Stir-fried Paste with Seasonal Vegetables

Name: Stir-fried Paste with Seasonal Vegetables
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: 50g carrot; 40g Pleurotus eryngii; 30g cabbage; 50g Peas (fresh); 2 teaspoons oil; 1/3 teaspoon salt; 1/3 teaspoon MSG; 1 piece egg; 100g Cornmeal Paste

by Jamie Pastoral

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

For a long time, I love to eat twice-cooked rice. Such as: fried rice, braised cakes, fried noodles, fried dumplings and so on. I don't like to eat cornmeal pastry, but the leftover pastry, stir-fried with some seasonal vegetables, feels delicious. This time, I cut the remaining half-baked pasta from the previous day into small pieces and stir-fried them with carrots, eryngii mushrooms, cabbage, and peas. It was a good meal.

Ingredients

50g Carrot
40g Pleurotus Eryngii
30g Cabbage
50g Peas (fresh)
2 teaspoons Oil

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1/3 teaspoon Salt

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1/3 teaspoon Msg

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1 piece Egg

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100g Cornmeal Paste

Stir-fried Paste with Seasonal Vegetables

1. Put the peas into the boiling pot and cook, remove and drain the water

2. Carrots, eryngii mushrooms, cabbage, choose to wash

3. Cut carrots, pleurotus eryngii, and cabbage into small pieces

4. Pastry, cut into small pieces

5. Pour the whole egg liquid on the pastry and mix evenly

6. Raise the frying pan, coat the glutinous rice with egg mixture, put it in the frying pan, and set aside for later use

7. Re-start the frying pan, stir fragrant green onion and ginger, then stir-fry the oyster mushroom

8. Stir-fry carrots

9. Stir-fry cabbage

10. Stir-fry in the pot

11. Peas fried in a pot

12. Add salt and monosodium glutamate and stir-fry evenly, then serve and enjoy

Tips:
The side dishes are added according to personal preference.
The ingredients are put into the pot first, sorted by difficulty.
Seasonings are added according to personal taste.