Stir-fry with Mushrooms and Seasonal Vegetables
1.
Prepare the ingredients needed for cleaning;
2.
Add appropriate amount of water and salt to the pot and bring to a boil;
3.
Put snow peas in boiling water and blanch until 7 is mature, remove and control the water;
4.
Continue to blanch the okra in water until it is 7 mature, and remove the water to control it;
5.
Cut the tricholoma into thick slices and set aside;
6.
Cut the okra into oblique pieces and slice the carrots, and set aside;
7.
Mix 100 grams of water, corn starch and minced garlic evenly, make gorgon juice, set aside;
8.
Add cooking oil to the pot;
9.
Pour the water-fat fungus, mushrooms, crab-flavored mushrooms and carrot slices into the pot and stir fry at the same time;
10.
Continue to add ginger juice, about 100 grams of water and appropriate amount of salt, and fry until the mushrooms are basically mature;
11.
Pour blanched okra and snow peas into a pot and stir fry until fully cooked;
12.
Add the mixed water starch garlic froth juice, stir-fry for 1 minute on high heat to collect the juice.
Tips:
1. In addition to the ingredients listed in the recipe, adding an appropriate amount of white fungus and white jade mushroom is also a good choice;
2. When blanching vegetables, the okra will have mucus, so it should be placed in the back;
3. The highlight of this dish is the light and salty taste. Don't add soy sauce condiments, the mushrooms are delicious enough;
4. Add starch juice according to the amount of juice, don't pour it all at once, just wrap it in a thin layer.
