Five Flowers of Auricularia auricula

50 grams of golden needle

Mushrooms 10

Bamboo shoots100g

Corn cob100g

Mushrooms100g

Carrots are about 75g.

Five-leaf cabbage

Blue beans around 20 yuan.

Accessories: 8 slices of ginger.

Proper amount of salt

Proper amount of sugar

Proper amount of soy sauce

Proper amount of cooking wine

Appropriate amount of pepper

Xianxian tasty

Sintering process

A few hours is time-consuming.

Ordinary difficulty

Steps of eight-treasure vegetarian dishes

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1

Soak the lily in water two days ago and change the water until the water becomes clear and yellow. Soak mushrooms and auricularia one day in advance, remove the stalks of mushrooms and pick auricularia into small pieces. Then blanch the three materials with oil and salt, take out the filtered water after blanching, and then boil the water.

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2

Pour in bamboo shoots, corncob and mushrooms, and blanch with clear water to remove the fishy smell of canned food;

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three

Take a pot, put 6-8 slices of ginger, stir-fry until fragrant, then pour in the six materials that have just been blanched and stir-fry slightly;

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four

Cut the Chinese cabbage into pieces, pour the Chinese cabbage into the pot, if the water is dry, add about 1/2 cup of water, cover the pot and cook for about 5 minutes, then open the pot and cook until the Chinese cabbage is soft. When the Chinese cabbage is ripe, open another oven, put the casserole on it, and heat the casserole with slow fire.

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five

Carrots are sliced or sliced, and peas are cut in half obliquely. Pour peas and carrots, add salt, sugar and white pepper, and then pour 2 tablespoons cooking wine into the pot.

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six

Take it evenly, then take it out of the pot and put it in a preheated casserole.