Stir fried bazhenzhai(qing chao ba zhen zhai )

Stir fried bazhenzhai

Introduction:

"You know, we don't buy vegetables every day. Sometimes we lack or lack cooking materials. It doesn't matter. We can creatively match the refrigerator materials. As long as they are healthy and compatible with each other, they don't produce toxins or damage the human body, it's OK. I have canned dishes, dry dishes and fresh dishes One, there's a handful. It's very enjoyable. There are just eight kinds of materials, so it's called bazhenzhai. "

Production steps:

Step 1: water the mushrooms and Auricularia auricula, remove their pedicels, cut them into pieces, cut them into small pieces, tear off the tendons of the head and tail of the Dutch beans, slice the carrots and cut the stems of Chinese cabbage, and filter the canned materials;

Step 2: put the pot on the stove, open fire, bring the water to a boil, then add about 1 tsp salt and 1 tsp salad oil, add Chinese cabbage stem, carrot and pea, boil the water, and pick up with the fence;

Step 3: do not change the water, then boil the water, pour in bamboo shoots, mushrooms and corncobs, remove the smell of canned food, and pick it up after water;

Step 4: pour in the mushroom and mushroom, and take it up as soon as the water is boiled;

Step 5: Boil the water again, pour in the fungus, let the water boil for a while, and then pick up the fungus;

Step 6: wash the pan, add about 1 / 2 tbsp of salad oil, then pour in fungus and mushroom, stir dry slightly;

Step 7: reopen the pan, heat the pan, add oil and a few pieces of ginger;

Step 8: pour in all the ingredients, bag a few times, add salt and sugar, sprinkle a few times pepper, then spray or pour cooking wine into the pot, quickly bag evenly.

Materials required:

Mushroom: 4-6

Auricularia auricula: 3-5 large

Chinese cabbage stem: 4-8 leaves

Mushroom: 6-8

10-15 peas

Canned corncob: About 50g

Canned bamboo shoots: About 50g

Carrot: right amount

Ginger: 4-6 tablets

Salad oil: right amount

Salt: right amount

Sugar: right amount

Pepper: right amount

Cooking wine: moderate

Note: first, when blanching, put appropriate amount of salt to make the material have a little base flavor, and put appropriate amount of oil to add luster; second, when blanching, we want to save some fuel. We don't often change the water in the pot. We can blanch the water in several steps. First, we can blanch those that don't smell too strong or don't make the water too dirty, such as peas, carrots and Chinese cabbage stalks; third, we can blanch those that don't smell too strong or don't make the water too dirty The canned food tastes like canned food. It can be blanched a little, and you don't have to boil it before you pick it up. 4. Mushrooms and mushrooms will change color during blanching, so it's better to put them in later steps. 5. Finally, agaric fungus will occasionally sink into the bottom, so it's better to put them in the last blanching. 6. After blanching, don't fry the above materials too long, because they are basically cooked It's time to stir fry a little.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qing Chao Ba Zhen Zhai