Mushrooms, Dried Bean Curd, Buckwheat Buns

Name: Mushrooms, Dried Bean Curd, Buckwheat Buns
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Edible oil dried tofu; 100g Pickled vegetables; 5s Fresh shiitake mushrooms; 3 pcs green pepper; 2 pcs Red chili; Some Lee Kum Kee Thin Salt; Some chopped green onion; Some Cooking oil; Some Sugar; 5 cloves garlic; Some Soy sauce

by Mrs. Stone😜

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I have always liked to eat multigrain packages, but I finally bought the ready-made ones, which are very delicious when paired with dried tofu."

Mushrooms, Dried Bean Curd, Buckwheat Buns

1. Wash the pickled vegetables, dry tofu, green onion, garlic, shiitake mushrooms, green red pepper, wash and chop for later use

2. Youkang brand multi-grain package 5 electric rice cooker steamed for 10 minutes

3. Put an appropriate amount of oil in the pan and heat it up and sauté the minced garlic

4. Add dried bean curd and shiitake mushrooms and fry together, add appropriate amount of Lee Kum Kee thin salt light soy sauce

5. Add pickled vegetables and chopped green and red peppers and stir fry until fragrant

6. Put appropriate amount of sugar to taste, half a spoonful of ordinary stainless steel spoon is enough

7. Add chopped green onion and stir fry a few times before starting the pan

8. Loading

9. The hollow noodles wrapped in miscellaneous grains are put into the vegetables, it is very delicious

Tips:
1. No need to add more sugar for seasoning
2. The pickled vegetables are a bit salty, so before putting the pickled vegetables, put the light soy sauce to season the dried bean curd and shiitake mushrooms.
3. Fresh chili can be replaced with dried chili froth

Comments

Sign in to comment

Mushrooms, Dried Bean Curd, Buckwheat Buns

Ingredients

Mushrooms, Dried Bean Curd, Buckwheat Buns

Comments

Similar recipes