【chaoshan Top Vegetable Buns】

Name: 【chaoshan Top Vegetable Buns】
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2s Chinese cabbage; Several Bamboo fungus; 8s Dried mushrooms; A handful Tea tree mushroom; 4 Raw gluten; 20 capsules ginkgo; 1 piece carrot; 2 spoons Salad oil; 1 spoon sesame oil; 1/2 tsp Shao wine; 1/4 tsp salt; 2 tsp Soy sauce; 1 spoon Sugar; 1 spoon Corn flour

by Piglet Food Book

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This is a Chaoshan home-cooked dish—the Chaoshan vegetable bun, but because the materials and methods are very particular, the "exquisiteness" is improved and it can be made as a New Year's dish. The taste is very good. Chaoshan people in their hometown pay attention to the true taste of the raw materials and love the lightness, and they rarely use heavy flavoring such as monosodium glutamate or chili when cooking. Chaoshan people like to use ginkgo to make various sweet soups and vegetables in winter. Once in the vegetable market, an aunt asked me how to make ginkgo? They haven't eaten it. The materials used this time are not unfamiliar to the students in Chaoshan area. Look at the raw materials including vegetables, mushrooms and delicious ginkgo. They are full of nutrition and have a light taste. But the effect made can make people a blockbuster in a big scene like the New Year's Eve dinner! "

【chaoshan Top Vegetable Buns】

1. Prepare raw materials

2. Wash and boil the cabbage

3. Mushrooms, bamboo fungus, soaked in soft salt, scratched and washed off at the end, cut open, cleared of debris, squeezed dry and cut into pieces

4. Mushrooms, bamboo fungus, soaked in soft salt, scratched and washed off at the end, cut off the debris and squeezed dry with water and cut into pieces. Squeeze the raw tendons and cut them on both sides.

5. Boil the ginkgo for ten minutes to peel off the bitter core (the bitter core is very bitter when it is not picked)

6. Stir-fry carrots with salad oil and stir-fry, save Shao wine and then add bamboo fungus, glutinous glutinous fruits and stir-fry until fragrant

7. Next, sauté the carrots and stir-fry in the oil, save the Shao wine, add the bamboo fungus, the glutinous ginkgo, and sauté until fragrant, 2 spoons of light soy sauce and some sugar, salt and some sesame oil to taste and shovel out