material
Lentinus edodes 150g, 4 dried Lentinus edodes, 20 pieces of oil gluten (20g), 8 corn shoots, half a carrot and 6 small rapeseed.
condiment
2 teaspoons of salt, soy sauce 1 tablespoon, oyster sauce 1 tablespoon, sugar 1 teaspoon, half a cup of water, half a tablespoon of wet starch and a little sesame oil.
The way of doing things
1. Blanch mushrooms with boiling water, add 1 teaspoon salt to the water, take out, wash, and then cut with a knife of 1/2.
2. Soak the mushrooms until soft, remove the pedicles and cut them in half; Soak the oil gluten in hot water and squeeze out the water for later use; Peel carrots, slice them, cook them with corn shoots, and then take them out; Remove the old leaves of small rapeseed, blanch them with boiling water and salt, and take them out for a bath quickly.
3. Stir-fry mushrooms with 2 tbsp oil first, then add other materials and seasonings one after another to stir-fry the flavor, and serve.
Key tips
1. Assorted materials are not limited, as long as there are more than five kinds.
2. The taste of oil gluten soaked in hot water is more elastic. If you soak in cold water, it will be soft and rotten, and the products will be different. Canned gluten is also ok.
Fried assorted vegetables
Raw materials: fresh mushrooms, Tricholoma, black fungus, yuba and fragrant shavings are all made of water, and mung beans, lotus seeds, grass shavings, jujube, walnut kernels, white sugar soy sauce, monosodium glutamate, peanut oil, cooking wine, water starch and salt are each a little. 、
Production: stir-fry the above 10 ingredients in a hot oil pan, then add salt, sugar, soy sauce, cooking wine and monosodium glutamate to cook for a while, and then pour in starch juice after cooking.
Features: diverse raw materials, fragrant and elegant, can eliminate fire.
Note: when cooking, you must put more oil to taste good, and put a little sesame oil to taste better.
Fried assorted vegetables
Ingredients: 50 grams of water-soaked mushrooms, 50 grams of fresh mushrooms, 50 grams of cooked chestnuts, 50 grams of cooked bamboo shoots, 25 grams of water-soaked daylily, 30 grams of oil gluten, tofu coat 1 slice, 25 grams of cooked ginkgo, 30 grams of potatoes, 20 grams of carrots, 30 grams of cooked cauliflower, 20 grams of Chinese cabbage, 25 grams of water-soaked fungus, and 6544 green beans. 3 tablespoons of raw oil, 2 tablespoons of light soy sauce, and half a bowl of fresh soup.
Exercise:
1. Wash the water-soaked shiitake mushrooms and cut them into small pieces 3 cm square with fresh shiitake mushrooms. Remove the roots of the water lily, wash it, cut it into sections, cut the oil gluten in half, and tear the tofu coat into small pieces 9 cm square. The potatoes are cut into hob blocks, and the cooked bamboo shoots and carrots are cut into pieces with a length of 3cm, a thickness of 1 cm and a width of1.5cm; Cut the cooked cauliflower into small pieces 1.5 cm square along the stem, and dice the cabbage; Finally, put the processed and cut raw materials together with auricularia auricula and mung bean.
2. Put the wok on a big fire, add cooking oil, when it is 80% hot, cut off all the main ingredients, stir-fry until it is medium-cooked, add cooking oil and white sugar a few times, then add fresh soup and monosodium glutamate and cook for about 2 minutes, hook the fried powder and sprinkle with sesame oil.
Fried assorted vegetables
Ingredients: Lentinus edodes 150g, bamboo shoots 100g, Tricholoma 50g, peanuts 50g, tofu 1 piece, gluten 1 piece, tofu coat1piece, chestnuts and Nostoc flagelliforme a little.
Seasoning: sugar, salt, soy sauce, cooking wine, 250g peanut oil, and a little monosodium glutamate.
