Assorted Marinated Fungus and Vegetables ★fat Reduction and Detoxification Fungus 6

Name: Assorted Marinated Fungus and Vegetables ★fat Reduction and Detoxification Fungus 6
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 box Black Fungus; 1/2 White radish; 3 pieces Pleurotus eryngii; 1/2 carrot; 1/2grain Broccoli; 1/2 cup Soy sauce; 1 tbsp crystal sugar; a little salt; 2 tbsp Cooking Wine; 1 piece Halogen package; 3 pieces shallot; 5 slices ginger

by Greedy Tangerine

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

To put it simply, any braised meat (braised, braised flavor) can be added with marinated fungus; the soft marinated fungus will absorb juice and will not cause odor disturbance. Of course, purely stewed vegetables are healthier and more burden-free.

It is different from meat and stewed vegetables~ "Chili vinegar" is the best dipping sauce for stewed vegetables~ Just like the acetic acid in salad sauce, it will make vegetables crisp and sweet. "

Assorted Marinated Fungus and Vegetables ★fat Reduction and Detoxification Fungus 6

1. Wash and peel the radish, cut the white radish into half round pieces, cut the carrot into long strips, roll up the fungus (such as kelp) and fix it with a toothpick

Assorted Marinated Fungus and Vegetables ★fat Reduction and Detoxification Fungus 6 recipe

2. Add ingredients and boil for 10 minutes, turn off the heat and simmer for 30 minutes

3. Fry the scallion and ginger on a low fire, add rock sugar and soy sauce and boil until thick, add in the marinade, 1/2 cup of cooking wine and water, cook for 10 minutes, turn off the heat and let cool

4. When the temperature of the ingredients and the marinade are the same, mix and soak, and keep in the refrigerator.

5. Pleurotus eryngii and broccoli cut into pieces, boil for 3 minutes in water (1 teaspoon of salt), remove and let cool, pour 3 tablespoons of marinade, store in the refrigerator

6. Shred the fungus and serve with stewed vegetables; drizzle with a little sesame oil and serve with a small dish of chili vinegar.

Tips:
♥ Chili vinegar can choose any white vinegar, fruit vinegar, with raw chili or all kinds of chili sauce.
♥ When making lo-mei sauce, add salt after tasting it, which is slightly saltier than ordinary dishes.
♥ Observing the color change of white radish helps to judge whether it is tasty or not.