Special color assorted sauce

Special color assorted sauce

Introduction:

"The method of making mixed vegetable sauce is simple and nutritious. In summer, you can make more, put them in the refrigerator and take them as you like. Both noodles and rice are very good

Production steps:

Step 1: wash eggplant, potatoes and carrots, peel and wash other ingredients.

Step 2: dice all the prepared ingredients. Cut green onion and ginger.

Step 3: stir fry the eggs in hot oil and put them into small pieces. Stir fry the eggplant, potatoes and carrots together. Cook thoroughly and serve. Stir fry mushrooms and Pleurotus eryngii together, and serve after cooked.

Step 4: add more oil, saute onion and ginger powder over low heat, golden yellow, and add soy sauce. Pour in a bowl of water and fry the sauce over low heat. When the sauce is fried for about five minutes, pour all the ingredients into the saucepan and stir fry.

Step 5: put more than half a bowl of water and simmer for a few minutes. You can't leave. Turn it over to avoid burning the pot. It can be seasoned with sesame oil, chives and minced garlic.

Materials required:

Eggplant: 1

Eggs: 2

Potatoes: 1

Carrot: 1

Mushroom: 8

Pleurotus eryngii: 2

Scallion: 1

Ginger: 1 yuan

Soy sauce: 1 small bowl

Salt: right amount

Sesame oil: appropriate amount

Note: (1) the soy sauce should be salty enough. If you feel inflamed, add a little salt according to your taste. (2) Because the sauce itself is vegetarian, it is recommended to pour more on the noodles. It is delicious and nutritious. (3) If you don't count the eggplants, you should measure them enough. Potatoes are big. Just half of them will be good. Otherwise, only potatoes will appear. (4) If you have diabetes at home, you don't need this sugary soy sauce. It is also very delicious to use the sauce diluted with water.

Production difficulty: simple

Technology: Sauce

Production time: three quarters of an hour

Taste: salty and sweet