Delicious Wufu Vegetarian Pot
1.
Soak the shiitake mushrooms, small mushrooms, and sea mushroom tendons with clean water to soften them. Cut the eggplant into thick strips, slice ginger and red pepper
2.
Soak the black fungus and vermicelli separately with water to soften
3.
Put the eggplant sticks in the pot without adding oil, and stir fry
4.
Stir-fry until the eggplant is soft and serve
5.
Raise a pot, add a proper amount of vegetable oil, heat up, add ginger slices and sauté
6.
Put in the soft fried eggplant strips and stir fry a few times
7.
Then add sliced shiitake mushrooms, small mushrooms and black fungus
8.
After stir-frying, add the soaked sea mushroom tendons and continue to stir-fry evenly
9.
Add appropriate amount of salt according to personal taste
10.
Add a little light soy sauce, stir-fry and serve
11.
In another pot, add a little oil, shake well, and spread a layer of soaked vermicelli
12.
Cover the fried dishes on the vermicelli
13.
Add the water for soaking shiitake mushrooms and mushrooms
14.
Then add some vegetarian stock and cook for 5 minutes on medium-low heat
15.
Turn off the heat and sprinkle the red hot pepper slices
16.
Add a little sesame oil and mix well.
