Assorted Vegetables

Name: Assorted Vegetables
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g cowpea; A carrot; 50g Soy sprouts; 2 tablets Lettuce leaves; 2 pieces Red pepper; 2 pieces Hot pepper; 1 piece Tofu skin; 2 pieces parsley; 20 capsules pepper; 1 Shallots; Some garlic; Some salt; 2 tablespoons Soy sauce; 1 spoon White vinegar; a little Sugar; a little MSG; Some Cooking oil

by Lu Zhen

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Assorted vegetarian dishes, as the name suggests, ten kinds of vegetables. It is said that this dish was once selected as "Chinese Recipe for Brain Health and Longevity". Old Nanjing people love this dish the most. The traditional method is to fry each dish individually, season them, and mix them in a big pot. When eating, eat as much as you want, entertain guests, eat at home, eat at any time, and serve at any time, which is convenient for nutrition and delicious! Today Min's method is "cold salad"! A more suitable way to eat in hot summer. Many kinds of vegetables are matched together, which are colorful, diverse in taste and rich in nutrition. Mothers with examinees at home must eat more vegetables on the basis of guaranteeing fish, meat and eggs to their children; vegetables not only provide vitamins and minerals needed by the human body. The crude fiber of vegetables can also promote bowel movements, eliminate metabolites, and reduce the burden on the stomach. In the hot summer, such eye-catching, healthy and delicious cold dishes are absolutely indispensable.
This dish is especially suitable for college entrance examination students. The cold salad method minimizes the loss of nutrition, and it is colorful, color ingredients, and balanced nutrition, which means "good future and blooming flowers". As the saying goes: "Today's event wins the laurels and wins the top spot, life blooms with happiness", I hope the students will win a beautiful future!

Assorted Vegetables

1. Wash all vegetables

2. Boil soybean sprouts and cowpea in turn, and boil the tofu skin and lettuce leaves in hot water.

3. Sweep the blanched vegetables in ice water and remove the water to control. Green and red peppers don’t need to be boiled, just cut into thin strips

4. Take a large pot, put the dried vegetables in the pot, peel the carrots and shredded them, chop the shallots and garlic, and place them on the top layer

5. Pour a proper amount of oil into the pot, throw in a few peppercorns, and explode the aroma of the peppercorns over a low fire

6. Sprinkle a spoonful of salt on the chopped green onion, then pour the refined Chinese pepper oil with a "boom" while it's hot, and pour it on the salt (sprinkle the salt with hot oil to make it more fragrant)

7. Put the lid on quickly or cover it with a plate for a while to let the aroma of pepper oil fully penetrate into the vegetables. Finally, add 2 spoons of Heran organic soy sauce, 1 spoon of white vinegar, a little sugar, and some MSG

8. Stir well

9. Just install it

Tips:
1. After pouring the hot oil, quickly close the lid or cover it with a plate for a while, so that the aroma of pepper oil can fully penetrate into the vegetables;
2. The boiled vegetables must be immersed in ice water to maintain their crispy taste and bright color;
3. In step 6 (sprinkle the salt with hot oil to make it more fragrant);
4. When mixing, don't put too much salt. If it's not too salty, it's okay to eat on empty mouth. One person can kill a large pot.