material
Mushroom150g, 4 dried shiitake mushrooms, 20 grains (20g) of oil gluten, 8 corn shoots, half carrots and 6 rape seeds.
seasoning
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.
way of doing things
1. The mushrooms are blanched with boiling water, and salt 1 teaspoon is added to the water, then they are taken out and bathed, and then cut with a knife at 1/2.
2. Soak the mushrooms until soft, remove the pedicels 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.
Sautéed Assorted Vegetables
Raw materials: fresh mushrooms, Tricholoma, auricularia auricula, yuba and fragrant shavings are all made with water, and green beans, lotus seeds, grass shavings and 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, add salt, 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 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 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 green beans. 3 tablespoons of raw oil, 2 tablespoons of light soy sauce, and half a bowl of fresh soup.
Practice:
1.Remove the pedicels of water-borne mushrooms, wash them, 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 and a width of1.5cm; Cut the cooked cauliflower into small pieces 1.5 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, and 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.
Sautéed Assorted Vegetables
Ingredients: Lentinus edodes 1 50g, bamboo shoots 1 00g, Tricholoma mushroom 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 mushrooms, Tricholoma, and bamboo shoots in water for 1 hour, take them out and wash them, remove the sand from mushrooms and Tricholoma, 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, Tricholoma, 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 for soaking mushrooms and Tricholoma, stir-fry with slow fire for one hour, and then add monosodium glutamate.
Features: Good color and taste, light and refreshing.
Sautéed Assorted Vegetables
Ingredients: 40g of fresh mushrooms, 40g of mushrooms, 40g of cucumbers, 40g of carrots, 40g of tomatoes, 40g of Ceylon flowers, 40g of corn bamboo shoots, 40g of water horseshoes, 40g of nest bamboo shoots and 40g of laver heads.
Accessories: 40 grams of ginger, salt, monosodium glutamate, ginger juice and water starch, 3 grams of pepper, 50 grams of oil and chicken soup.
Making:
1) fresh mushrooms are pedicled, cut into1/2 depth with a knife, and pressed into a fan shape by hand;
2) Cut the mushrooms into plum blossoms;
3) Cucumber and carrot are cut into 2cm segments, 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 pan, heat it, put in all the main ingredients, add chicken soup and auxiliary materials, stir fry, thicken it with water starch, and pour out the oil.
Assorted rolls of bean curd
Ingredients: bean curd skin
Accessories: celery, carrots, mushrooms, winter bamboo shoots and eggs.
Seasoning: salt, soy sauce, chicken essence, pepper, cooking wine, sugar, starch, sesame oil and 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.
Appropriate amount of seasoning pepper, 30g of onion, appropriate amount of refined salt, 2g of monosodium glutamate, appropriate amount of water starch in stock and 50g of cooked salad oil.
Production 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 and heat it for 1 min, then pour in except tomatoes and green leafy vegetables.
Add 200 grams of stock to all the ingredients, cover them, and heat them for 4 minutes with high heat until the dishes are cooked.
3 take out the utensils, add salt, pepper, onion, tomato, green leafy vegetables and monosodium glutamate, mix well and pour in water starch, add a little Ming oil,
Cover and heat in the middle for 2 minutes.