How to cook Chinese cabbage with maitake mushroom

Whenever your stomach growls, you will most likely choose to open the mobile app and place an order. Maybe you are used to this kind of life, but you don’t think that the food outside is so monotonous and tastes like wax. So, in order to eat better, you need to learn from me how to cook maitake mushroom and braised Chinese cabbage.

1. Soak the maitake mushroom in warm water and then wash it off. Wash the choy sum. Mince ginger. Minced garlic

2. Pour clean water into the pot, heat it over high heat until it boils, add a little salt, pour in the choy sum, blanch it for half a minute and then remove from the pot. Pour in the maitake mushrooms, blanch for 5 minutes, remove them, and remove the roots after cooling.

3. Pour oil into a wok, when the oil is 70% hot, add chopped green onion and garlic and sauté until fragrant, add maitake mushroom and stir-fry for a few times, pour in a little boiling water, pour in Shaoxing wine, cover with lid and simmer for 5 minutes. Then, add oyster sauce, salt and pepper, stir well, add water starch to thicken, pour in the choy sum and stir-fry for a few times.

Have you learned how to make the stir-fried Chinese cabbage with Grifola frondosa that I introduced to you today? Although it has a lot of steps, each step is not complicated and very simple. As long as you follow the steps, you will definitely succeed.