The practice is as follows:
1, Flammulina velutipes, Lentinus edodes, celery, carrots, two red peppers and ginger;
2, the oil pan is hot, first stir-fry the shredded ginger, add a little Yixian bean paste, a little Zhenjiang balsamic vinegar, a little sugar, salt and a little old wine to make a sauce, and add shredded pepper for later use;
3. Boil the pot with water, add Flammulina velutipes, shredded carrots, shredded mushrooms and shredded celery, cook and drain.
4. Put the sauce into the colored silk and mix well.
Celery peanuts, raw materials: celery 300g, cooked peanuts 100g, a little peanut oil, a little sesame oil and a little salt.
The practice is as follows:
1. Pick the celery leaves and wash them;
2, put water in the pot, boil, add peanut oil, add celery, do not need to cook for too long, three or four minutes;
3. Take out the celery, put it in cold water to supercool the river, then take out the celery, peel off the old skin and cut it into sections;
4. Sprinkle a little salt on the plate and mix well. Finally, add peanuts and sesame oil and mix well.
Spinach fragrant peanuts, raw materials: 500g of spinach, 0/00g of amber peanuts/kloc-,salt, monosodium glutamate, minced garlic and sesame oil.
The practice is as follows:
1. Wash spinach, cut into sections, and blanch with boiling water for later use;
2. Add salt, monosodium glutamate, garlic powder and sesame oil and mix well;
3. Sprinkle with amber peanuts and serve.