Boiled pickled cabbage, Pleurotus eryngii and vermicelli in casserole

Boiled pickled cabbage, Pleurotus eryngii and vermicelli in casserole

Introduction:

"It's cold. Warm yourself up with a pot of spicy and sour dishes! Mushroom is the first choice for vegetarians. It's hard to highlight its flavor in ordinary ways. Try boiling with water and adding some sauerkraut. It's spicy and sour to wake up the stomach. With vermicelli, it's full of spicy flavor. It can be used as both a dish and a staple food. Whether it's a carnivore or a vegetarian, it's a warm-up dish! If you have a cold and a runny nose, it's hot

Production steps:

Step 1: Pleurotus eryngii, Flammulina velutipes, celery, sauerkraut

Step 2: Ingredients: Chinese prickly ash, star anise, dry pepper, vermicelli 2

Step 3: wash pickled cabbage and soak it in water for more than 1 hour, then filter out the water, chop it up, and marinate it with sugar for more than 30 minutes.

Step 4: split Pleurotus eryngii and slice

Step 5: wash celery and cut into sections

Step 6: cut up the dried pepper, rinse and dry it with towel.

Step 7: cut the vermicelli and soak in water

Step 8: wash the Flammulina velutipes, remove the tail and tear it apart for use

Step 9: squeeze the pickled sauerkraut to dry.

Step 10: blanch the fans in boiling water and pick them up.

Step 11: put oil in the pot, add bean paste, stir fry until fragrant, stir fry red oil

Step 12: ginger, dried pepper, Zanthoxylum anise stir fry in the pot to get the flavor

Step 13: pour in more than 500ml of water, simmer for 7-8 minutes, add sauerkraut, simmer for 2-3 minutes

Step 14: put the Flammulina velutipes and roll them up slightly

Step 15: put celery and Pleurotus eryngii, roll away a little, and then put it on low heat

Step 16: remove the fans and cover for 2 minutes

Step 17: open the lid, sprinkle coriander, you can eat it

Step 18: it's delicious and spicy. It's very comfortable to eat

Step 19: Vegan, healthy, no burden.

Materials required:

Pleurotus eryngii: 1

Flammulina velutipes: 2 liang

Fans: 2

Sauerkraut: 1

Parsley: 2

Coriander: 2

Ginger slices: 3

Dry pepper: right amount

Pixian Douban sauce: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Note: bean paste is salty, you can put a little less salt.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: spicy