Raw materials:
Day lily 15g, mushroom 30g, auricularia auricula 10g, oil gluten 20g, bean curd skin 2g, vegetarian sausage 60g, edamame 20g, chickpea 25g, cooked bamboo shoots 30g, spiced dried bean curd 2g, pointed bamboo shoots 15g, sugar 5g, soy sauce 20g, etc.
Method:
(1) Soak the daylily in boiling water to soften it, then leach it with yellow water, wash it with cold water, and cut it into assorted rice atlas (12 sheets). Cut the vegetarian sausage into thick slices with a horizontal knife. Cut bamboo shoots into axe slices. Soak the tofu coat in water until soft, tear off the hard edge and cut into triangular pieces. Gluten everything four.
(2) Put the oil in the wok to 80% heat, push in all the raw materials except the chicken's hair, pour in a proper amount of clear water, stir-fry until the water comes out, add soy sauce, white sugar, monosodium glutamate and refined salt, stir-fry until the color is the best, add vegetarian soup to boil, cover with low fire and stew for 3 minutes, then turn over.
Features: light and delicious, strengthening the body, strengthening the brain and calming the nerves.