Eating more greens in the spring can nourish the liver, so make a chicken sauce with cabbage mushroom oil gluten, simple and delicious
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<h2>Royalties</h2>
Four or five cabbages
Oil gluten five or six
Shiitake mushrooms two or three
Mrs. Le Chicken Juice a spoonful
A little cooking oil
<h2>Practice steps</h2>
1: Prepare the ingredients, wash and drain the hangzhou cabbage and fresh shiitake mushrooms and set aside
2: Cut the cabbage into sections and slice the shiitake mushrooms
3: Use chopsticks to poke a hole in the boiling water at one end of the oil gluten and drain it
4: After heating up a little oil in the pot, add Hangzhou cabbage and shiitake mushroom slices and stir-fry in turn, add a little water soaked in oil gluten to continue stir-frying, add the soaked oil gluten and stir-fry, and finally add a spoonful of chicken juice to season and collect the juice on the plate
<h2>Tips</h2>
Tai Tai Le chicken juice itself contains salt so there is no need to add additional salt; if you use dried shiitake mushrooms need to be soaked; oil gluten is soaked and then stir-fried in the pan
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