What are the assorted ingredients? jambalaya is a typical vegetarian dish in Nanjing, which belongs to Jinling cuisine, also known as Ten Kinds of Vegetables and Assorted Vegetables. It is a traditional Jinling dish with all colors and flavors. In Nanjing, it is a must-have dish for Chinese New Year. What are the following assorted ingredients? I hope it will help you.

What are the assorted ingredients? 1 jambalaya is a traditional famous dish with good color, flavor and taste, belonging to the Jiangsu cuisine. Usually use day lily, mushrooms, tofu coat, vegetarian sausage, chicken hair, etc., and the practices vary from place to place. This dish is fried with at least 10 kinds of vegetables. People who pay attention to it will choose 16 or 19 kinds of vegetables, which means "harmony and longevity". More than ten kinds of vegetables also have their own opinions. Soybean sprouts are shaped like wishful thinking, meaning "everything goes well"; Shepherd's purse sounds like "gathering wealth", which means lucky; The pronunciation of celery is similar to "diligence", which means "diligence to get rich"; Daylily symbolizes the mood for love and bright future; Mushrooms mean "harmony and beauty"; Even thousands of soy products are said to be "prosperous from generation to generation".

The main vegetables used are basically celery, shepherd's purse, dried silk, tofu fruit, spinach, pickled cabbage, bamboo shoots, carrots, kelp, lotus root, soybean sprouts, day lily, Flammulina velutipes, auricularia, mushrooms and so on. Every family also has its own taste.

Stir-fry each vegetable separately and then season it with sesame oil, salt, sugar and chicken essence. It's very simple! Generally, a large pot is enough to eat for many days.

Today, I fried myself, but I couldn't buy soybean sprouts, so I used mung bean sprouts instead to entertain guests, and they liked it very much.

The dosage of each vegetable is according to personal needs, and the types of vegetables can also be added at will according to their own preferences. The principle of vegetable selection is

1, vegetables (such as leeks, garlic sprouts, peppers, onions, etc.) that do not aggravate the taste.

2, do not add too much water vegetables (such as tomatoes, etc.)

3. Do not add vegetables that are too soft and rotten after cooking (such as eggplant, potatoes, pumpkins, etc.)

Stir-fry each vegetable with a little oil and a proper amount of salt, just like ordinary cooking. I have exposed all the vegetables that need a little attention.

The traditional ten dishes are mainly popular in the families of the common people in the Yangtze River valley, while the ten dishes in Nanjing have their own practices and unique tastes. In terms of ingredients alone, there are ten kinds of dishes in Nanjing, including water chestnuts, fennel, day lily and potherb mustard, as well as local celery or Liyang Baiqin, as well as winter bamboo shoots, soybean sprouts, shepherd's purse and pea leaves, which Nanjing people like best.

The method of frying ten dishes in different places is basically the same, which means that each dish is fried separately and then mixed together. Sister He, an old Nanjing native who lives in Jinling Community, told reporters that in fact, two dishes like spinach and celery don't need to be fried in a pot, just scalded with boiling water.

There is no need to fry other dishes one by one. For example, lotus root slices and kelp can be fried together. It should be noted that kelp should be washed with water after it is cut. In addition, day lily, black fungus and mushrooms can be fried together, and pickles, sherry red and shredded carrots can be fried together. Finally, put the saccharified sugar water and a small amount of soy sauce when mixing together. It's best not to put dried fragrant, because the ten dishes in their family are always dried fragrant and easy to deteriorate at the end.

What are the assorted ingredients? What are the practices of jambalaya? Mushroom assorted vegetables.

Materials: Mushroom 1 50g, 4 dried shiitake mushrooms, 20 grains of oil gluten (20g), 8 corn shoots, half carrot, 6 rape seasoning salts, 2 teaspoons, soy sauce 1 tablespoon, oyster sauce 1 tablespoon, sugar1teaspoon, half a cup of clear water, etc.

way of doing things

1, mushrooms are blanched with boiling water, salt 1 teaspoon is added to the water, after taking out, they are bathed, and then cut with a knife at 1/2.

2. Soak the mushrooms, remove the pedicles and cut them in half; Soak the oil gluten in hot water until soft, 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 quickly take them out and take a shower.

3. Stir-fry mushrooms with 2 tablespoons of oil first, then add other materials and seasonings one after another and stir-fry them to taste, then serve.

