What is the recipe for authentic vegetarian assorted dishes?

Nowadays, many foods have violated the principles of health. More and more additives and other substances harmful to the human body are mixed in them, causing a lot of trouble to people. So many people think that any food can be made at home. So, how do you make the common vegetarian assortment yourself? We all know that vegetarian assortment has rich ingredients and tastes great. Next, the editor will teach you how to make your own vegetarian assortment.

Raw materials:

Black fungus, roasted bran, bean curd sticks, shiitake mushrooms, oyster mushrooms, white mushrooms, carrots, peanuts, corn shoots, wet gluten, etc.

Condiments: soy sauce, rock sugar, rice wine, sesame oil

step:

1. Soak black fungus, roasted bran, bean curd sticks, mushrooms, and peanuts in water for several hours, remove them and drain the water. It is better to dry them.

spare. (Cut the roasted gluten into cubes and cut the bean curd into sections. The mushrooms can be cut into cubes or not depending on their size)

2. Cut the carrots into diamond-shaped pieces, blanch them in hot water together with the oyster mushrooms and white mushrooms, remove and drain for later use.

3. Heat oil in a pan, add black fungus, roasted bran, bean curd sheets (if you don't want it too soft, add it later), shiitake mushrooms, and wet gluten, stir-fry, add light soy sauce, rice wine (pour along the edge), and rock sugar, add water just enough to cover it, turn from high heat to low heat, and cook for 30-40 minutes.

4. When there is 1/3S of water left in the pot, add peanuts, carrots, oyster mushrooms, white mushrooms, corn shoots, etc., continue to stir-fry, dry the soup, and turn off the heat. After it cools down, add sesame oil and black sesame seeds.

How to make stir-fried assorted vegetables

Material

40 grams of fresh mushrooms, 40 grams of shiitake mushrooms, 40 grams of cucumber, 40 grams of carrots, 40 grams of tomatoes, 40 grams of ginger, 40 grams of broccoli, 40 grams of corn shoots, 40 grams of water chestnuts, 40 grams of bamboo shoots, 40 grams of seaweed, appropriate amounts of salt, MSG, ginger juice, and water starch, 3 grams of pepper, 50 grams of oil, and appropriate amount of chicken broth.

practice

(1) Remove the stems of fresh mushrooms, cut into the mushrooms 1/2 depth with a knife, and press them with your hands to make them fan-shaped. Cut the mushrooms into plum blossom shapes. Cut cucumber and carrot into 2 cm segments and trim the edges into butterfly shapes. Peel the tomatoes and cut into diamond-shaped slices. Peel the ginger and cut into serrated slices. Break broccoli into small florets. Cut corn shoots into sections. The water chestnuts, bamboo shoots and seaweed heads are all cut into balls.

(2) Blanch all main ingredients in boiling water.

(3) Heat a small amount of oil in a pan, add all the main ingredients, chicken broth and seasonings, stir-fry, thicken with starch, drizzle with oil and serve.