Four treasures of plant steak(zhi wu ba si bao )

How to grill four treasures with plants:

Raw materials for making four treasures of plants

Bamboo shoot tip 100g, water mushroom 65g, fresh mushroom 65g, green vegetable heart 14 pieces, dried bamboo fungus 20g, oyster sauce 13g, chicken oil 40g, MSG a little, water chestnut powder a little, refined salt a little, sugar a little, chicken soup 400g.

The process of making the four treasures of plant grilling:

1. Put the bamboo shoots, mushrooms, mushrooms and Dictyophora in a warm oil pan, fry and roast them over a warm fire, add 300g chicken soup, 15g chicken oil, a little oyster sauce, monosodium glutamate and sugar, and simmer for about five minutes. Put each one separately in the middle of the plate to form petals.

2. When eating, steam the vegetables on the original plate for about ten minutes, and then heat the pork oil pot with a proper amount of seasoning. Cook them with warm fire and take out the edge. Finally secrete a small amount of stewed bamboo shoots, etc. of the original soup, add the right amount of water chestnut powder, chicken oil 15 grams thicken, pour on the good.

Characteristics of the four treasures of plant grilling:

It is light yellow in color, fresh and crisp in taste, suitable for all seasons.

Four treasures of plant steak

This dish is made of shiitake mushroom, mushroom, Dictyophora, bamboo shoots and vegetable bag. It has the special effects of Supplementing Qi and tonifying the middle, nourishing stomach and spleen, resolving phlegm and regulating qi, reducing blood fat and anti-cancer. It can be used as food therapy dish for patients with body deficiency, lack of food and fatigue, hypertension, hyperlipidemia, coronary heart disease, arteriosclerosis and cancer.

Raw materials

1. Main ingredients: water hairy mushroom 50g, fresh mushroom 50g, water hairy Dictyophora 50g, bamboo shoots 50g, vegetable bag 200g.

2. Seasoning: cooking wine, refined salt, monosodium glutamate, soy sauce, sugar, sesame oil, chicken oil, oyster sauce, starch, lard, soup.

Production method

1. Clean the mushrooms with uniform size, squeeze the water into the bowl, add the soup, lard and sugar, steam for half an hour and take out. Wash both ends of the Dictyophora and cut it into 5cm long pieces. Cut bamboo shoots into slices. Clean the fresh mushrooms, blanch them in a boiling water pan, remove and squeeze out the water.

2. Heat wok, add lard, cook cooking wine, add stock, oyster sauce, soy sauce, refined salt, sugar, monosodium glutamate, sesame oil, add bamboo shoots, Dictyophora, mushroom, Lentinus edodes, simmer over high heat until the soup is thick, remove (keep the original soup); put the ingredients in a shallow bowl and add the original soup. After steaming, cover it in the basin and remove the bowl.

3. Remove the oil from the vegetable bag, then put it in another pot, add the refined salt and soup, heat the pan, and surround the four treasures. In a frying pan with lard, add cooking wine, stock, salt and soy sauce, roll through, thicken with wet starch, add chicken oil and pour on the noodles.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Zhi Wu Ba Si Bao