Exercise:
1 Soak Lentinus edodes, Tricholoma edodes and bamboo shoots respectively 1 hr, take them out and wash them, remove sand from Lentinus edodes and Tricholoma edodes and soak them in water for later use.
2 Put the tofu in a cold water pot, cover it tightly, and cook until it is empty. Cut into cubes.
3. Start the hot pot again, add peanut oil, add mushrooms, mushrooms, bamboo shoots, Nostoc flagelliforme, white peanuts, chestnuts, tofu blocks, tofu coats, gluten, etc. Stir-fry with salt, soy sauce, sugar and cooking wine, take it out and put it in a casserole, pour in the water of pickled mushrooms and dried mushrooms, stir-fry for an hour with slow fire, and then add monosodium glutamate.
Features: Good color and taste, light and refreshing.
Fried assorted vegetables
Ingredients: fresh shiitake mushroom 40g, shiitake mushroom 40g, cucumber 40g, carrot 40g, tomato 40g, cymbidium 40g, corn bamboo shoot 40g, horseshoe 40g, nest bamboo shoot 40g and laver head 40g.
Accessories: 40g of ginger, salt, monosodium glutamate, ginger juice and water starch, 3g of pepper, 50g of oil and 50g of chicken soup.
Making:
1) fresh mushrooms are pedicled, cut with a knife to a depth of 1/2, and pressed into a fan shape by hand;
2) cut the mushrooms into plum blossom shapes;
3) cut cucumber and carrot into 2cm segments, and trim the edges into butterfly shapes; Peel tomatoes and cut them into diamond slices; Peel ginger and cut into jagged shapes; Broccoli breaks into small flowers; Cut the corn seedling into sections. Horseshoe, nest bamboo shoots and laver heads are all cut into spheres;
4) stir-fry all the main ingredients;
5) put a little oil in the pot, heat it, add all the main ingredients, add chicken soup and auxiliary materials, stir fry, thicken the water starch and pour the oil.
Assorted tofu rolls
Ingredients: bean curd skin
Accessories: celery, carrots, mushrooms, winter bamboo shoots, eggs.
Seasoning: salt, soy sauce, chicken essence, pepper, cooking wine, sugar, starch, sesame oil and shredded onion and ginger.
Cooking method:
1. Cut celery, carrots, mushrooms and winter bamboo shoots into filaments, put them in a pot, light them, and pour in oil. When the oil temperature is 40% hot, add shredded onion and ginger, stir fry, then add shredded celery, shredded mushroom, shredded carrot and shredded winter bamboo shoots in turn, add salt, chicken essence, pepper and cooking wine to taste, and pour into a bowl for later use.
2. Take a small bowl, beat in the eggs, add a proper amount of dry starch to make a paste, spread it evenly on the tofu skin, add shredded vegetables, roll it into a roll, fry it in an oil pan and take it out;
3. Add cooking wine, soy sauce, chicken essence, white sugar and appropriate amount of broth to boil the remaining oil in the pot, then add the fried tofu roll until the soup is dry and sesame oil is poured out of the pot.
Features: golden red color, fresh and fragrant taste.
Assorted dishes in the microwave oven
200g of green beans, 50g of clean green bamboo shoots, 50g of loofah, green leafy vegetables100g, eggplant100g, tomato100g, Pleurotus ostreatus100g, and egg skin100g.
Seasoning pepper, onion 30g, refined salt 2g, water starch 50g, cooked salad oil.
The production process 1 removed the gluten of green beans. Slice persimmon, tear Pleurotus ostreatus into strips, wash green leafy vegetables for later use, and cut the rest into strips.
2 Dry the microwave vessel, pour salad oil, cover it, and heat it for 1 min. Add tomatoes and green leafy vegetables.
Add 200 grams of stock to all ingredients, cover and heat over high fire for 4 minutes until the dishes are cooked.
3 take out the vessel, add salt, pepper, onion, tomato, green leafy vegetables and monosodium glutamate, mix well, pour in water starch and add a little bright oil.
Cover and heat for 2 minutes.