1. Five vegetables mixed with enoki mushrooms. Ingredients: 200 grams of enoki mushrooms; 50 grams of cucumber; 50 grams of carrots; 30 grams of pepper; 10 grams of coriander; 2 cloves of garlic; 3 to 5 peppercorns; 1 dry red pepper; 1/2 salt
teaspoon; 1 gram of chicken essence; 1 tablespoon of light soy sauce; 1 tablespoon of Shanxi aged vinegar; 1/2 teaspoon of chili oil; a little cooking oil; Method: Remove the old roots of the enoki mushrooms and clean them.
Wash the cucumbers and carrots with clean water and cut them into shreds. Soak the black fungus in advance and cut into shreds for later use.
Pick off the yellow leaves of coriander, wash them, and cut them into 2cm long pieces.
Remove the stems and seeds from the peppers, wash and cut into shreds, peel the garlic cloves and set aside.
Put the peeled garlic cloves into a small bowl, add a little salt, and mash with a rolling pin until minced.
Add 1/2 teaspoon of salt, 1 gram of chicken essence, 1 tablespoon of light soy sauce, 1 tablespoon of Shanxi mature vinegar, and 1/2 teaspoon of chili oil to the minced garlic to make a sauce.
Put water in the pot and bring to a boil over high heat.
Add enoki mushrooms and blanch for 1 minute.
Add the black fungus and blanch for another minute.
Remove, rinse with cold water and drain.
Put the enoki mushrooms, fungus shreds, cucumber shreds, carrot shreds and pepper shreds into the mixing bowl.
Take a small spoon, pour a small amount of cooking oil into it, add peppercorns and dried chili peppers, turn on the gas over low heat, put the spoon on the fire, and fry until fragrant.
(Pay attention to safety when making this step and be sure to use low heat.) Pour the fried oil on top of the vegetables.
Pour in the sauce, add the coriander segments, and mix well with chopsticks.
Tips: 1. Add a little salt when pounding the garlic cloves, firstly to prevent the garlic cloves from flying around during the pounding process; secondly, to make the paste become faster.
2. When using a spoon to heat oil, the spoon must be dry and dry, and the heat must be low. Be careful to prevent the peppercorns from splashing out of the spoon.
If you are not skilled in doing this, you can put some oil in a frying pan, add peppercorns and dried red peppers, fry until fragrant and pour it on top of the vegetables.
2. Tomato and potato shreds, ingredients: 1 tomato; 1 potato; half a green pepper; 3 fungus; 10 small pickled peppers (optional); a section of green onion; 1/4 teaspoon more salt; 1/2 teaspoon vinegar
; 1/4 teaspoon of chicken essence; 1 tablespoon of oil; Method: Soak the fungus in advance, wash other vegetables, peel tomatoes and potatoes and set aside; cut one side of the potato crosswise, and place the cut side smoothly on the chopping board
for easy slicing; cut the potatoes into even thin slices, stack them one by one and cut them into thin strips; rinse the cut potato shreds several times with clean water and soak them in cold water to prevent them from oxidizing and turning black when exposed to air. Green onions, soaked fungus and
Shred the green pepper and cut the tomato into small pieces; when the oil in the wok is 60-70% hot, add the shredded onions, tomatoes and small pickled peppers and stir-fry until the tomatoes turn into paste. Add the shredded potatoes and stir-fry over high heat. Add vinegar and mushroom essence and continue.
Stir-fry for 2-3 minutes, then add the fungus and green pepper shreds and stir-fry until cooked.
Remarks: 1. If the potato shreds cannot be cut too thin, just try to make them uniform in thickness; 2. Wash the cut potato shreds several times with water to wash off the starch. When the potato shreds are fried, they will not stick to the pot easily.
It also tastes good; 3. Because tomatoes are used, the amount of vinegar is reduced. If tomatoes are not used, you can add a little more vinegar to get hot and sour potato shreds; 4. Use small pickled peppers to increase the level of spiciness.
Richer.