Stir fried vegetable with bamboo shoots(chun sun chao su )

Stir fried vegetable with bamboo shoots

Introduction:

"After the beginning of spring, it's the bamboo shoot season at the beginning of the year! The taste of bamboo shoots is light and tender. It is a nutritious food with high protein, low fat, low starch and more crude cellulose. It is also a good food with a variety of meat and vegetables. Fresh bamboo shoots are very tender and fragrant when they are used in cold, fried or stewed soup. Today, take the existing ingredients at home and simply match them with a fresh stir fried vegetable. The whole vegetable is delicious

Production steps:

Step 1: 1. Soak black fungus and dried mushroom in advance;

Step 2: 1. Soak black fungus and dried mushroom in advance;

Step 3: 2. Peel off the shell of the bamboo shoots, cut them in half, and then cut them into thin slices obliquely (I cut off the tender tip and use it to make soup in addition);

Step 4: 2,

Step 5: 3, hot pot into the oil, add bamboo shoots stir fry for a while;

Step 6: 4, add black fungus, mushroom and torn gluten, stir fry together;

Step 7: cut in half;

Step 8: 5. Add the soup and simmer until cooked;

Step 9: 4, add black fungus, mushroom and torn gluten, stir fry together;

Step 10: 6. When the soup is almost dry, add sesame oil, chicken essence and green onion, stir and mix well, then put on the plate.

Step 11: 4, add black fungus, mushroom and torn gluten, stir fry together;

Step 12: 4, add black fungus, mushroom and torn gluten, stir fry together;

Step 13: 4, add black fungus, mushroom and torn gluten, stir fry together;

Step 14: 5. Add the soup and simmer until cooked;

Step 15: 5. Add the soup and simmer until cooked;

Step 16: 6. When the soup is almost dry, add sesame oil, chicken essence and green onion, stir and mix well, and then put on a plate.

Step 17: 6. When the soup is almost dry, add sesame oil, chicken essence and green onion, stir and mix well, and then put on a plate.

Materials required:

Spring bamboo shoots: Three

Gluten: moderate amount

Auricularia auricula: right amount

Dried Lentinus edodes: appropriate amount

Salt: right amount

Soup: a small bowl

Chicken essence: a little

Sesame oil: right amount

Precautions: 1. Soak black fungus and dried mushroom in advance; 2. Peel off the shell of spring bamboo shoots, cut them in half and cut them into thin slices obliquely (I cut off the tender tip and use it to make soup in addition); 3. Add oil into the hot pot and stir fry the bamboo shoots for a while; 4. Add black fungus, mushroom and torn gluten and stir fry together; 5. Add the soup and simmer until cooked; 6. Add sesame when the soup is almost dry Stir fry sesame oil, chicken essence and scallion. Mix well and serve. Tips: 1. When cutting the bamboo shoots, pay attention to the oblique texture, and cut off the coarse fiber before the bamboo shoots taste tender; 2. The cut tender tip is used for pickling and eating two bamboo shoots, which is very delicious. For details of pickling and eating two bamboo shoots, please click: http://home.meishichina.com/space-1402311-do-blog-id-406328.html3 Spring bamboo shoots can be put a little more oil directly stir fry, do not blanch first But if it's winter bamboo shoots, you must blanch water first to remove the taste of numbness and astringency; 4. The gluten should also be torn up and put in, so that the gluten can absorb the soup and taste better.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Chun Sun Chao Su