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Making material

Ingredients: 300g of bean curd (north), 70g of rapeseed kernel, 25g of carrot, and 0/5g of auricularia auricula/kloc-. Seasoning: cooking wine 5g, starch (corn) 5g, peanut oil 50g, soy sauce 10g, sugar 5g, salt 3g, monosodium glutamate 2g and wheat flour 65433.

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1. Cut the Chinese cabbage (Chinese cabbage) into sections about four or five centimeters long; 2. Carrots are cooked and sliced; 3. Tear the fungus into small pieces; 4. Drain the tofu, add flour, mix with salt, squeeze into meatballs, and fry in 60% hot oil for 3 minutes. When it turns golden yellow, it will become vegetarian meatballs; 5. wok fire, oiling; 6. Stir-fry the cooked vegetables and cooked carrot slices with high fire; 7. Add water fungus, vegetarian meatballs, soy sauce, sugar, cooking wine and fresh soup, mix well and cook until the soup boils; 8. Sprinkle with monosodium glutamate, thicken with wet starch, and serve.