This dish of ten cilantro is ordered from my in-law's house. As the name suggests, there are ten different ingredients fried.
At the New Year's Eve table, Uncle San was very dissatisfied with me because of this dish, and he forgot to serve it on the table. When I served it on the table in a microwave, Uncle San questioned how there were soybean sprouts. Hehe, you don't understand this! Ten things, ten things will do, not to mention bean sprouts are known as luck. Isn't the Chinese New Year just a good color ~~
Ten cilantro is a must-have vegetarian dish for Jiangsu and Zhejiang people during the New Year. Make more at a time and you can eat it slowly in cold storage. You can eat it cold without heating it.
stir-fried ten cilantro with vegetarian vegetables
By AlfordCrooks
Recipe Recommendations
- lotus root 400 grams
- white radish 320 grams
- carrots 205 grams
- mustard 280 grams
- mushrooms appropriate amount
- day lily 100 grams
- soybean sprouts 500 grams
- green pepper appropriate amount
- red pepper appropriate amount
- garlic appropriate amount
- cooking oil 200ML
- salt appropriate amount
- soy sauce 3 teaspoons
Steps for stir-fried ten cilantro with vegetarian vegetables
1
Prepare all vegetarian dishes.
2
Wash carrots, white radishes, green peppers, and mushrooms, and shred them for later use.
3
Wash lotus root and pickled mustard and shred.
4
Soak the day lily and tie it in a knot; wash the dried five-spice, red pepper and shred.
5
Wash the garlic and cut into sections; wash the soybean sprouts and drain the water for later use.
6
Put the soybean sprouts in a non-frying pan and stir-fry until there is no water, and serve for later use.
7
Heat the oil in the pan, add carrots and shredded white radish.
8
Saute until soft, add salt; serve.
9
Heat the oil in the pan, pour in the dried five-spice, fry for a while, and serve for later use.
10
Heat the oil in the pan and pour in the lotus root.
11
Add a little cold water to stir-fry the lotus root paste; add salt, stir-fry well and set aside.
12
Heat the oil in the pan, add the garlic, and stir-fry until fragrant.
13
Add the day lily, add the mushrooms and stir well.
14
Add salt and stir well.
15
Add green and red peppers and stir-fry well.
16
Pour in the pickled mustard and stir well.
17
Pour all the fried vegetarian vegetables into the pan, pour in the soy sauce, mix and stir well.
18
Put the stir-fried parsley into a large basin, cover, store in the refrigerator, and serve as you eat.stir-fried ten cilantro with vegetarian vegetables Make Tips
1. This dish only needs to be filled with more than eight vegetarian ingredients. 2. There are no restrictions on the content of the dishes and depends on personal habits, tastes and needs.