【Shiitake Mushrooms and Rapeseed】—a simple and quick home-cooked dish

Overview

The little guy has been sick for the past few days and has been resting at home since he went to the hospital. Usually I just make do with a simple meal at home, but when the little guy is at home, he has to put a lot of thought into making every meal; especially when he is still sick, it takes even more effort and he has to pay attention to eating something light. . . Before planning to make today's dish, I discussed it with the little guy. He doesn't like to eat mushrooms, except cutting them into cubes and frying them in rice. When discussing with him, he asked if he could not eat it. I told him that it was okay to eat rapeseed, and he reluctantly nodded. When it was ready to be plated, he was very happy to see the arrangement. After it was served, he first took the small tomatoes for decoration and ate it, and then ate a few rapeseed and mushrooms. He barely ate half of it. He always said that the rapeseed also had the taste of mushrooms. . . Why doesn't he like the taste of mushrooms? Ingredients: Ingredients: a handful of rapeseed, an appropriate amount of dried shiitake mushrooms Seasoning: 4 to 5 cloves of garlic, Shi Yunsheng original soup, salt, chicken essence, appropriate amount of water starch

Tags

• hot dishes
• vegetarian dishes
• pregnant women
• old man
• huaiyang cuisine
• spring recipes
• lunch
• dinner
• students
• chicken essence
• dried shiitake mushrooms
• rapeseed
• shi yunsheng’s original soup
• water starch
• garlic
• salt

Ingredients

Steps

1. 1 Soak dried mushrooms in warm water for about 1 hour

   

2. 2 Rinse thoroughly after soaking

   

3. 3 Cut cross-shaped knives on the top of the mushrooms (for easier flavoring) and set aside

   

4. 4 Wash the rapeseed and cut it in half

   

5. 5 Place in boiling water and blanch for a while

   

6. 6 Take it out and let it cool

   

7. 7 Drain and set aside

   

8. 8 Crush the garlic and mince it, set aside

   

9. 9 Heat oil in a wok, add minced garlic and stir-fry until fragrant

   

10. 10 Pour in the mushrooms and stir-fry evenly

    

11. 11 Pour in appropriate amount of Shi Yunsheng original juice for soup

    

12. 12 Add a little salt

    

13. 13 Bring to a boil, then simmer over low heat for 2 minutes

    

14. 14 Add a little chicken essence

    

15. 15 Turn to high heat and pour in water starch

    

16. 16 Stir well and add the rapeseed

    

17. 17 Stir well and serve