Mustard is rich in carotene and cellulose, which is beneficial to intestinal peristalsis and prevents constipation. In fact, it's not bad for people who love mustard to make a mustard jiaozi. Ingredients: 500g mustard, dried Lentinus edodes 10, 4 pieces dried Lentinus edodes, 4 teaspoons black fungus 1 teaspoon soy sauce, 2 teaspoons vegetarian oyster sauce or abalone juice, and about 5g salt.

Exercise:

1, blanch shepherd's purse, drain, remove and chop; Soak mushrooms in advance and drain them; Soak the black fungus and wash it. Boil it in water for a while, let it soften and drain.

2. Chop mushrooms, auricularia auricula and dried mushrooms respectively.

3. Add more oil, stir-fry diced mushrooms, add soy sauce and oyster sauce, mix well and cook for a while, and let it cool.

4, shepherd's purse, black fungus, mushrooms, add salt and mix well, taste (slightly salty), then add diced fragrant dried (salty) and mix well.

5, according to personal preferences, packaging into what you want. Share some delicious home-cooked dishes of chefs: mustard shoots, scallops and mustard greens, and kelp tofu soup.

Composition details

Mustard quantity

Appropriate amount of bamboo shoots (bamboo shoots and hairy bamboo shoots)

Proper amount of soy sauce

Proper amount of salt

The specific steps of adding proper amount of sugar to mustard and bamboo shoots are as follows: washing mustard and cutting it into large pieces, and shelling bamboo shoots and cutting them into coarse pieces; Put bamboo shoots in a pot, add water 10 minute, take them out and drain them; Heat the wok, add more oil than usual, pour mustard and bamboo shoots and stir-fry over high fire; Stir-fry until soft, season with salt, soy sauce and sugar, and add appropriate amount of water; Turn to low heat 15 minutes until vegetables and bamboo shoots are colored and tasty, and then collect juice on high heat.

Composition details

Scallop amount

Proper vegetable coverage

Proper amount of soup

Appropriate amount of yellow rice wine

Proper amount of salt

Proper amount of sugar

The method of roasting mustard scallops with appropriate amount of water starch includes the following detailed steps: washing scallops, putting them into a bowl, adding yellow wine, steaming for 20 minutes on high fire, taking them out and tearing them into filaments; Wash the cabbage, cut it into large pieces, stir-fry it quickly in an oil pan, add salt and a little sugar to taste, stir-fry until it is soft, and put the cabbage in a plate; Put the dried Bess into the pot, add a little broth, cook for 5 minutes on low heat, add a little salt and sprinkle with starch thickening; Pour scallops on mustard.

Composition details

Tender tofu 1 block

Shrimp 10g

Haijie 100g

50 grams of white mushrooms

Concentrated chicken juice 1 tablespoon

Jesse was a little pleased with kelp tofu soup's practice. Detailed steps: put 500ml water in the pot to boil, add a spoonful of concentrated chicken juice and stir evenly; Put the cut tofu into the soup; After the fire boils, turn to low heat and put the kelp slices into the soup; Adde washed and draine water to obtain dried shrimps; Add chopped white mushrooms and stir well; Cook on medium heat for 3 minutes, and add appropriate amount of chicken essence to taste.

Kelp tofu soup's practice tips

1.？ It is suggested that tender tofu is the best choice for soup, and its taste is smooth and tender. 2.？ Kelp must be cleaned, otherwise fine salt sand will affect the taste; 3.？ Concentrated chicken juice can be replaced by boiled broth, which is more delicious.