assorted vegetables

Due to the wide variety of side dishes you can choose from (all kinds of vegetables, soy products, fungi, etc. can be added to the dish), vegetarian assorted foods are rich in nutrients, and the ingredients are all-vegan. They are easy to cook, so they are delicious with rice and wine. For people who are tired of eating meat and pay attention to keeping in shape, it is a home-cooked dish that everyone can like.

Recipe Recommendations

steamed gluten appropriate amount
louver appropriate amount
mushrooms appropriate amount
black fungus appropriate amount
baiguo appropriate amount
celery appropriate amount
carrots appropriate amount
edible oil appropriate amount
salt appropriate amount
sugar appropriate amount
chicken essence appropriate amount
water starch appropriate amount

salty and fresh
burn
three-quarters of an hour
ordinary

Steps for assorted vegetables

Wash mushrooms and black fungus thoroughly with water, wash the sand, boil the roasted bran in water for 30 minutes, wash it with cold water and squeeze it dry.

Tie hundreds of pages into knots, tear black fungus into small flowers, and cut mushrooms, roasted bran, celery, and carrots into slices for later use.

Put the roasted bran, leaf knots, and mushrooms in the pan, add water to cover the ingredients, add salt, sugar, and chicken essence, and cook over medium heat for 10 minutes to taste.

Add appropriate amount of cooking oil to the frying pan, heat the oil, add celery and carrots, stir fry over high heat, then add all the ingredients (including the soup of boiled roasted bran, leaf knots, and mushrooms), cover and simmer for 1 minute, and then use water starch hook and plate.