Preparatory work:

1, green vegetables (small Tang vegetables) soaked in water for more than half an hour, washed, cut into small pieces and drained;

2, mushrooms soaked, washed and sliced (I like dried mushrooms, because I love flower mushrooms, if it is fresh mushrooms, just wash and slice directly).

Exercise:

1, put the oil in the pot, heat the oil, add the mushrooms, and stir-fry until fragrant;

2. Pour in the vegetables and stir-fry until the vegetables are soft and cooked (the vegetables themselves will come out of water, and no extra water is needed during this period);

3. Add salt and stir evenly;

4, add a little sugar, hang umami (unnecessary, but Shanghainese usually add a little, plus I don't put monosodium glutamate and chicken essence in cooking, so it's best to add a little sugar), pan and plate. Wash vegetables,

2 Mushroom soaking

Vegetables are slightly larger in pairs and the whole plant is small.

Rinse the pedicels one by one, but don't pour out the soaked water, let it stand for a while.

5 hot oil in the pot, fire,

6 pour in vegetables and stir fry quickly.

7 fry quickly until it is broken.

8 pour in mushrooms and add salt.

9 add the water soaked in mushrooms, and the feet are not needed. Just cook it a little.

1, quick frying can keep the nutrition and refreshing taste of vegetables.

2, the water for soaking mushrooms does not pour out, and it has its special fragrance. Let it stand for a while and add it to the plate.

1, lettuce, sweet pepper, sliced tenderloin, sliced mushrooms and blanched;

2, hot pot warm oil, onion, ginger and garlic slices stir-fried;

3. Add vegetables and stir fry;

4. Lettuce and sweet pepper are softened and seasoned with salt.

Lentinus edodes150g, peeled winter bamboo shoots 50g, green peppers 50g and red peppers 50g. 300 grams of vegetable oil (the actual dosage is about 50 grams), ginger powder, sugar, yellow wine, vegetarian soup, soy sauce, refined salt, monosodium glutamate, rice vinegar, pepper, wet starch and sesame oil.

manufacturing method

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(1) Soak mushrooms in warm water, remove roots, wash, dry, cut into thick shreds, mix well with wet starch, fry in a 60% hot oil pan until light yellow, and drain with a colander.

(2) Wash the winter bamboo shoots, green peppers and red peppers and cut them into thick shreds.

(3) Heat the wok with oil, stir-fry Jiang Mo, shredded winter bamboo shoots, shredded green peppers and shredded red peppers, add vegetarian soup, soy sauce, yellow wine, refined salt, monosodium glutamate, white sugar and rice vinegar, pour in shredded mushrooms, thicken with wet starch after boiling, sprinkle with sesame oil, stir-fry evenly, and sprinkle with pepper.

Add a little oil to the pan, stir-fry the vegetables until fragrant, then add the fragrant shavings and stir-fry, boil the cooking wine, salt, monosodium glutamate and sesame oil, stir-fry quickly, break the vegetables and add a little water.