Oil-consuming mushrooms and rapeseed

Oil-consuming mushrooms and rapeseed

Overview

The vegetables you grow yourself do not use pesticides or chemical fertilizers, so they are truly healthy and pollution-free. The small rapeseeds that entered the field in winter were not frightened by the cold wind and still stretched tall and straight. It was very gratifying to see how green they were! The mushrooms are on special sale in the supermarket. The quality is very good. I bought 2 kilograms at once. I have been eating mushrooms and rapeseed in different ways in the past two days. Today I specially used oil to make this mushrooms and rapeseed dish. I didn’t expect it to taste super good. It has a smooth texture and rich fragrance. It is worth recommending!

Tags

Ingredients

Steps

  1. Selected quality mushrooms

    Oil-consuming mushrooms and rapeseed step 1

  2. Wash the mushrooms, cut them into pieces, boil them in a pot of boiling water for 2 minutes, drain them into cold water and drain them

    Oil-consuming mushrooms and rapeseed step 2

  3. Wash the rapeseed, break it into pieces one by one and wash

    Oil-consuming mushrooms and rapeseed step 3

  4. Boil it in a pot of boiling water until it changes color, drain it into cold water and then take it out

    Oil-consuming mushrooms and rapeseed step 4

  5. Add oil to the wok, add onion, ginger and pepper and sauté until fragrant

    Oil-consuming mushrooms and rapeseed step 5

  6. Add the mushrooms and rapeseed with controlled water and stir-fry for a few times

    Oil-consuming mushrooms and rapeseed step 6

  7. Pour an appropriate amount of oil before serving, add a little salt, stir-fry evenly, remove from the pan and serve on a plate.

    Oil-consuming mushrooms and rapeseed step 7

  8. The rapeseed and shiitake mushrooms will be cooked easily after being boiled and then stir-fried. You can add seasonings and serve.

    Oil-consuming mushrooms and rapeseed step 8