Thai spicy mushroom and vegetable stew
By VicentaLakin
Recipe Recommendations
- tender tofu appropriate amount
- Pleurotus appropriate amount
- soybean sprouts appropriate amount
- oil wheat appropriate amount
- cabbage appropriate amount
- pork belly appropriate amount
- ham appropriate amount
- wide noodles appropriate amount
- onion appropriate amount
- green pepper appropriate amount
- carrots appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- white sesame appropriate amount
- Thai sweet chili sauce appropriate amount
- Mushroom Soup appropriate amount
- spicy oil appropriate amount
- hot and sour
- steamed
- half an hour
- ordinary
Steps for Thai spicy mushroom and vegetable stew
1
Wash all the vegetables properly. If the cabbage leaves are big, cut them in half with another knife. Cut off the stubble of oil and wheat vegetables.
2
Shred green onions, slice ginger, and circle green and red peppers. Cut the ham into round slices. Peel and peel the carrot, and cut it into diamond-shaped slices. Cut the tofu into large pieces and handle it gently.
3
Tear the mushroom into silk and thicker. What's wrong with being thicker? Isn't it silk?
4
Cut the pork belly into half-centimeter slices and cut it accurately. Cooking is very rigorous. After cutting, place it in a bowl and soak it with cooking wine and water. Soak for ten minutes.
5
Crying while cutting the onions into pieces.
6
Get as much rice as you eat. Pish it once first, pour out the water, and then carefully rub the rice when you do it for the second time to rub the water white, and pour it into a container for later use.
7
Rinse the wide vermicelli with water and don't soak it. If it is too soft, it will easily be boiled and broken. Just wash it. Wash it and cut it to the length that suits your mouth.
8
Firing process: Pour oil into the pan, just a little. Heat the oil in a hot pot, choke the shredded green onions, and then add shredded mushrooms and stir-fry. Stir fry over low heat and stir up the moisture in the mushrooms. Use this mushroom water to make soup will be very fresh.
9
Pour out mushrooms and mushroom soup, wipe the pan clean, and add oil. Or heat the oil in a hot pot, pour the onions in and stir-fry over medium heat until fragrant.
10
Then pour the oil wheat vegetables and bean sprouts in, over medium heat, add in the soy sauce, and stir-fry well.
11
Pour the mushrooms and soup just now into it.
12
Then pour in rice washing water, add ginger slices, and half of the mushroom soup, cover the lid firmly, and bring to a boil over high heat.
13
When boiling, lift the lid and add 1 tablespoon of bean paste while the soup is slurping down.
14
Stir in appropriate amount of Thai sweet spicy sauce according to taste, stir well and add some seasoning soy sauce. I use Jili Xian.
15
After waiting for the soup to have color, it began to gulp again, fished out the pork belly from the cooking wine, and quickly put it into the pot one piece by one. Add everything in and cover the lid. Bring to a boil over high heat and turn to low heat and simmer for ten minutes.
16
After ten minutes, open the lid and pour the cabbage leaves, vermicelli, carrots, ham, and tofu in. Carefully put the tofu into the pan piece by piece to keep it intact as much as possible. I was miserable. I poured a total of eight slices and finally only five slices were left when I opened the pot. The other three slices evaporated between the pot.
17
Cover the lid and bring to a boil over high heat. Remove the lid and cook the tofu for two minutes while maintaining the heat. At this time, you can try salty and light, add some salt, chicken essence, green and red peppers, etc. according to your taste and personal preference. Personally, I suggest that salt should be put less or no salt.
18
Serve the pot, set the plate, and set it up as you please. Sprinkle some white sesame seeds, black pepper powder, chopped green onion according to your taste to enhance the flavor. After you install the disk, you are done ~
19
Finished product drawing. There are no good-looking pots...
20
To eat bibimbap, you have to be a rice killer ~