Assorted Dishes

Name: Assorted Dishes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Lotus root; 50g Soy sprouts; 60g carrot; 50g Potherb mustard; 40g spinach; 60g celery; 8g Daylily; 10g Fungus; 50g Shiitake Mushrooms; 5g ginger; 8g Green onions; Some sesame oil; 5g salt; 2 tbsp Soy sauce; 6g Sugar

by Little Ai Chef

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This is a must-have table food for Nanjing people during the Chinese New Year. There are many kinds of ingredients for this dish, but it is not difficult to make it. It is said that one big pot is enough to eat for many days. I think this dish is good. When you are tired of eating fish and meat dishes during the Spring Festival, such a vegetarian dish is definitely very popular. "

Assorted Dishes

1. Prepare materials.

2. Soak day lily and fungus, slice lotus root, cut carrot and fungus into shreds, and cut day lily into sections.

3. Wash the soybean sprouts and cut spinach and celery into sections.

4. Sliced fresh shiitake mushrooms.

5. Blanch the spinach, squeeze the water and set aside.

6. Put the bottom oil in a wok and sauté the chives and ginger.

7. Add yellow flowers, fungus, bean sprouts, shiitake mushrooms, salt and stir fry over high heat. Add appropriate amount of water and light soy sauce to cook.

8. Add potherb mustard and stir fry over high heat.

9. Sheng out and spare.

10. Add the lotus root slices, carrots, and parsley to the pan with oil and heat.

11. Add all the remaining vegetables and stir fry with a little salt to taste.

12. Finally, add the syrup and sesame oil from the blossoms and stir evenly.

Tips:
1. It is recommended not to put soy products if there is a lot of stir-frying, as they will deteriorate easily.

2. Put the syrup of the flowers in the final stirring to extract freshness.

3. Spinach can be blanched and stirred directly without frying.