Xinlan Hand-made Private Kitchen [healthy Vegetable Bowl]——turning Rotten into A Magical Fast-handed Dish
1.
1. Wash the Shanghai greens, soak the vermicelli, peel the carrots and cut into thin slices, wash and cut the eryngii mushrooms into thin slices and set aside
2.
2. Finely chop Shanghai greens, cut carrot slices and pleurotus eryngii slices into flower shapes with an engraving die
3.
3. Put the lard in a hot pan, and stir-fry the green cabbage sticks for 15 seconds when 60% of the heat is hot
4.
4. Add green cabbage leaves and stir fry for 15 seconds
5.
5. Add carrots and oyster mushroom slices and stir fry for 1 minute
6.
6. Add the clear stock, bring to a boil, add homemade monosodium glutamate, turn to medium heat and cook for 2 minutes
7.
7. Stir the vermicelli evenly and cook for 1 minute, add steamed fish soy sauce and white pepper, stir well, and the pan is ready
Tips:
Rory Wow:
1. This dish is a typical light quick dish, the cooking time is less than 5 minutes before and after, so the choice of seasoning is very important, otherwise it will spoil the refreshing taste of this dish
2. The mellow taste of self-refined pork belly lard gives this dish a rich and rich taste base, which can fully highlight the refreshing and freshness of fresh vegetables
3. In addition to the salty taste, the steamed fish soy sauce also has a hint of sweetness, which is very suitable for cooking vegetables
4. Self-refined pork belly lard is mellow, the salty and sweetness of steamed fish soy sauce, the spicy aroma of white pepper, the pure freshness of homemade monosodium glutamate, the refreshing green vegetables, the perfect combination, turn ordinary into magic