[zhe Cai] Four Treasures of Seasonal Vegetables
1.
Clean the small bean sprouts.
2.
Wash and slice mushrooms.
3.
Peel the carrots and cut into small strips.
4.
Cut the baby corn into sections with an oblique knife.
5.
Wash the bamboo fungus soaked hair and cut into sections.
6.
Bring water to a boil, add 1 teaspoon of oil and 1 teaspoon of salt, and blanch the small bean sprouts.
7.
Drain the water and place it on a plate.
8.
In a separate frying pan, fry the carrots until soft.
9.
Add mushrooms and baby corn and fry for a while.
10.
Add bamboo fungus, chicken broth, oyster sauce, and sugar to a boil for a while. Use starchy water to make a thin slice.
11.
Put the Sibao shop on the small bean sprouts.
12.
It's light and delicious, and rich in nutrition.