[zhe Cai] Four Treasures of Seasonal Vegetables

[zhe Cai] Four Treasures of Seasonal Vegetables

by elmonte

4.8 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

In order to learn Zhejiang cuisine, I searched the Internet and picked a few simple and light dishes, which are more in line with the taste of the family. Cooking at home is to share with the family. The family likes the most important thing, isn't it? This dish is light and healthy, which is very suitable for the hot weather now. "

Ingredients

[zhe Cai] Four Treasures of Seasonal Vegetables

1. Clean the small bean sprouts.

[zhe Cai] Four Treasures of Seasonal Vegetables recipe

2. Wash and slice mushrooms.

[zhe Cai] Four Treasures of Seasonal Vegetables recipe

3. Peel the carrots and cut into small strips.

[zhe Cai] Four Treasures of Seasonal Vegetables recipe

4. Cut the baby corn into sections with an oblique knife.

[zhe Cai] Four Treasures of Seasonal Vegetables recipe

5. Wash the bamboo fungus soaked hair and cut into sections.

[zhe Cai] Four Treasures of Seasonal Vegetables recipe

6. Bring water to a boil, add 1 teaspoon of oil and 1 teaspoon of salt, and blanch the small bean sprouts.

[zhe Cai] Four Treasures of Seasonal Vegetables recipe

7. Drain the water and place it on a plate.

[zhe Cai] Four Treasures of Seasonal Vegetables recipe

8. In a separate frying pan, fry the carrots until soft.

[zhe Cai] Four Treasures of Seasonal Vegetables recipe

9. Add mushrooms and baby corn and fry for a while.

[zhe Cai] Four Treasures of Seasonal Vegetables recipe

10. Add bamboo fungus, chicken broth, oyster sauce, and sugar to a boil for a while. Use starchy water to make a thin slice.

[zhe Cai] Four Treasures of Seasonal Vegetables recipe

11. Put the Sibao shop on the small bean sprouts.

[zhe Cai] Four Treasures of Seasonal Vegetables recipe

12. It's light and delicious, and rich in nutrition.

[zhe Cai] Four Treasures of Seasonal Vegetables recipe

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