Ingredients: Shanghai green (green cabbage core, peeled vegetable skin), fresh shiitake mushrooms, white mushrooms (mouth mushrooms)
Seasoning: edible vegetable oil, salt, chicken essence, sugar, oyster sauce, soy sauce, sesame oil, water starch
method:
1) Soak the vegetable core and the mushroom in water for a while, rinse separately after soaking, rinse and drain after washing.
2) Cut the shiitake mushrooms and white mushrooms separately (cut in half or 4 halves).
3: Blend the sauce (pour a little oyster sauce, soy sauce and water into the container, the ratio is about 1:1:10, according to your own experience and taste, free control).
4) Boil a pot of boiling water, add a spoonful of salt after the water is boiled (the mushrooms and the vegetable core are blanched and broken, blanched and rinsed with cold water, rinsed and drained for later, and the blanching time is controlled by experience).
5) Heat oil over high heat.
6) Heat the oil and add the vegetable cores.
7) Sauté over high heat (stir-fry until fragrant).
8) Sauté until fragrant, add a little salt, chicken essence and sugar (to taste).
9) Stir-fry quickly after seasoning (stir-fry ingredients and seasonings).
10) Stir-fry well, turn off the heat and set aside (prepare to be plated with the stir-fried vegetable cores).
11: Take a plate, use the stir-fried vegetable cores and set them around the edges of the plate (the roots followed by the leaves).
12) Re-add oil to a saucepan and heat over high heat.
13) Heat the oil and add the mushrooms.
14) Stir-fry over high heat (sauté shiitake mushrooms).
15) After sautéing until fragrant, pour in the oyster sauce sauce (stir-fry over high heat and bring the sauce to a boil).
16) After the sauce comes to a boil, add a little salt and chicken essence and an appropriate amount of sugar (to taste).
17) Continue to stir-fry over high heat to collect the juice after seasoning.
18: After half of the juice is removed, turn away the medium heat.
19: Pour in a little water starch (gouge).
20) Stir-fry over medium heat until harvested.
21) Stir-fry until the mustard is harvested, turn off the heat, add a little sesame oil (mix well).
22) After mixing the sesame oil, put the double mushrooms on the plate (the vegetable hearts are around the edges, and the double mushrooms are in the middle). This dish is done.