Mushroom and Rapeseed

Remove the roots of the rapeseed, break it into pieces, wash and drain and set aside.

Wash and cut the mushrooms into slices. If the mushrooms are small, they can also be divided into two.

Boil water in a pot, add two drops of oil, blanch the rapeseed, take it out as soon as it changes color, pour in cold water and drain,

Boil the water again, add the mushrooms, remove them when soft, cover with cold water and drain.

Heat oil in a pan and add garlic slices.

After frying until fragrant, add the blanched rapeseed, add a small amount of salt, and stir-fry over high heat for a few times.

Spread the fried rapeseed on the bottom of the plate.

Add an appropriate amount of soy sauce, a small amount of salt, sugar, oil, starch, and a little water to the bowl to make a gravy.

Heat oil in a pan and add mushroom slices.

Pour in the gravy, stir-fry over high heat for a few times, take it out of the pan, and serve it on top of the rapeseed.

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