Feicui Caixin(fei cui cai xin )

Feicui Caixin

Introduction:

"Most of the time, we change the original taste of the dish in the process of making it. Today, the original taste of feicui Caixin and Qingcai remains very good, crisp and a little bitter, which is suitable for eating in hot weather. With the sweet and soft taste of pitaya, the taste of this dish is very clear."

Production steps:

Step 1: use scissors to trim the vegetables into the pattern in the picture, and prepare carrots, mushrooms, scallions and pitaya

Step 2: dice carrot and mushroom, chop shallot, cut pitaya into the shape shown in the picture.

Step 3: bring to a boil with water in the pot, add the cabbage and cook for 1-2 minutes, remove

Step 4: pour out the water in the pot, open fire, wait for the pot to dry, pour in the right amount of oil, heat the oil, and then add chives

Step 5: add carrots and mushrooms in turn and stir fry

Step 6: add proper amount of steamed fish soy sauce, add 1 tbsp of Douban sauce, stir fry well, and then add a bowl of water (no soup water to replace)

Step 7: put the vegetable heart into the plate at this time, and then pour the soup in the pot

Step 8: put the cut pitaya on the edge of the plate in turn

Materials required:

Vegetables: moderate

Lentinus edodes: right amount

Carrot: right amount

Chives: right amount

Ginger: right amount

Pitaya: moderate

Lee Kam Kee steamed fish soy sauce: right amount

Bean paste: 1 tbsp

Note: when cooking vegetables, pay attention to the time should not be too long, if there is soup is the best, you do not need to add water directly to the soup, so the taste is better!

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Fei Cui Cai Xin