Don't always eat cold salad in hot weather. Try this vegetable frying pan. Spicy and refreshing, more enjoyable than cooking.
Hello, everyone. Thank you for coming to Yue Yue Food Club. To be beautiful, you only need one mouth! When the temperature gets higher in summer, people's appetite will get worse and they will lose their appetite. When choosing dishes, they often choose some light cold dishes, such as cold cucumber, cold lotus root and sometimes bitter gourd. It's delicious when you eat cold salad, but after eating it, the taste in your mouth is even weaker. I always feel as if I haven't eaten it before, and the more I eat, the hungrier I get. Do you feel this way?
Don't always eat cold salad in hot weather. Try this vegetable frying pan. Simple and quick, spicy and refreshing, more enjoyable than eating stir-fried dishes! Today, Yue Yue will share with you the practice of a family version of vegetable incense pot.
Preparation materials: 5 shiitake mushrooms, Pleurotus eryngii 1 piece, potato 1 piece, lotus root 1 piece, lettuce 1 piece, 2 dried mushrooms, cauliflower 1 piece, ginger 1 piece, and onion.
The detailed method is as follows: (The details that need to be paid attention to in the production process have been summarized at the end, so don't miss it. )
Step 1: When we make this kind of vegetable griddle, we should try to choose the freshest vegetables. Here, I have prepared mushrooms, Pleurotus eryngii, potatoes, lotus roots, lettuce, dried mushrooms and cauliflower. First, we need to slice all the vegetables with a knife. It should be noted that the lettuce should be cut thicker when it is cut, so as not to be soft and rotten when it is cooked, and the taste will not be crisp.
Step 2: Boil the water in the wok, and then put the cut vegetables into the blanching water. First, we put mushrooms and Pleurotus eryngii in a wok for 5 minutes, because they take a long time to cook. Remember to add a spoonful of salt and a few drops of cooking oil when cooking. After 5 minutes, put potato chips and lotus root slices into a wok and cook for about 1 minute.
Step 3: Boil the water in another pot, and pour the sausage into it to cook. Because sausage is oily and salty, we need to boil the oil and salt for it and take it out for later use.
Step 4: Add a little vegetable oil to the wok, then add chopped pork belly, stir-fry the fat of pork belly with low fire first, so it tastes delicious.
Stir-fry pork belly, add onion, ginger, garlic, pepper, dried Chili, and then add a little seasoning of spicy pot. If not, you can use a spoonful of bean paste instead, stir-fry over high fire to get red oil and fragrance.
Step 5: Add all vegetables and side dishes after frying, stir fry quickly and evenly, and then season.
Just add a little salt, a spoonful of chicken essence (you don't need it if you don't like chicken essence), a spoonful of sugar, a spoonful of cumin powder, a spoonful of pepper powder, stir fry quickly, and finally pour a few drops of sesame oil and sprinkle with a little chopped green onion.
The vegetable griddle that is most suitable for summer is ready. The vegetables made in this way are fresh and delicious, not greasy. Spicy appetizers are particularly delicious, much more delicious than hot pot, and more enjoyable than eating small fry. The key is that there is no heavy feeling in your mouth after eating. Of course, the vegetables mixed here can be adjusted according to your own preferences. It's up to you to be rich and frugal.
People who love food are people whose hearts are full of sunshine and who actively love life. Yue Yue thinks that food is made by himself, and healthy people are the most beautiful if they are healthy and good things that their families like to eat! What do you think of this?
Yue Yue has something to say: (Notes)
1. Fresh pork belly is not easy to slice. We can put it in the refrigerator for an hour and then cut it out, which is easier to operate.
2. Add salt and cooking oil when cooking, which can make the taste of the dish bottom, and the color will become greener and brighter.
3. Making this dry pot and blanching the dishes with cold water can make the taste more crisp and refreshing.