Because I am old, I am worried about cholesterol and don't like squid with high cholesterol, so I seldom eat Hakka cooking. However, some vegetarian materials are often used to cook the home-cooked dish "vegetarian stir-fry".
"Vegetarian cooking", in fact, does not have to stick to fixed ingredients, can be changed at will. Like this time, the ingredients I use are mainly dried beans, and the other is random collocation. * * * Five kinds, because bean sprouts and lilies are thin strips, and other ingredients are shredded to match. This kind of stir-fry is delicious and very tasty. Eating at home, with this dish, and then with a soup and vegetables, noodles are very suitable for the next meal.
Ingredients: 3-4 pieces of spiced dried bean curd, 2-3 pieces of fresh auricularia, 3-4 pieces of fresh mushrooms, 2 bowls of dried lily 1 bowl, and mung bean sprouts1bowl.
Seasoning: salt, 2 tablespoons soy sauce, vegetarian seasoning 1 teaspoon.
Exercise:
First, wash fresh auricularia and fresh mushrooms and shred them for later use.
2. Soak the dried lily in water, remove the pedicle, change the water and soak it in water for later use.
Third, root the mung bean sprouts and wash them for later use.
Fourth, wash the dried bean curd, cut it into thin slices first, and then cut it into silk for later use.
5. Put oil in the pot, add a proper amount of salt, stir-fry the shredded mushrooms first, then stir-fry the shredded dried beans, add fire and soy sauce paste, stew until it tastes delicious, crush the golden lily, add the shredded auricularia, stir-fry evenly, and simmer on low heat until the water gradually dries.
6. Add bean sprouts and vegetarian seasoning, stir-fry evenly over high heat until the bean sprouts are fresh.
note:
Soak the lily dry first, and after removing the pedicle, the time for changing the blisters can be longer. Put it in a pot, then pinch off the water and remove possible additives.
Second, I fry mung bean sprouts, usually without roots; Bean sprouts with roots look too "thick", have no "quality" and taste bad. Because the nutrition of bean sprouts is in the bud head, I don't have to care so much on weekdays, so I cook at home and keep the bud head. Unless it is a banquet, it is a "silver bud".
The dried bean curd I chose is dark brown "spiced dried bean curd", which is a little more expensive, but the quality is better than ordinary dried bean curd.
Fourth, if you like spicy taste, you can add shredded red pepper. It is also appropriate to add green pepper or celery as a foil.
This dish is also suitable for cold dishes. It is very refreshing.
6. The soup I made this time is dried cabbage on the market and dried kelp buds with carrots and other ingredients. These two ingredients are only dry, not instant soup with seasoning. After opening, it can be stored in a sealed can. After the water boils, add one tablespoon of each soup and add salt or seasoning, and it will be finished in two minutes. The material is pure dry, fresh and delicious, and it is simple and convenient to make. Because there is no oil, it is also suitable for drinking cold soup on hot days.