Mixed vegetables
As the name suggests, miscellaneous vegetables are mixed with many vegetables. They are not only nutritious. Although there is meat in them, the taste is very light and the color is very beautiful. They are very good for rice. Just looking at the color, I want to have a bowl of rice first. I don't mark the specific amount of the ingredients here, because this dish can be as many or as few as you like, and you can put it at will according to the vegetables you like, so you have to control it yourself when seasoning it.
Recipe Recommendations
- pig lean meat appropriate amount
- vermicelli appropriate amount
- fungus appropriate amount
- onion appropriate amount
- carrots appropriate amount
- spinach appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- edible oil appropriate amount
- sesame appropriate amount
Steps for Mixed vegetables
1
Cut lean pork into vermicelli strips about 7 centimeters long and 1 centimeters wide. Soak the mushrooms in water and break them into thin strips of fungus, carrot, and onion respectively. Wash the spinach and cut the leaves and stems with a knife. Later, use hot water to blanch it, cool it with cold water, and control the moisture for later use. Put the spinach into the spinach stems first and then the leaves to ensure that the degree of ripeness is consistent.
2
Boil the vermicelli until raw, use cold water to remove the water, use boiling water to remove the water, wash the mushrooms with cold water, dry with hand to remove the water, and set aside with scalded spinach
3
Put the oil in the pan until the temperature is hot, add the meat strips and stir fry to change color. Add the shredded carrot strips, onion, shredded fungus, and continue to stir fry the scalded mushroom strips. Add the appropriate amount of salt (never put too much salt, because you need to add salt when mixing later), a small spoonful of soy sauce, never put too much, otherwise it will affect the color of the dish. After the vegetables are soft, add spinach and stir fry quickly, and take out of the pan immediately
4
Put the stir-fried vegetables in a slightly larger basin, spread out and cool to prevent the spinach from discoloring
5
Cut the vermicelli a few times with scissors, put the salad oil in the pan, wait until the oil temperature is hot, add the vermicelli and slide quickly, stir-fry until there is no moisture on the surface of the vermicelli and when the oil is bright and smooth, take out of the pan, and pour it into the stir-fried vegetable basin.
6
Add more sesame seeds, sesame oil, and appropriate amount of salt, stir up and down with your hands and mix well. Don't stir hard, otherwise the taste will definitely become much more.
7
It's ready. What the color is? It makes you very appetizing.