1. Soak the shiitake mushrooms, shiitake mushrooms and fungus in water to soften them.
2. Wash the carrots and cut into diamond-shaped slices.
3. Wash and slice cucumbers.
4. Dried tofu slices.
5. Cut the spring bamboo shoots into slices.
6. Straw mushroom slices.
7. Sliced shiitake mushrooms.
8. Cut the slider mushrooms into sections.
9. Tear the fungus into small pieces by hand.
10. Sliced red pepper.
11. Blanch the carrots for later use.
12. Then blanch the shiitake mushrooms, straw mushrooms, slippery mushrooms, spring bamboo shoots, and fungus together for later use.
13. Heat the pan with oil, put a little green onion and ginger into the pan.
14. Add dried tofu and stir fry until fragrant.
15. Add cucumbers and carrots and stir fry evenly.
16. Then put in the remaining ingredients.
17. Add chopped green onion, ginger, salt, chicken powder, stir fry for 10 seconds on high heat.
18. Finally, add water starch to thicken the thick gorgon and get out of the pot.
19. . . . . . . .
Tips:This dish must be stir-fried when it's fried, it won't taste good when it's old.
Add some salt and peanut oil to the water when blanching, so that the blanched vegetables are beautiful in color and have a deep taste.
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