[lu Cuisine] Assorted Stew

Name: [lu Cuisine] Assorted Stew
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Carob; 150g carrot; 100g Moisture Fungus; 50g Dried yuba; 1 spoon Soy sauce; 1 spoon Oyster sauce; Some salt; a little Chicken Essence; 1/2 a spoon Sugar

by Green angel

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I fell in love with it for the first time---Assorted stew

I have a friend from Shandong. Their family has a traditional stew that is preserved. He said that it is very delicious, and it is a dish that has been preserved to this day. He said it is very good. All I ask him specifically, and then he started to make a Shandong stew. The dishes, let alone, the dishes are bright in color and fragrant when they are out of the pan. Although they are vegetarian dishes, they taste very fragrant and are very good for dinner! I really fell in love with it the first time I made it, and it has been designated as one of my favorite dishes at home! Share it with everyone today, I hope everyone supports and likes it!

Features of Assorted Stew:
Simple to make, rich in colors, delicious, and a companion for dinner."

Ingredients

300g Carob
150g Carrot
100g Moisture Fungus
50g Dried Yuba
1 spoon Soy Sauce
1 spoon Oyster Sauce
Some Salt
a little Chicken Essence
1/2 a spoon Sugar

[lu Cuisine] Assorted Stew

1. Assorted stewed ingredients.

2. Soak the yuba in cold water for 2 hours.

3. Break the beans into two halves, cut the carrot into thick slices about the width of the beans, slice the green onion, and cut the ginger into strips.

4. Bring the wok to 60% heat, add the green onion and ginger until fragrant.

5. Add the carrots and stir fry.

6. Add the oiled beans and stir fry.

7. After the corner beans change color, add the yuba and fungus, stir fry, add a spoonful each of light soy sauce and oyster sauce, and add half a spoonful of sugar.

8. Add water lower than the vegetable to a boil, then turn to medium heat and simmer.

9. Simmer for about 10 minutes, there is almost no soup, add salt and chicken essence and stir well.

Tips:
1. The yuba soaked in cold water is more delicious. If you are in a hurry, the time to soak in hot water will be shorter.

2. The carob is very bad, don't put too much water.