Stewed four treasures with seasonal vegetables
In order to learn Zhejiang cuisine, I searched the Internet and selected a few simple and light dishes, which are more in line with my family's taste. Cooking at home is to share with my family, and it is the most important thing for my family to like it, right? This dish is light and healthy, and it is very suitable for the current hot weather.
Recipe Recommendations
- Tricholoma of 8
- carrots 1 piece
- bamboo fungus 10 grams
- chicken soup 100ml
- oyster sauce 2 teaspoons
- corn oil 2 tablespoons
- sugar 1/2 teaspoon
- salt 1 teaspoon
Steps for Stewed four treasures with seasonal vegetables
1
Clean the bean seedlings.
2
Wash and slice mushrooms.
3
Peel the carrot and cut it into small strips.
4
Cut the corn bamboo shoots into sections with an oblique knife.
5
Soak bamboo fungus hair, wash it thoroughly, and cut it into sections.
6
Put water in the pan and bring to a boil, add 1 teaspoon oil and 1 teaspoon salt, and blanch the bean sprouts until done.
7
Pick up and drain the water and place it on a plate.
8
Remove another oil pan and stir-fry the carrots until soft.
9
Add mushrooms and corn shoots and stir-fry for a while.
10
Add bamboo fungus and chicken soup, oyster sauce, and sugar to boil for a while, and use starch water to thicken.
11
Place the Sibao Shop on the small bean seedlings.
12
It is light, delicious, and nutritious.