Colorful Seasonal Vegetables
1.
Prepare materials. The reminder here is the sweet pepper. It is best to shave the white ribs inside. The sweet pepper is thick and sliced obliquely to make it tasty.
2.
Put the peas into the boiling water, and re-boil the water for 2-3 minutes to remove. (If it is frozen peas, cook for a while.)
3.
Put the black fungus and tricholoma slices into boiling water, and remove the water to re-boil for 1-2 minutes. (Hint: Black fungus can actually be blanched, but whether it is directly fried or blanched, the water must be controlled dry. Fungus is a little expert in oil collapse. It is not good to fry a dish by the way. |.)
4.
Heat oil in a wok and cook garlic slices in a pan. Add peas, black fungus, mushrooms, and yellow sweet peppers in turn and stir fry.
5.
Add the choy sum, add a proper amount of salt and stir fry with oil.
6.
When the choy sum is fried, everyone is convinced, add small tomatoes and stir fry a few times, turn off the heat, and cook ^_^!
7.
The finished product is like this! ^_^
Tips:
The packages:
1. For sweet peppers, it is best to shave off the white ribs inside. The sweet peppers are thick in meat, cut diagonally, and slice them into slices, which are delicious.
2. For the cabbage, it is best to leave only the tenderest ten-centimeter-long section in the middle, and no other leaves and stalks. Therefore, a large handful of cabbage was actually chosen as a small handful. As a result, I was scolded by many people as the prodigal T_T countless times, but I insist that it is still that good-looking and delicious. (This time I was afraid of being scolded, so I didn't insist.)
