Spicy seasonal vegetables
By LucasHarris
I ate spicy fragrant pot yesterday, but I wasn't bored today. I made a similar dish. It was also spicy, but today it was all vegetarian dishes, which was easier to operate than yesterday.
Recipe Recommendations
- broccoli appropriate amount
- tofu skin appropriate amount
- potatoes appropriate amount
- edible oil appropriate amount
- hot pot base appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
Steps for Spicy seasonal vegetables
1
Wash the broccoli and tofu skins, peel and rinse the potatoes, and set aside.
2
Prepare 50G hot pot base, any brand can, as long as it is the taste you like.
3
Cut broccoli, potatoes, and tofu skins into small pieces.
4
Boil the water in the pot and prepare to blanch the water.
5
Blanch the tofu skin and broccoli in water, remove and set aside.
6
Put the potato chips into a water pot and cook until soft and tender, turn off the heat and pick up for use.
7
Pour practical oil into an oil pan and heat it up, add about 50G of hot pot base, turn on low heat, and cook until it melts.
8
Drain the blanched and boiled ingredients and pour them into the hot pot base until melted.
9
Quickly stir fry various seasonal vegetables over high heat.
10
Stir well, add pepper and chicken essence.
11
Continue to stir fry until evenly mixed again before starting the pan and serving.