Myself, I rarely eat Hakka stir-fry because I'm getting old and worried about cholesterol, and I don't like squid with high cholesterol. Instead, I often use some vegetarian ingredients to make home-cooked dishes called "vegetarian stir-fries".
Vegetarian stir-fry, in fact, do not have to stick to fixed ingredients, you can randomly change. Like this time, I use the ingredients, mainly dried beans, in addition to a random mix. *** five, because the bean sprouts and gold needles are thin strips, the other ingredients are shredded to match. Such a stir-fry is very tasty, and also very rice. Home-cooked meals, with this dish, with a soup and green vegetables, rice, with noodles are very suitable.
Ingredients: 3-4 pieces of dried five-spice beans, 2-3 slices of fresh fungus, 3-4 fresh shiitake mushrooms, 1/2 bowl of dried golden needles, 1 bowl of mung bean sprouts.
Accessories: salt to taste, 2 tbsp soy sauce paste, 1 tsp vegetarian seasoning.
How to make:
I. Wash fresh fungus and mushroom, remove the tips and shred them.
Second, dried gold needles soak in water, until soft, remove the tip, change the water, still soaked in water standby.
Three, mung bean sprouts remove the root, wash and spare.
four, dried beans, washed, first sliced into thin slices, and then cut into julienne spare.
fifth, the pot into the oil, add the right amount of salt, first sautéed mushrooms, and then add dried beans stir fry, add fire and soy sauce cream, simmer to taste, pinch dry and fungus with dried wood ears together to join stir fry evenly, simmering until the water gradually dry.
Six, add bean sprouts and vegetarian seasoning, stir fry evenly over high heat, until the bean sprouts off the raw can be up.
Note:
I, soaked soft dried gold needles, remove the tip, change the water soak time can be a little longer. Before going into the pot, pinch off the water again in order to remove possible additives.
Second, I fried mung bean sprouts, usually go to the root and not the head; with the root of the bean sprouts, it seems too "thick", no "quality", the taste is not good. Because of the nutrients in the buds of the bean sprouts, usually eat without so much care, so I often do dishes, are retained buds. Unless you're a guest, you'll have to cut off the ends to make "silver sprouts".
Three, I choose the dried beans is dark brown "five spice dried beans", the price is more expensive, but the quality is better than the general dried beans.
Four, if you like it spicy, add julienned red chili peppers. If you like it spicy, you can add shredded red chili peppers, green bell peppers or celery to accompany the dish.
Sixth, this time, I have a soup with commercially available dried cabbage, and commercially available dried kelp sprouts with carrots and other ingredients. Both of these ingredients themselves are only dried, rather than the usual instant soup with added flavorings. Once opened, the soup can be stored in an airtight jar. When the water comes to a rolling boil, a small pot of soup with just one tablespoon of each of the two kinds, plus salt or seasoning as appropriate, is ready in two minutes. The ingredients are purely dry, but they are also very fresh and tasty, and easy to make. Because there is no oil, it is also suitable for hot days as a cold soup.