Braised assorted vegetables

Braised vegetarian assorted dishes:

Raw materials for making braised vegetable assortment:

Wheat flour cake 6 noodles sausage 2 fried bean curd skin 100g Xiangru 3 black fungus 30g golden needle 20g cooked bamboo shoot 1 carrot 1 / 2 seasoning a: salt, sugar 1 tsp soy sauce 3 tsp water 1 cup B: sesame oil 1 tsp

Processing steps of braised vegetable assortment:

1. Soak the mushroom and golden needle respectively, cut the mushroom into small pieces and tie the golden needle; peel and wash the carrot and cut it into hob pieces together with the cooked bamboo shoots; wash the black fungus and slice it for later use.

2. Rinse the wheat flour cake and sausage, drain the water, tear them into small pieces by hand, fry them in a hot oil pan, remove them, drain the oil and set aside.

3. Heat 2 tbsp oil in the boiler, add Xiangru incense, add wheat flour cake, flour sausage, fried bean curd skin, black fungus, golden needle, bamboo shoots, carrot and material a, cook until the soup is nearly dry, pour material B, and serve.

Braised assorted vegetables

Braised vegetable assorted dish is a famous traditional dish in Guangdong Province, which belongs to Guangdong cuisine. This dish is beautiful in shape and suitable for fresh and salty. Soak Lentinus edodes and Flammulina velutipes separately, cut Lentinus edodes into small pieces and knot Flammulina velutipes; peel and wash carrots and cut them into hob pieces together with cooked bamboo shoots; wash Auricularia auricula and slice them for later use. Rinse the wheat flour cake and sausage, drain the water, tear them into small pieces by hand, fry them in a hot oil pan, remove them, drain the oil and set aside. Heat 2 tbsp oil in the boiler, add Lentinus edodes, add wheat flour cake, flour sausage, fried bean curd skin, black fungus, golden needle, bamboo shoots, carrot and material a, cook until the soup is nearly dry, pour material B, and serve.

brief introduction

Cuisine: Cantonese cuisine

Type: local characteristics: beautiful shape, suitable for fresh and salty

Basic ingredients: 6 wheat flour cakes, 2 sausages, 100g fried tofu skin, 3 mushrooms, 30g black fungus, 20g golden needle, 1 bamboo shoot, 1 / 2 carrot

Seasoning a: 1 tsp salt, 1 tsp sugar, 3 tsp soy sauce, 1 cup water, B: 1 tsp sesame oil

raw material

Wheat flour cake, flour sausage, fried tofu skin, mushrooms, black fungus, Flammulina velutipes, cooked bamboo shoots, carrots

Making method

1. Soak Lentinus edodes and Flammulina velutipes separately, cut Lentinus edodes into small pieces and knot Flammulina velutipes; peel and wash carrots and cut them into hob pieces together with cooked bamboo shoots; wash Auricularia auricula and slice them for later use.

2. Rinse the wheat flour cake and sausage, drain the water, tear them into small pieces by hand, fry them in a hot oil pan, remove them, drain the oil and set aside.

3. Heat 2 tbsp oil in the boiler, add Lentinus edodes, add wheat flour cake, flour sausage, fried bean curd skin, black fungus, golden needle, bamboo shoots, carrot and material a, cook until the soup is nearly dry, pour material B, and serve.

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