Name: Garlic, Lentils, Fungus and Yuba Mixed with Vegetables
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 22 pieces Lentils; 70g Yuba (water hair); 40g Fungus (water hair); 50g Purple onion; 15 pieces pepper; 10ml Blending oil; 3 cloves garlic; 10g ginger; 1 clove star anise; Some salt; 1g Chicken noodles; 2 tablespoons Vinegar; Some Very delicious; a little Chili oil

Garlic, Lentils, Fungus and Yuba Mixed with Vegetables

by Akai╮(╯▽╰)╭ing (from WeChat.)

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

Lentils, fungus, yuba and shallots are eaten together. It is crunchy, nutritious and healthy. It is a good cold dish.
The nutritional value of lentils is relatively rich, and the lentils are rich in B vitamins. It also contains sucrose, phospholipids, glucose, etc.
Lentils have the effects of relieving heat, clearing away heat, detoxification and swelling.
When eating lentils in a cold dressing, you must add more garlic and vinegar, and must be cooked thoroughly before eating to avoid poisoning.

Garlic, Lentils, Fungus and Yuba Mixed with Vegetables

1. Wash the lentils (soak for 10 minutes), then rinse, and remove both ends.

2. Soak the yuba fungus in advance, cut the yuba into sections after soaking, and tear the fungus into small flowers. Boil the yuba and fungus with boiling water (add a little salt when blanching the water for a low taste).

3. Cut the ginger and garlic (to dry for 10 minutes) into fine pieces, and cut the shallots into pieces.

4. Blanch the whole root of the beans and blanch them (add a little salt to the water when blanching for a low taste), and be sure to blanch them thoroughly. After blanching, change the knife and cut into sections.

5. Pick up the pan, add oil, pepper and star anise, stir fry until fragrant, remove.

6. Add shallots, ginger and garlic and sauté until fragrant.

7. Put the sauteed ingredients on the cut vegetables.

8. Add appropriate amount of salt and chicken powder and mix well.

9. Mix the dishes for serving.

10. Adjust the bowl of juice according to your own taste, and add it at will. Pour it on the dish when you eat it.

Tips:
Beans must be blanched whole and cut into sections to retain nutrients.
If the yuba is thick, cut it finely with a knife.
Add the juice to the bowl when you eat it, otherwise the dish will change color and affect the color.