How to stir-fry oyster mushrooms with cabbage
1.Rinse the fresh oyster mushrooms in clean water and break off the roots
2.< /span>Tear into strips along the direction of the fibers. Do not tear too finely, otherwise the meaty texture will be lost. Don’t be too thick, as it will not be easy to taste
3.Put it in hot water and blanch it for twenty Seconds or so, until medium rare. During the cultivation process of fungi, miscellaneous bacteria and impurities will be produced. Blanching can remove some of them
4. .After taking out the oyster mushrooms, rinse away the floating foam with cold water, squeeze out the water and set aside
5. Shred the carrots, slice the garlic, and cut the cabbage diagonally into thicker shreds. Cut the fibers of the cabbage diagonally so that the teeth will not get stuck
6.Pour vegetable oil into the wok and heat After heating, sauté the garlic slices until fragrant, add shredded carrots and stir-fry for a few times. The carotene in carrots is more easily absorbed by the body under the action of oil
7. Add shredded cabbage, Fry over medium heat until raw
8. Pour in the oyster mushrooms, add salt and light soy sauce, and cook over medium heat Stir fry evenly
9.Fry for about half a minute and serve out
10.Finished product