1. Dried shepherd's purse

Material: shepherd's purse: 4g, dried bean curd: 5g, bamboo shoots: 4g.

seasoning: edible oil: 15g, refined salt: 4g, sugar: 2g, balsamic vinegar and clear soup.

Practice:

1. Remove the roots and yellow leaves of shepherd's purse, clean it and shred it, then blanch it in boiling water.

2. Wash the dried bean curd with warm water, and then shred it; Washing bamboo shoots and shredding;

3. After the wok is heated, add oil and heat it to 8%. Add dried bean curd and shredded bamboo shoots and stir-fry, then add shredded shepherd's purse, add a little balsamic vinegar, refined salt and sugar broth, and boil.

characteristics: crisp and tasty, with unique flavor.

cooking points: shepherd's purse should not be cooked for a long time, otherwise its nutrients will be easily lost.

dried shepherd's purse

2. Delicious yuba

Material: water-borne yuba: 75g, clean winter bamboo shoots: 5g, dried peppers: 25g.

seasoning: chives: 15g, ginger: 3g, bean paste: 5g, soy sauce: 15g, cooking wine: 25g, sugar: 5g, sesame oil: 25g, balsamic vinegar: 5g, vegetarian soup: 5g, refined salt, monosodium glutamate and edible oil.

Practice:

1. Cut the yuba into thick shreds, cook it thoroughly with boiling water, take it out and drain it; Wash dried chilies and cut them into shreds; Wash and shred winter bamboo shoots; Wash shallots and ginger and shred them.

2. Heat the wok on the fire, pour 9g of cooking oil, when the oil temperature reaches 7%, add yuba, fry until golden brown, pour it into a colander, and drain the oil; Stir-fry the dried chili shreds to deep red in another pot, add bean paste, shallots and ginger and stir-fry until fragrant.

3. When the oil turns red, add vegetarian soup, sugar, cooking wine, refined salt, soy sauce, shredded yuba, shredded winter bamboo shoots and balsamic vinegar to boil, reduce the heat, cover and stir-fry until there is not much soup, and then cover. Add monosodium glutamate, rotate the pan while burning, and pour cooked oil. When the juice is thick, pour sesame oil, stir well, and serve.

features: strong sauce flavor, refreshing and delicious.

cooking points: if the bean paste is hard, it can be chopped into mud and reused.