Thai spicy mushroom and vegetable casserole(tai la mo shu bao )

Thai spicy mushroom and vegetable casserole

Introduction:

Production steps:

Step 1: wash the dishes well. If the cabbage leaves are big, cut them in two. Cut off the stubble.

Step 2: shred green onion, slice ginger, cut green and red pepper into rings. Slice the ham. Peel the carrot. Let's cut it into a diamond. Bean curd into large pieces, handle with care.

Step 3: shred the oyster mushrooms and make them thicker. What's wrong with coarseness? Coarseness is not called silk.

Step 4: cut the pork into half centimeter thick slices, cut it accurately, but the cooking is very rigorous.. After cutting, put it in a bowl and mix it with cooking wine. For about ten minutes.

Step 5: cut the onion into pieces while crying..

Step 6: how much rice do you eat. First wash, pour the water, and then wash the second time carefully, rub the rice, rub the water white, and pour into the container.

Step 7: rinse the wide vermicelli with water. Don't soak it. If it's too soft, it's easy to boil. Just wash it. Wash and cut to fit your mouth..

Step 8: cooking process: pour oil into the pan, just a little. Heat the oil in a hot pan, choke the scallion shreds in a pan, and then stir fry the mushroom shreds. Stir fry the mushroom with a small fire. The water in the mushroom can be used to make soup.

Step 9: take out the mushrooms and mushroom soup, wipe the pan clean, and then add oil. Heat up the onion and pour out the oil.

Step 10: pour in the lettuce and bean sprouts, stir in the soy sauce and stir well.

Step 11: pour in the mushroom soup.

Step 12: pour in the rice water, add ginger slices, half mushroom soup, cover the pan and bring to a boil.

Step 13: open the lid of the pot and add a spoonful of bean paste while the soup is bubbling.

Step 14: add appropriate amount of Thai sweet chili sauce according to taste, mix well and add some seasoning soy sauce. I'm using delicious food.

Step 15: wait for the soup to have color, and start to gudu again. Take the pork out of the cooking wine and quickly put it into the pot piece by piece. All go in and cover the pot. Turn the big fire to a small one for ten minutes.

Step 16: ten minutes to, open the lid of the pot, the cabbage leaves, vermicelli, carrots, ham, tofu poured in, tofu to a piece of careful underground pot, try to keep complete. I have a cup, a total of eight pieces, and finally only five pieces, the other three pieces of pan evaporation..

Step 17: cover the pot, bring to a boil, remove the lid, keep the firepower unchanged, and cook the tofu for two minutes. At this time, you can taste the salty, according to the taste and personal preference, put some salt, chicken essence, green red pepper and so on. I suggest that we should put less or no salt.

Step 18: out of the pot, put the plate, how ecstatic how to put. Sprinkle some white sesame, black pepper, scallion according to the taste. It's all set up and done~

Step 19: finished product drawing. There is no nice basin..

Step 20: rice dressing must be a rice killer~

Materials required:

Tender tofu: right amount

Pleurotus ostreatus: right amount

Soybean sprouts: right amount

Lettuce: right amount

Cabbage: moderate

Streaky pork: moderate

Ham: moderate

Wide vermicelli: appropriate amount

Onion: right amount

Green pepper: right amount

Carrot: right amount

Scallion: right amount

Ginger: right amount

White Sesame: right amount

Sweet Thai Sauce

Mushroom soup: right amount

Spicy oil: right amount

Precautions: 1. This dish is finished according to experience and inspiration after trying so many stews and soups. Stew itself is an affordable thing. The key is to like what you like. 2. If you use other sauces, you may be able to create Korean sauce soup, Japanese Seafood Soup, Indian Eggplant Soup, Western borscht and so on. Cooking is a pleasure. 2. The strong soup is to replace the high soup. Although the nutrition is poor, at least the taste is guaranteed. Let these vegetables and mushrooms make up for the nutrition~

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Tai La Mo Shu Bao