I fell in love with it the first time--assorted stew
I have a friend in Shandong. Their family has a traditional stew. He said it was very delicious and it was a dish that has been preserved to this day. Hearing what he said was very good, I specially asked him to make a Shandong stew. Not to mention, the dishes were brightly colored and fragrant when they came out of the pot. Although they were vegetarian dishes, they tasted very delicious and went well with the rice! I really fell in love with it the first time I made it, and it has been designated as one of the most popular dishes at home! Share it with you today and hope everyone will support and like it!
Characteristics of assorted stew:
simple manufacture
colorful
delicious taste
Dinner partner
assorted stew
By MozellKutch
Recipe Recommendations
- snap bean 300 grams
- carrots 150 grams
- soy sauce a spoonful
- oyster sauce a spoonful
- salt appropriate amount
- chicken essence a little
- sugar half a spoonful
- salty and fresh
- stewed
- ten minutes
- simple
Steps for assorted stew
1
Ingredients for assorted stew.
2
Soak the tofu bamboo in cold water for 2 hours.
3
Break the beans in half, cut the carrots into thick slices as wide as the beans, slice the green onions, and cut the ginger into shredded pieces.
4
Heat the frying pan to 60% heat, add the green onions and ginger and saute until fragrant.
5
Add the carrots and stir fry.
6
Add the oil beans and stir fry.
7
After the oil beans change color, add the tofu bamboo and fungus and stir fry, add 1 spoonful of soy sauce and oyster sauce, and add half a spoonful of sugar.
8
Add water lower than the dish and bring to a boil over high heat. Turn to medium heat and simmer.
9
Simmer for about 10 minutes and there is basically no soup left. Add salt and chicken essence and stir well.assorted stew Make Tips
1. Soaking tofu in cold water is more delicious and stronger. If you are in a hurry, it will take a shorter time to soak it in hot water. 2. Jacuzzi beans are very rotten, so don't let too much water go.