Key tips

1, assorted materials are not limited to a certain extent, as long as there are more than 5 kinds.

2. The taste of oil gluten soaked in hot water is more elastic. If it is soaked in cold water, it will be soft and rotten, and its appearance is poor. Canned gluten can also be used. Raw materials of assorted vegetables: fresh mushrooms, Tricholoma, auricularia, yuba and fragrant shavings are all made with water, with a little green beans, lotus seeds, grass shavings and jujube, walnut kernels, white sugar soy sauce, monosodium glutamate, peanut oil, cooking wine, starch and salt. Production: stir-fry the above 10 ingredients in a hot oil pan, add salt, white sugar, soy sauce, cooking wine and monosodium glutamate, and pour in starch juice when cooked. Features: diverse raw materials, fresh and light fragrance, which can digest fire.

Note: when stir-frying, you must put more oil to taste good, and put a little sesame oil to taste better. Stir-fried assorted 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 piece, 25 grams of cooked ginkgo, 30 grams of potatoes, 20 grams of carrots, 30 grams of cooked cauliflower, 20 grams of cabbage, 25 grams of water-soaked fungus, and 25 grams of fried ginkgo. 3 tablespoons of raw oil, 2 tablespoons of light soy sauce, and half a bowl of fresh soup.

Practice:

1, wash the water-sprouted mushrooms, and cut them into 3 cm square pieces with fresh mushrooms. Remove the roots of the water-grown day lily, wash it, cut it into sections, cut the oil gluten in half, and tear the tofu coat into 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, a width of 1 and 5cm; Cut the cooked cauliflower into small pieces of 1 and 5 cm square along the stem, and cut the cabbage into cubes; Finally, the processed and cut raw materials are put together with auricularia auricula and green beans.

2. Put the wok on a strong fire, add cooking oil, when it is 80% hot, cut all the main ingredients, stir fry until it is five-ripe, add cooking oil and white sugar for a few times, then add fresh soup and monosodium glutamate to cook for about 2 minutes, hook it with cooking powder and pour sesame oil on it.

Ingredients: Lentinus edodes 1 50g, bamboo shoots 1 00g, Tricholoma 50g, peanuts 50g, tofu1piece, gluten1piece, tofu coat1piece, chestnuts and Nostoc flagelliforme a little.

Seasoning: sugar, salt, soy sauce, cooking wine, 250g peanut oil, and a little monosodium glutamate.

Practice:

1, soak Lentinus edodes, Tricholoma edodes and bamboo shoots in water 1 hour, take them out and wash them, remove the 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 it with high fire 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 soaked in mushrooms and mushrooms, stir-fry with slow fire for one hour, and then add monosodium glutamate.

Features: Good color and taste, light and refreshing. Ingredients of assorted vegetables: fresh mushrooms 40g, mushrooms 40g, cucumbers 40g, carrots 40g, tomatoes 40g, Ceylon flowers 40g, corn shoots 40g, water horseshoe 40g, nest shoots 40g, laver heads 40g, auxiliary materials: ginger 40g, salt, monosodium glutamate, ginger juice, water starch, pepper 3g and oil 50g.

Making:

1, fresh mushrooms are pedicled, the knife is cut into 1/2 depth, and it is pressed into a fan shape by hand;

2. Cut mushrooms into plum blossoms;

3. Cucumber and carrot are all cut into 2 cm sections, and the edges are trimmed into butterfly shapes; Peel tomatoes and cut them into rhombic slices; Peel ginger and cut into serrated pieces; Broccoli breaks into small flowers; Cut the corn shoots 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, put all the main ingredients, add chicken soup and accessories to stir fry, thicken it with water starch, and pour the oil out of the pot.

Bean Curd Assorted Roll Ingredients: Bean Curd Accessories: celery, carrots, mushrooms, winter bamboo shoots, eggs Seasonings: salt, soy sauce, chicken essence, pepper, cooking wine, sugar, starch, sesame oil, shredded onion and ginger.

Cooking method:

1, cut celery, carrot, mushroom and winter bamboo shoots into thin filaments respectively, ignite in a pan and pour in oil. When the oil temperature is 40% hot, stir-fry shredded onion and ginger, 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 appropriate amount of dry starch to make a paste, evenly spread it on the tofu skin, put in shredded vegetables, roll it into a roll, fry it in an oil pan and take it out;

3. Leave the remaining oil in the pot, add cooking wine, soy sauce, chicken essence, white sugar and a proper amount of broth to boil, then add the fried tofu roll until the soup is dried and the sesame oil is poured out of the pot.

