braised vegetarian assorted
By CecileMohr
There are many ways to make veggies. It can be braised, cold, or stir-fried. Today, I will make my own Cantonese cuisine stewed vegetarian assorted. The final thickened veggie mixture stewed with chicken soup. The taste is extremely delicious. Its characteristics are rich in nutrients, light and delicious, delicious and suitable for all ages.
Recipe Recommendations
- mushrooms 50g
- winter bamboo shoots 50g
- fungus 50g
- Jiang 5g
- chicken soup 500 ml
- salt 2g
- MSG 2g
- water starch appropriate amount
- sesame oil 5g
- edible oil appropriate amount
Steps for braised vegetarian assorted
1
Cut mushrooms and winter bamboo shoots into small pieces.
2
Slice cucumber.
3
Peel the almonds.
4
Chop the ginger and set aside.
5
Put chicken soup into the pan, add salt, and bring to a boil.
6
After boiling, add mushrooms, winter bamboo shoots and fungus, and turn to low heat and simmer for 10 minutes to allow the ingredients to fully taste.
7
Remove the stewed ingredients. Don't dump the soup.
8
Heat a wok, add oil and saute the ginger until fragrant.
9
Add the remaining soup to boil.
10
Add water starch.
11
Add the stewed mushrooms, winter bamboo shoots, fungus, and stir-fry the soup to concentrate.
12
Add cucumber slices and almonds, and finally add MSG sesame oil to taste.