Complete guide to making a vegetable stir-fry.
Vegetable medley is a common Han Chinese dish, belonging to Vegetables. It is usually made with wood ear mushrooms，radishes and mushrooms, tofu,Chinese cabbage and other ingredients. The materials used to make vegetable medley are all rich in nutrition. All vegetable medleys have the effects of nourishing and strengthening the body. And its preparation is also relatively simple. Today, let's take a look at the complete recipe for vegetable medley, how to make delicious vegetable medley. Beijing-style vegetable medley
Main ingredients
wood ear mushrooms,
shiitake mushrooms,dried tofu, adzuki beans,lotus root, carrots,jujube, pickled cabbage,winter melon and other ingredients Auxiliary ingredients goji berries, and fresh ginger,salt, soy sauce,cornstarch,
chicken broth,
sesame oil Preparation steps 1. First, soak the wood ear mushrooms, shiitake mushrooms, and dried tofu separately, wash and cut into small pieces. 2. Cut the jujube into cross-shaped pieces, then cook for 10 minutes, quickly immerse in cold water, peel and cut into small pieces.3. Peel and wash the lotus root, winter melon, and carrots, and cut them into small pieces. 4. Wash and soak the adzuki beans, then steam them in a pressure cooker, and set aside.
5. Cut the pickled cabbage into small pieces and wash it repeatedly with water to remove salt, and slice the fresh ginger.
6. Pour an appropriate amount of oil into the wok, heat the oil, and sauté the ginger slices until fragrant, then add the carrots, dried tofu, wood ear mushrooms, shiitake mushrooms, winter melon, jujube, adzuki beans, and pickled cabbage and stir-fry.
7. Add salt,
soy sauce,
sugar, and cornstarch to adjust the seasoning and stir-fry evenly. Add an appropriate amount of water and simmer for 10 minutes.
8. Add the lotus root, winter melon, and goji berries and stir-fry until evenly mixed. Use high heat to reduce the soup and cook.
Cold-mixed vegetable medley
Main ingredients dried tofu, carrots,
black fungus
and bitter melon
Chinese broccoli,
peanuts Auxiliary ingredients salt,vinegar, cornstarch, garlic, sesame oil,white sugar Preparation steps 1. Soak the dried tofu in warm water, and the black fungus in warm water. Wash and drain.
2. Wash and slice the carrots, and peel and slice the bitter melon. Also, blanch and chop the Chinese broccoli into small pieces.
3. Pour an appropriate amount of water into the pot, bring to a boil, add the peanuts and blanch them, then add the soaked dried tofu and black fungus and blanch them briefly, and then put them into cold water to cool.4. Chop the garlic and put it in a small bowl, add sesame oil and marinate, then add sugar, salt, cornstarch, and vinegar, and stir well. Finally, add the marinated garlic and stir-fry. Stir-fried vegetable medley Main ingredients
yellow
bean sprouts,
carrots,
lily,
Chinese parsley
Auxiliary ingredients
oil, salt, sesame oil
Preparation steps 1. Prepare all the ingredients, yellow bean sprouts wash.Wash and cut the carrots and lily into strips. Wash and chop the Chinese parsley.2. Pour an appropriate amount of oil into the wok, heat the oil, and stir-fry the yellow bean sprouts until cooked, then set aside.
3. Pour the carrot strips into the pot and cook until softened, then set aside.
4. Pour more oil into the pot, heat the oil, and stir-fry the lily strips until cooked, then set aside.
5. Pour the remaining oil into the wok, stir-fry the Chinese parsley until it turns dark, then add the cooked carrot strips, lily strips, and yellow bean sprouts and stir-fry together.
6. Add salt and drizzle with sesame oil.Eight-treasure vegetable medley Main ingredientsshiitake mushrooms, wood ear mushrooms, dried tofu, lotus root,
carrots
Auxiliary ingredients
salt,
MSG,
soy sauce,
onion, ginger,
star anise,
rice wine, thickening agent,sesame oil, white sugar, peanuts Preparation steps 1. Soak the shiitake mushrooms and wood ear mushrooms in advance, wash and slice.
Dried tofu is soaked in advance, cut into segments.
2. Soak the wood ear mushrooms, wash and tear into small pieces, and soak the peanuts in water for 2 hours to soften.3. Wash the crispy tofu and cut it into cubes. 4. Wash and peel the lotus root, and cut it into dices.Wash and cut the carrots into dices. 5. Wash and slice the onion. Prepare the star anise.6. Pour an appropriate amount of oil into the wok, heat the oil, and sauté the star anise and onion until fragrant. 7. Add the shiitake mushrooms and wood ear mushrooms and stir-fry until fragrant, then add soy sauce, sugar, and rice wine and stir-fry evenly.8. Add an appropriate amount of water, covering the ingredients, and use a large
fire to boil.
9. Add the crispy tofu, peanuts, and carrots and stir-fry evenly.10. After boiling for 5 minutes, add the lotus root and carrot dices, and stir-fry evenly.
11. Use medium heat to simmer, and cook until the soup in the pot is reduced. Add MSG to adjust the seasoning, and turn off the heat. Drizzle with sesame oil and stir-fry.
3. Wash and cut the crispy tofu into cubes.
4. Wash and peel the lotus root, then cut into small cubes. Wash and peel the lotus root, then cut into small pieces.
Wash and cut the carrots into small pieces.
Wash and cut the green onions into segments, and prepare the star anise.
Heat oil in a pan, then add the star anise and green onions to sauté.
Add the shiitake mushrooms and wood ear mushrooms, and stir-fry until evenly cooked. Add soy sauce, sugar, and cooking wine, and stir-fry evenly.Add water until it covers the ingredients, and bring to a boil over high heat. Add the crispy tofu, lotus root, carrots, and salt, and stir-fry evenly.
Bring to a boil and cook for 5 minutes, then add the lotus root and carrot pieces, and stir-fry evenly.
Cook over medium heat until the soup thickens, add salt to taste, turn off the heat, drizzle with sesame oil, and stir until combined.
11. Cook over medium heat until the broth in the pot dries out. Add MSG to taste, turn off the heat, drizzle with fragrant oil, and stir until cooked.
