Soybean sprouts, enoki mushrooms and chrysanthemum

Overview

Ingredients: 200G of chrysanthemum, soybean sprouts, 120G canned enoki mushrooms, 60G of salad oil, 50G of salt. Method: 1. Clean the chrysanthemum, cut off the stems and leaves, and set aside. 2. Break off the roots of the chrysanthemum sprouts, then break them in the middle. Clean and set aside. 3. Heat oil in a pan. 4. Add the soybean sprouts and stir-fry for a few times. 5. Add the chrysanthemum stems and stir-fry the soybean sprouts. 6 Add the chrysanthemum leaves and stir-fry a few times. 7 Add the canned enoki mushrooms and continue to stir-fry until the chrysanthemum leaves change color and become soft. 8 Add an appropriate amount of salt to taste. 9 Finally stir-fry a few times and serve on a plate

Tags

• hot dishes
• home cooking
• quick dishes
• preparing meals
• lunch
• dinner
• canned enoki mushrooms
• chrysanthemum chrysanthemum
• salad oil
• soybean sprouts
• salt

Ingredients

Steps

1. 1 First clean the chrysanthemum, cut off the stems and leaves and set aside.

   

2. 2 Cut off the roots of the soybean sprouts, then break them in the middle, clean them and set aside.

   

3. 3 Heat oil in pan.

   

4. 4 Add the soybean sprouts and stir-fry for a few times.

   

5. 5 Then add the chrysanthemum stems and soybean sprouts and stir-fry.

   

6. 6 Add the chrysanthemum leaves and stir-fry a few times.

   

7. 7 Add the canned enoki mushrooms and continue to stir-fry until the chrysanthemum leaves change color and become soft.

   

8. 8 Add appropriate amount of salt to taste.

   

9. 9 Finally, stir-fry a few times and remove from the pan.