Materials?
Mung bean sprouts 2 10/0g
Leek 1 bar
2 eggs
Cabbage is smaller than half.
5-6 auricularia auricula
Vermicelli 1 Xiaoba
Onion 1 segment
Proper amount of salt
Soy sauce 1.5 spoon
Oyster sauce 1 spoon
Half a spoonful of soy sauce
Thirteen incense and half a spoonful.
Half a spoonful of chicken essence
How to stir-fry assorted vegetables (stir-fried vegetables)?
First of all, clean all the ingredients, clean the bean sprouts, shred the cabbage and fungus, cut the leek into sections, cut the green onion into circles, and soak the vermicelli in warm water in advance and cut several knives from the middle.
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Add half a spoonful of salt to the egg and break it up. Add oil to the pot. When the oil is hot, pour in the egg liquid. Stir it with chopsticks while frying. Stir it up and serve it out.
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Add oil to the pot, add chopped green onion and saute until fragrant, then add cabbage, bean sprouts and auricularia in turn and stir fry.
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Then add leek and vermicelli, add half a spoonful of thirteen spices, one spoonful of half-baked soy sauce, and one spoonful of oyster sauce, stir well, then add scrambled eggs, add a little salt and half a spoonful of chicken essence, and stir well. (Soy sauce is just to add a little color to the dish. Just don't put too much. If you don't grasp the amount well, you can put two spoonfuls of soy sauce and one spoonful of oyster sauce directly. The dish is lighter in color, but it is also delicious.)
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After frying, it is super delicious to plate, roll pancakes or eat next meal.
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Tips
This dish must be stir-fried in the whole process, and it will retain the moisture and taste of the vegetables in a short time. You can also add shredded tofu skin, shredded carrots and other vegetables you like. If you want to stir-fry the version with shredded pork, the shredded pork must be marinated in advance, and then stir-fry the shredded pork before adding other vegetables.