1. Method 1
Ingredients: 15 grams of day lily, 30 grams of mushrooms, 10 grams of black fungus, 20 grams of gluten, 2 sheets of tofu, 60 grams of vegetarian sausage, edamame 20 grams, 25 grams of chicken feathers, 30 grams of cooked bamboo shoots, 2 pieces of dried five-spice tofu, 15 grams of side bamboo shoots, 5 grams of sugar, 20 grams of soy sauce, 5 grams of refined salt, 2 grams of MSG, 60 grams of vegetable oil, 60 grams of vegetarian soup grams, appropriate amount of wet starch.
Soak day lily in boiling water until soft and extract the yellow water, wash in cold water and cut into sections. Cut the vegetarian sausage into thick slices with a horizontal knife. Cut the bamboo shoots into pieces with an axe. Soak the tofu clothes in water until soft, tear off the hard edges and cut into triangular pieces. Cut out gluten.
Put in the wok over high heat, add oil and heat it until it is 80% hot. Add in all the ingredients except the chicken feathers, pour in an appropriate amount of water, and stir-fry until the water comes out. Add soy sauce and sugar. , monosodium glutamate and refined salt, stir-fry until color and flavor are added, add fresh vegetarian soup and bring to a boil, turn to low heat and cover and simmer for 3 minutes, then turn to high heat, add chicken feathers and vegetables and bring to a boil, thicken with wet starch, and pour in hot oil , push into the gravy repeatedly with a hand spoon, then heat the oil and beat until the gravy is swollen and shiny, add sesame oil and mix.
2. Ingredients for method 2: 3 shiitake mushrooms, 3 bean curd sticks, 3 prince mushrooms, 8 water chestnuts, 6 fungus, 60 grams of bamboo shoots, 6-8 soaked oil beans, and a single peanut A handful of light soy sauce (one tablespoon), 15 grams dark soy sauce (1/3 tablespoon), 20 grams cooking wine (more than 1/3 tablespoon), 50 grams sugar (one tablespoon) .
Soak fungus, peanuts, yuba and shiitake mushrooms overnight to a day. If soaked for a long time, it is recommended to store it in the refrigerator.
Cut the shiitake mushrooms into strips, cut the yuba with a diagonal knife, slice the prince mushrooms, peel the water chestnuts and cut into 1cm thick slices, wash and tear the fungus into slices, slice the bamboo shoots, and cut the fried beans into slices.
Take a rice bowl, pour in light soy sauce, dark soy sauce, cooking wine and sugar, and stir slightly.
First fry and boil the peanuts. Heat oil in a pan. When it is 60% hot, stir and pour in about 1/4 of the sauce from step 3. The juice will soon bubble. Add peanuts and stir-fry for 1 minute. Pour in boiling water and cook for 10 seconds. -15 minutes.
After cooking the peanuts, heat up another pot, pour a little oil, add the water chestnuts and fry for 2-3 minutes until the sweetness develops. Dish out and set aside.
Heat the pot where you just fried water chestnuts and pour in the oil. When the oil is 60% hot, pour in the remaining sauce. After it bubbles, pour in the remaining ingredients. Stir fry for 1-2 minutes and then add Add a little water, stir-fry for another 2-3 minutes, then pour it into the pot where the peanuts are cooked and cook together.
Pour the water chestnuts into the pot and cook together. Cook over medium-low heat. During the cooking process, taste the mushrooms to see if the peanuts have softened. After the mushrooms and peanuts are soft and hard, reduce the juice over high heat. When the juice is almost gone, taste it. If it is not sweet enough, add sugar. If it is not fresh enough, add a little salt. If the color is not dark enough, add a little dark soy sauce for color. Reduce the juice until there is almost no juice and turn off the heat.
The fried assorted vegetables can be eaten hot with rice, or refrigerated in the refrigerator as a cold dish with wine.
3. Method 3
Ingredients: appropriate amount of roasted bran, appropriate amount of dried tofu knots, appropriate amount of black fungus, appropriate amount of peanuts, two stalks of celery cut into sections, appropriate amount of sliced ??mushrooms, red bell pepper Slice appropriate amount, 3 slices of ginger, 2 star anise, appropriate amount of oyster sauce, appropriate amount of dark soy sauce.
Heat a pot, add cold oil, add star anise and ginger slices, stir-fry over medium heat until fragrant.
Pour in roasted bran, peanuts, tofu knots and fungus and stir-fry evenly. Add appropriate amount of sugar, rice wine, and covered water, cover and simmer for 15 minutes.
Pour in mushrooms, celery, red pepper, add oyster sauce and dark soy sauce, stir-fry evenly, simmer for a while and then add a little salt and chicken essence.
Stir-fry again. When the fragrance of the mushrooms is fragrant, stop the heat and put it on the plate. A Tianjin assorted vegetable dish with full color, flavor and aroma is ready!