First, the three elements of wealth
Ingredients: mushrooms, carrots, lettuce, vegetarian oyster sauce.
Accessories: salt, mushroom essence, raw powder water and sesame oil.
Exercise:
1, mushrooms are soaked in advance, pedicled and stamped with a mold, lettuce is peeled and cut into thick slices and stamped with a mold, and carrots are washed, peeled and cut into thick slices and carved into money shapes with a knife.
2. Mix the above seasonings into sauce for later use.
3. Boil the pot with boiling water, pour in carrots and lettuce, blanch, pour out and drain.
4, hot oil from the pot, when the oil temperature is 60% hot, add mushrooms and fry until golden brown, remove and drain.
5, leave a little oil at the bottom of the pot, pour carrots, lettuce and mushrooms and stir fry for a while, then pour the sauce and stir fry evenly.
Second, amber bamboo shoots and yam slices.
Ingredients: walnut kernel, lettuce, yam, fungus and colored pepper.
Accessories: salt, mushroom essence, raw powder water and sesame oil.
Exercise:
1, lettuce peeled, washed and sliced, yam peeled and sliced, auricularia auricula soaked in warm water, washed and cut into diamonds.
2. Mix the above seasonings into sauce for later use.
3. Add water to the pot to boil, add yam to blanch, remove and drain, then add lettuce and fungus to blanch, pour out and drain.
4, hot oil from the pot, when the oil temperature is 60% hot, pour the yam and colored pepper into the oil and quickly pour it on the oil bar to drain the oil.
5, leave a little oil at the bottom of the pot, pour lettuce and fungus, stir fry for a while, pour yam, colored pepper and sauce, stir fry evenly, take out the pot, and put amber walnuts around.
Third, zucchini in oyster sauce.
Ingredients: 2 zucchini and a little red pepper.
Accessories: appropriate amount of salt, one tablespoon of vegetarian oyster sauce.
Exercise:
1, cut zucchini and colored pepper into sections for later use.
2, hot pot into the oil, add zucchini slices and stir fry.
3. Stir-fry and add colored pepper.
4. Then add vegetarian oyster sauce and stir fry.
5. Season with salt and stir well to serve.
Four, braised thousand pages of tofu
Ingredients: 200g of thousand-page tofu, 0g of cabbage100g, 20g of carrot.
Accessories: boiled water, ginger, oil, salt, soy sauce 1 tsp, sugar, mushroom essence18 tsp, and a little starch.
Exercise:
1. Take the tofu out of the box and dry it until the surface moisture evaporates.
2. Wash the cabbage and cut it into small pieces.
3. Wash, peel and dice carrots.
4. Pour some oil into the frying pan. When the oil temperature rises, add tofu and fry over low heat.
5, fry the bottom side golden, brush a little oil on the upper part with a brush.
6, turn over and fry until both sides are golden, and serve.
7. Pour some oil into the pot. When the oil temperature rises, add chopped Jiang Mo and stir-fry until it is fragrant.
8. Pour appropriate amount of boiling water, add salt, soy sauce and sugar, stir well and bring to a boil.
9. Remove the floating foam, add tofu, turn to low heat, cover the lid and cook for about 8 minutes.
10, add cabbage and carrot, add a little salt and mushroom essence, and stir well.
1 1. Collect the thick soup with strong fire, pour a little water starch in two times, and stir well to serve.
5. Pour tofu with small rapeseed.
Ingredients: 10 small rapeseed, 1 old tofu, 2 small red peppers, and appropriate amount of coriander.
2 teaspoons of starch, 2 tablespoons of soy sauce, salt, white sesame seeds, vegetables and fruit powder.
Exercise:
1, wash small rapeseed and cut old tofu into pieces about 8mm thick.
2. Boil a pot of water with a little salt and a few drops of oil. Put the small rape in hot water, take it out, rinse it with cold water immediately, and drain it for later use.
3. Start the oil pan, put the old tofu into the pan one by one, and fry until both sides are golden.
4. Stir the starch, clear water, soy sauce, salt and fruit and vegetable powder into a sauce, pour it into the pot of fried tofu, and heat it on low fire to make each piece of tofu covered with sauce until the sauce boils and thickens, and immediately turn off the fire.
5. Put the previously scalded vegetables on a plate, add tofu and pour the sauce. Sprinkle with red pepper rings, white sesame seeds and coriander.