Nutritious vegetable pot(ying yang za cai bao )

Nutritious vegetable pot

Introduction:

"At work, I often eat a full stomach, so I like to make a light vegetarian dish at home, which not only makes my stomach rest, but also supplements vitamins that meat does not have, which is of great benefit to my health. This dish contains cauliflower, which is tender and delicious after cooking. It is suitable for middle-aged and old people, children and those with weak spleen and stomach and weak digestive function. Eating cauliflower more will strengthen the blood vessel wall and prevent it from rupture. Fresh lily Runfei cough, tranquilizing, beauty, anti-cancer effect. Soybean lecithin rich in tofu is beneficial to the development and growth of nerve, blood vessel and brain. It is rich in nutrition and contains various trace elements necessary for human body and abundant high-quality protein. Mushrooms and other edible fungi can improve the body's immunity, relieve cough and phlegm, and defecate and detoxify

Production steps:

Step 1: cut a cauliflower, wash and soak in salt water for 10 minutes. (cauliflower is usually filled with cabbage worms, which will come out when soaked in brine.).

Step 2: 200g cabbage, wash and set aside.

Step 3: wash the fresh lily and Coprinus comatus, blanch them in the water and let them dry.

Step 4: cut tofu into several pieces after soaking in water and set aside.

Step 5: wash ginger, onion and garlic, cut and set aside.

Step 6: heat the pan, add oil, add tofu first, cook until golden yellow on both sides, and set aside.

Step 7: use the remaining oil of fried bean curd, add ginger, onion and garlic, stir fry until fragrant.

Step 8: stir fry the cauliflower for a while, then add the coprinus comatus and Lily when it is half cooked, and continue to stir fry.

Step 9: then add vegetable heart, add a little salt, cooking wine and chicken powder.

Step 10: finally put in the fried tofu, put some scallions on it, and cook for a while.

Step 11: mix a bowl of wet starch and pour in.

Step 12: let the juice dry a little and serve.

Materials required:

Tofu: one piece

Cauliflower: one

Vegetable heart: 200g

Coprinus comatus: 100g

Fresh lily: one bag

Ginger: right amount

Scallion: right amount

Garlic: right amount

Wet starch: appropriate amount

Cooking wine: moderate

Salt: right amount

Chicken powder: right amount

Note: as the first into the cauliflower, at the bottom, it is best not to leave too much water in the pot, or boil to the end cauliflower too bad, no taste.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ying Yang Za Cai Bao