Nutritious Mixed Vegetable Pot

Name: Nutritious Mixed Vegetable Pot
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: piece tofu; 1 Cauliflower; 200g Choy Sum; 100g Coprinus comatus; A bag Fresh Lily; Some ginger; Some shallot; Some garlic; Some Wet starch; Some Cooking Wine; Some salt; Some Chicken noodles

by Sisi's private kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I often get fat from eating outside at work, so I like to cook a light vegetarian dish at home to rest my stomach and intestines. It also supplements the vitamins that meat does not have, which is of great benefit to the health of the body.
This dish contains cauliflower, which is tender and delicious after cooking. It is suitable for middle-aged and elderly people, children, and those with weak spleen and stomach and weak digestion. Eating more cauliflower will strengthen the blood vessel wall and make it difficult to rupture. Fresh lily nourishes the lungs and relieves cough, calms the mind and calms the nerves, and has the effects of beautifying and beautifying the skin, preventing and fighting cancer. Tofu-rich soy lecithin is beneficial to the development and growth of nerves, blood vessels, and brain. It is rich in nutrients and contains various trace elements necessary for the human body and rich high-quality protein. Edible fungi such as mushrooms can improve the body's immunity, relieve cough, resolve phlegm, and detoxify. "

Nutritious Mixed Vegetable Pot

1. One cauliflower, cut it and wash, soak in salt water for 10 minutes. (Cauliflower usually contains cabbage insects, and the insects will run out after soaking in salt water).

2. 200 grams of choy sum, wash and set aside.

3. Wash the fresh lily and Coprinus comatus, blanch it in boiling water, and dry for later use.

4. Soak the tofu in water and cut into several pieces and set aside.

5. Wash the ginger, onion and garlic, and cut and set aside.

6. Heat the pan, put the oil, put the tofu first, cook until golden brown on both sides, set aside.

7. Use the remaining oil from the fried tofu, add ginger, shallot and garlic, and stir-fry for a nice aroma.

8. Put in the broccoli and fry for a while, then add the comatus comatus and lily when half-cooked, and continue to stir fry.

9. Then add the choy sum, add a little salt, cooking wine, and chicken powder.

10. Finally, add the fried tofu cubes, put some scallions on top, and cook for a while.

11. Mix a bowl of wet starch as gorgon, and pour it in.

12. Wait for the juice to dry slightly, serve and serve.

Tips:
Since the cauliflower is put in first, it is best not to leave too much water in the pot at the bottom, otherwise the cauliflower will be too rotten and tasteless at the end.