have a unique flavor of fragrance, but also contain rich ingredients that are beneficial to the human body. Shiitake mushrooms are cold and slightly bitter in taste, which is beneficial to the liver and stomach. It has the effect of improving the function of brain cells. Eating it with lettuce is not only full of color and flavor, but also intellectually healthy.

Ingredients. 300g shiitake mushrooms.

300 g lettuce.

Ingredient. Appropriate amount of oil.

Salt to taste. Ginger to taste.

Starch in moderation. Appropriate amount of green onions.

Moderate fuel consumption. Steps:

1 Soak shiitake mushrooms in cold water.

2 Wash the lettuce.

3 Shiitake mushrooms are changed to knives.

4 Put oil in a pot and stir-fry with green onion and ginger until fragrant.

5 Add lettuce and stir-fry slightly.

6 Add salt and remove the MSG from the pan and arrange on the plate.

7 Add shiitake mushrooms to the rest of the soup with stir-fried lettuce, add some stock (water is also acceptable), 8 Add a little salt, chicken essence, and cook for a while.

9 Remove from the pan and pour into a plate with the lettuce stacked.

Tips: The sauce is too thick, so it can be thinner.

Ingredients: 1 kind.

Please click Enter a description.

Lettuce. 500 grams.

Excipients: 2 kinds.

7 shiitake mushrooms. Garlic oil and oyster sauce a little.

Cooking step 2 steps.

Step 1: Click Enter Description.

Blanch the lettuce, add oil and salt to taste, and set aside.

Step 2: Click Enter a description.

Ingredients: 300g shiitake mushroom and 300g lettuce

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of starch, appropriate amount of green onion, appropriate amount of oyster sauce.

Steps. 1 Soak shiitake mushrooms in cold water.

2 Wash the lettuce.

3 Shiitake mushrooms are changed to knives.

4 Put oil in a pot and stir-fry with green onion and ginger until fragrant.

5 Add lettuce and stir-fry slightly, add salt, and remove MSG from the pot and put on a plate.

6 Add shiitake mushrooms to the rest of the soup with stir-fried lettuce, add some stock (water is also acceptable), add a little salt, chicken essence, and cook for a while.

7 Remove from the pan and pour into a plate with the lettuce stacked.

1.Peel the lettuce one by one and wash it.

2.Peel the lettuce one by one and wash it.

3.Clean the shiitake mushrooms and garlic and chop them.

4.Add an appropriate amount of water to the pot, put the mushrooms and cook them, remove them and set aside.

5.Boil the water in which the mushrooms have been boiled again, add oil, salt, lettuce, dip the lettuce in the water with chopsticks, bring to a boil over high heat, turn off the heat and quickly remove the raw vegetables, drain the water, and put on a plate.

Grilled lettuce with shiitake mushrooms.

Other crafts Other flavors.

Lower calorie newbie try.

Ingredients. 300g of shiitake mushrooms

Lettuce 300 g

Accessories. Mix the oil to taste.

Salt to taste. Ginger to taste.

Starch to taste. Green onions to taste.

Step 1: Soak the mushrooms in cold water.

Step 2: Wash the lettuce.

Step 3: Change the mushroom knife.

Step 4: Put oil in a pot Add green onion and ginger and stir-fry until fragrant.

Step 5: Add lettuce and stir-fry slightly, add salt, and remove MSG from the pot and put it on a plate.

Step 6: Stir-fry the lettuce, add the remaining soup to the shiitake mushrooms, add some stock (water is also acceptable), add a little salt, chicken essence, and cook for a while.

Step 7: Remove from the pan and pour the lettuce into a plate.

Ingredients: 250g cabbage.

Excipients: shiitake mushrooms (fresh) 50g.

Seasoning: 1 gram of monosodium glutamate, 1 gram of sugar, 3 grams of green onion, 2 grams of salt, 3 grams of garlic, 10 grams of rice wine, 1 gram of ginger, 50 grams of chicken fat.

Preparation of shiitake mushroom steak cabbage:

1.Wash the young cabbage, remove the water, and cut into sections. Wash the mushrooms and remove the stems.

2.Heat the wok on the fire, put in cooked chicken fat, add minced ginger (minced), chopped green onion (cut flowers), garlic slices (slices) and stir-fry until fragrant, add shiitake mushrooms and cabbage hearts in the water, stir-fry, cook in Shao wine, add refinement, salt, sugar, monosodium glutamate and stir-fry thoroughly, and put it on the plate.

A few simple steps to teach you to make delicious shiitake mushroom steak rape.

The specific method of shiitake mushroom steak rape is as follows:

Ingredients: shiitake mushrooms, rape, appropriate amount of hot water, minced garlic, minced green onion, salt, sugar, chicken essence, monosodium glutamate, water starch.

Method:1Wash the mushrooms, cut off the heels, and cut them into spatulas with an oblique knife. Rinse the rape with clean water and set aside.

2.Put an appropriate amount of hot water in the pot, put the rape in after boiling over high heat, boil until it is broken, take it out and drain the water. (This step can also be omitted).

3.Then boil the mushroom slices in boiling water for two minutes, then remove and drain and set aside.

4.Stir-fry the minced garlic and shallots until fragrant, then add the blanched rape heart and mushroom slices, add salt and sugar, stir-fry for a while, and finally add chicken essence or monosodium glutamate.

5.Finally, add water starch and thicken the soup.

Contraindications: Patients with spleen and stomach cold and dampness stagnation or ** itchy disease should not eat.

Shiitake mushroom rape. Ingredients: 500 grams of rape, 10 shiitake mushrooms, salt, starch, chicken essence, and appropriate amount of oyster sauce.

Method:1Soak the mushrooms and remove them for later use. (ps: You can put dried shiitake mushrooms into a bottle and add hot water, cover the lid and quickly waist the bottle for 1-2 minutes to quickly send shiitake mushrooms).

2.Boil water in a pot and put some oil, copy the rape leaves and cabbage sum into the water separately, and add some salt to the water. (PS: Adding oil here can keep the color of rape bright).

3.The rape turns green, remove it and can be slightly washed down with mineral water to keep it fresh, then drizzled and placed on a plate.

4.Add a little oil to the pot, pour the water in which the mushrooms are soaked and boil them, add the mushrooms, such as oyster sauce and salt, simmer until the mushrooms are flavorful, and put them on top of the rape.

5.Add mushroom water to the pot and bring to a boil, add starch and a small amount of water to prepare the juice, add a little salt, chicken essence and pour it on the mushrooms and rape.

His consent was incidental. It doesn't say anything good. Kiki's words, he said so, did you see that?

You couldn't see it at all, so he was very strong at that time, me. If you want to be on fire, I'll go for her something. Let me hurt my hand.

Yes no, yes. No. I want to think about the goods that he sent out with his hand.

What do you use? Yes, it's the mother's, and you said his stuff was definitely yours.