Current location - Recipe Complete Network - Dinner recipes - How to Make Blooming Vegetables
How to Make Blooming Vegetables
Method 1

Preparation of Ingredients

Shredded Shiitake Mushrooms 3, Shredded Carrots 30g, Shredded Golden Mushrooms 30g, Shredded Vegetarian Ham 30g, Shredded Konjac 3

Floral Blossoms

0g, Shredded Squash 30g, Tofu Skin 2 sheets, Chinese Tofu 3 boxes.

Ingredients A: 1/2 tablespoon flour 1 tablespoon custard 1 tablespoon cornstarch 1 tablespoon cilantro 2 tablespoons salt 1/3 tablespoon sugar 1/3 tablespoon pepper a pinch

Ingredients B: Salt 1 tsp pepper a pinch 1 tablespoon starch water .

Preparation Steps

1: Prepare a large bowl by lining it with tofu skin and arranging each shred of the ingredients on the tofu skin at the bottom of the bowl.

2: Add tofu and mix well with Ingredient A. Pour the tofu into the bowl and steam for 40 minutes, then invert onto a plate of water.

3, 2 bowls of broth with salt, pepper, a little boiling, add starch water thickening to pour on, dripping sesame oil that is completed.

4, tofu skin from the center of the cut, turn the tofu skin, that is, into a lotus flower open.

Note: the best heat-resistant plastic wrap on the big bowl, fear will be sticky, tofu skin will break. [1]

2 practice two

Input preparation

Main ingredients: cauliflower (100 g) carrots (50 g) potatoes (80 g) asparagus (50 g) .

Flower Blossoms

Seasoning: curry (15g) sugar (5g) salt (3g) starch (corn) (4g).

Preparation steps

1. cauliflower a cut, first soaked in salted water for 10 minutes, then blanch with boiling water blanch out;

2. carrots peeled, boiled, and then cut into chunks;

3. potatoes peeled, cut into chunks, rinsed in salted water, and then fished out and drained;

4. asparagus peeled, scalded in boiling water to soften, fished out, cooled and then cut into small pieces;

4. asparagus, peeled, and then scalded, and then cut into small pieces.

Note

1. The softness and hardness of each ingredient is not the same, we should cook them separately before stir-frying, but the curry powder should not be directly sprinkled into the dish for flavoring, otherwise it will not be fragrant;

2. If you use the pot as a container, the broth should be more, do not collect too dry, and it is best to heat it up again before serving, so that it can be kept warm for a longer period of time.

3Practice 3

Preparation

Main Ingredients

Main Ingredients: 16 pieces of wonton wrappers, cashews, diced ham, corn, carrots, green peas and a few[2]

Supplement: Salt

Production Procedures

1.First, pinch 2 pieces of wonton wrappers to form a flower basket, and then heat the oil in the pot until it reaches 70% heat and then put in the pinched basket and deep fry until it turns golden brown and forms a shape;

1. golden brown shape;

2. cashew nuts fried, pick up and drain the oil;

3. vegetables fried, put a little oil seasoning, into the fried cashew nuts fried evenly, served in the basket, plate can be.

4 practice four

Ingredients to prepare

Main ingredient: fresh chicken thighs 400g

Applications: purple kale, white broccoli

Marinade seasoning: 10g of yellow ginger powder, 20g of peanut butter, 20g of sesame paste, 0.5g of red oil, 0.5g of sesame oil, 0

Blooms and Blooms

.5g, MSG 0.5g, ginger and scallion 0.2g

Preparation Steps

Simmer fresh chicken thighs with water on low heat for 25 minutes and then freeze, plate and serve with strange sauce and ginger paste sauce.