Chinese New Year’s Eve Dinners are Also Splendid-stir-fried Vegetables in Three Colors, Life is Colorful and Colorful

Name: Chinese New Year’s Eve Dinners are Also Splendid-stir-fried Vegetables in Three Colors, Life is Colorful and Colorful
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Yam; 1 Broccoli; 1/2 root carrot; 1 Red pepper; Some salt; Some oil; Some Chicken Essence; Some Soy sauce; Several Sliced ginger; Some Garlic slices

by Eat up

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

3

Characters, however, often a plate of high-quality vegetarian dishes will "overwhelm the guests". After a New Year’s Eve dinner, it is found that the leftovers are all meat dishes, but the high-quality vegetarian dishes have been smashed by seconds. The material shared with you today is the dish that has been smashed by seconds. Vegetables-three-color vegetable stir-fry.

Chinese New Year’s Eve Dinners are Also Splendid-stir-fried Vegetables in Three Colors, Life is Colorful and Colorful

1. Wash yam, peel and slice.

Chinese New Year’s Eve Dinners are Also Splendid-stir-fried Vegetables in Three Colors, Life is Colorful and Colorful recipe

2. Broccoli is processed into small flowers.

3. Carrot slices, red pepper slices.

4. Boil water in a pot, pour the broccoli after the water is boiled, add proper amount of salt and oil to keep the broccoli green.

5. Then add carrots, red peppers and yam. After the yam has been put down, blanch for ten seconds, then remove all the ingredients and drain them for later use.

6. Heat up the pot and heat oil, add ginger slices and garlic slices to the pot.

7. Pour in broccoli, yam, carrots and red pepper and stir fry.

8. Add salt, chicken bouillon, and pour in appropriate amount of raw extract and fresh seasoning.

9. It can be out of the pot after it is fried to taste.

10. If you like to eat softer ones, you can extend the frying time appropriately.

Tips:
If you are allergic to yam mucus, remember to bring a disposable hand bag for operation; yam should not be blanched for too long, because it is too soft and rotten to affect the taste, unless personal preference is soft; salt and light soy sauce have a salty and light taste, pay attention to the dosage, So as not to be too salty.