Features: golden red color, fresh and fragrant taste.

Assorted dishes in microwave oven

200g of green beans, 50g of clean green bamboo shoots, 50g of loofah, green leafy vegetables100g, eggplant100g, tomatoes100g, Pleurotus ostreatus100g and egg skin100g.

manufacturing process

1, remove the tendons from the green beans. Slice the persimmon, tear the Pleurotus ostreatus into strips, wash the green leafy vegetables for later use, and cut the rest into strips.

2. Dry the special microwave utensil, pour salad oil, cover it with high-end heating 1 min, add all the ingredients except tomatoes and green leafy vegetables, add 200 grams of broth, cover it, heat it with high-end heating for 4 minutes, and cook it until it is cooked.

3. Take out the utensils, add salt, pepper, onion, tomatoes, green leafy vegetables and monosodium glutamate, mix well and pour in water starch, add a little oil, cover it, and heat it in the middle for 2 minutes.

What are the assorted ingredients? What ingredients are used in how to cook the assorted hot pot?

Assorted hot pot is a famous dish with all colors and flavors, which belongs to Tianjin cuisine in winter. Hot pot ingredients include all kinds of meat, seafood, vegetables, bean products, mushrooms, eggs and other products, which are cooked in boiled water or the bottom of a special soup pot. Some ways of eating will be dipped in seasonings and eaten together. Because of the variety of ingredients, ingredients and usage, it is named "Assorted Hot Pot".

Main ingredients

Meatballs, shrimp, squid, chicken legs, beef, sea cucumber.

Assorted hot pot, this dish has a variety of ingredients, including meat and vegetables, mainly cooked food.

foodstuff

Chicken100g

75 grams of Chinese cabbage

Duck gizzard100g

Oil skin150g

Pork tripe100g

Egg150g

Black herring100g

Vermicelli100g

Pork kidney100g

200 grams of spinach

Beef tendon 200g

200 grams of pork

Shrimp100g

Winter bamboo shoots100g

30 grams of dried mushrooms

Yellow rice wine10g

Salt10g

2 g monosodium glutamate

Lard100g

Methods/steps

Wash the chicken and cook it with white water. Wash the pork belly with a little alkali and cook it. Black herring is slaughtered and cleaned, and clean fish is sliced100g.

The vermicelli is soaked in water. Wash and chop pork. Wash shrimp, drain water, add egg white, starch, cooking wine and monosodium glutamate, stir well and size.

Add 5 grams of yellow wine, refined salt, monosodium glutamate and 50 ml of water to the minced pork, and mix it into minced meat, which is divided into 24 portions. Knock the eggs into a bowl, break them up, and spread them into 2 egg skins with a diameter of about 20 cm.

Then use a model with a diameter of about 4 or 5 cm to carve 12 discs. Put meat into the carved round egg slices and wrap them into egg dumplings. Cut the bean curd skin (oil skin) into triangles 12 pieces, add meat rolls and wrap them into bean curd skin rolls.

Wash the Chinese cabbage and cut it into 4 cm long diamond pieces. Fresh winter bamboo shoots are cooked and sliced obliquely. Cut white chicken and pork belly into strips. Sliced mushrooms and herring in water.

The pork loin is sliced with a flower knife, and the duck gizzard is peeled into pieces. Put the wok on high fire, add cooked lard and heat it, stir-fry the cabbage until it is soft, add 500ml of broth, 7g of refined salt, 5g of yellow wine and monosodium glutamate, boil it, pour it into a warm pot, and spread the tendons and tofu skin rolls. Then, the white chicken, pork belly, herring, mushrooms, pork loin and duck gizzard are arranged in a warm pot in six equal parts like a fan, and the winter bamboo shoots are placed. Then the egg dumplings are placed around the wall of the warm boiler.

Heat the shrimps, put them in the middle of the gap between the egg dumplings, add 500 ml of broth, cover the pot with a warm lid, add charcoal and boil them. Add 500 ml of washed spinach, water-soaked vermicelli and broth, which can be added at any time.