Stir fried vegetables at will(su cai sui yi chao )

Stir fried vegetables at will

Introduction:

"If you don't eat rice for a few days, you'll feel uncomfortable and hungry. The first thing you think about is eating. You have to have a meal. It's too late to thaw the meat in the refrigerator, so you can search for those that don't need to thaw. Let's make do with fungus. When the rice is out of the electric cooker, you can soak it in hot water, and the eggs don't need to thaw. You can fry them in thin slices, plus a little Landou and garlic 。”

Production steps:

Step 1: steam the fungus with hot water, cut the garlic leaves into sections, beat the eggs, add 1 / 4 tsp salt and 1 / 4 tsp pepper, beat well, fry into pancakes, and then cut into pieces;

Step 2: cut the blue beans in half, put in half pot of water, 1 tsp oil and 1 tsp salt, bring the water to a boil, pour in the blue beans, blanch for a while, pick them up, and then bring the water to a boil;

Step 3: put Auricularia auricula, blanch, blanch, remove and filter water;

Step 4: put the pot on the stove, over medium high heat, put a little oil to moisten the pot, pour in the fungus and garlic leaves, and burst for a while;

Step 5: pour in the blue beans, add 1 / 2 tsp salt, 1 / 4 tsp sugar and 1 / 4 tsp pepper, stir fry a few times;

Step 6: add the egg pieces, pour 1 tbsp cooking wine on the side of the pot, quickly bag a few times, and get out of the pot.

Materials required:

Egg: 1

Landou: About 75g

Garlic leaf: About 75g

Auricularia auricula: 3 large

Salt: right amount

Sugar: 1 / 4 teaspoon

Pepper: 1 / 2 tsp

Cooking wine: 1 tbsp

Note: first, when blanching the blue beans, boil the water and pour it into the pot. You can pick them up immediately. You don't have to wait for the water to boil to make the blue beans crisp. Second, blanching the agaric with oil and salt can remove the earthy smell and make the agaric have a little taste.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Su Cai Sui Yi Chao