Griddle Seasonal Vegetables

Name: Griddle Seasonal Vegetables
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Lotus; 10 pcs Small vegetables; 1 piece Thousand Tofu Skins; 2 pcs potato; 200g Twist; 1/2 root shallot; 6 cloves garlic; 5 pcs Dried chili; 1 piece parsley; Some Oily pepper; 10g White sesame; Some pepper powder; 1 tsp Pepper oil

by Jingjing cat

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Griddle seasonal vegetables-dishes are relatively casual, and they can be served directly after they are done. Compared with hot pot and soup pot, dry pot is simple, with less soup and more flavor. It is a very delicious meal. It is really delicious when paired with sweet and soft rice.

Griddle Seasonal Vegetables

1. Wash and cut all the vegetables, cut the onion and pepper into sections, and slice the garlic.

2. Pour the oil in the wok. When the oil is 60% to 70% hot, add the garlic slices, chili and green onions, and stir fry until the aroma comes out.

3. Put the most difficult lotus vegetable and stir fry for about 3 minutes.

4. Add potato chips and stir fry for 2 minutes.

5. Add tofu skins and small green vegetables in turn, and stir-fry for one minute.

6. Add two teaspoons of oily spiced pepper and white sesame seeds, stir-fry evenly, then add half a bowl of water, cover the pan and bring to a boil, reduce the heat to reduce the juice.

7. When the soup is almost finished, add twists, stir-fry evenly, add appropriate amount of salt, chicken essence, pepper powder and pepper oil, stir evenly before serving.