Ingredients: 400g shepherd's purse, 50g dried bean curd and 40g bamboo shoots.
Seasoning: edible oil: 15g, refined salt: 4g, sugar: 2g, balsamic vinegar, clear soup.
Exercise:
1. Remove roots and yellow leaves from shepherd's purse, wash and shred, and then blanch with boiling water.
2. Wash the dried tofu with warm water, and then shred it; Washing bamboo shoots and shredding;
3. After the wok is heated, pour in the oil and heat it to 80%. Add dried bean curd and shredded bamboo shoots, stir fry, then pour shredded shepherd's purse, add a little balsamic vinegar, refined salt and sugar broth, and boil.
Features: crisp and delicious, with unique flavor.
Cooking points: shepherd's purse should not be cooked for a long time, otherwise the nutrients will be easily lost.
Dried shepherd's purse
2. Delicious yuba
Ingredients: 750 grams of water-borne yuba, 50 grams of winter bamboo shoots and 25 grams of dried peppers.
Seasoning: shallot: 15g, ginger: 3g, bean paste: 50g, soy sauce: 15g, cooking wine: 25g, sugar: 50g, sesame oil: 25g, balsamic vinegar: 5g, vegetarian soup: 50g, one each of refined salt, monosodium glutamate and edible oil.
Exercise:
1, yuba cut into thick shreds, blanched thoroughly with boiling water, taken out and drained; Wash and shred dried chilies; Wash and shred winter bamboo shoots; Wash onion and ginger and shred them.
2. Heat the wok on the fire, pour in 900g cooking oil, when the oil temperature reaches 70%, add yuba, fry until golden brown, pour in a colander, and drain the oil; Stir-fry dried shredded chili until dark red, add bean paste, onion and Jiang Mo 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, turn off the heat, cover the pot and fry until there is not much soup, and cover the pot. Add monosodium glutamate, turn the pan while burning, and pour in cooked oil. When the juice is thick, pour in sesame oil, stir well and serve.
Features: The sauce is rich and delicious.
Cooking points: If the bean paste is hard, you can chop it into mud and reuse it.