[three colors for health preservation] - Common vegetarians can also eat delicately recipe-Chinese Food-best chinese food recipes-cooking food

[three colors for health preservation] - Common vegetarians can also eat delicately

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The material of this dish is quite simple. It's also very common. It's a mix of my random moves. The color is beautiful black and white red. The taste is fresh, sweet, slightly salty and fresh. The soft glutinous is easy to digest. The carrots are fried and then seasoned with soy sauce. It tastes like meat. It's amazing. Auricularia auricula has the functions of benefiting qi and strengthening body, nourishing kidney and stomach, promoting blood circulation, etc. it can resist hemagglutination, antithrombotic, reduce blood fat, reduce blood viscosity, soften blood vessels, make blood flow smooth and reduce cardiovascular disease. The proteoglycan in Pleurotus ostreatus has a strong inhibitory effect on cancer cells and can enhance the immune function of the body. Regular consumption of Pleurotus ostreatus can not only improve the metabolism of human body, regulate the function of autonomic nerve, but also reduce serum cholesterol, blood pressure and prevent hepatitis and gastric ulcer. Carrot has the functions of invigorating the spleen, eliminating food, nourishing the liver, clearing away heat, detoxifying, penetrating rash, reducing Qi and relieving cough. There is no taboo between them. So it's very good in color and nutrition

Cooking ingredients

Cooking Steps

Step1:Wash Auricularia auricula. Soak it in warm water. Remove the root. Treat it into small pieces of uniform size.

Step2:Wash the carrot and peel it. Cut it into thin pieces of hob (if you don't care about the plate, the cutting method is optional, as long as the size is even).

Step3:Wash the mushroom and tear it with your hands.

Step4:Boil the water in the pot. Scald the black fungus and Pleurotus for about 1 minute respectively. Take out the controlled dry water for use. In this step, it is easier to stir fry and taste

Step5:In another pot, heat the oil to 50% heat. Cut the garlic seeds into thin slices. Stir up the fragrance. Stir up the carrots.

Step6:Stir fry carrots until the edges are round and the color turns orange. Pour black fungus and mushroom into the pot and stir.

Step7:Add pepper and soy sauce. Stir fry.

Step8:Then add salt and sugar to taste. Stir well. Then put it on a plate (put black fungus and mushroom on the bottom. Put carrots in a flower shape around the edge in turn. Put pepper in the middle and garnish them into a flower core).

Cooking tips:◎ do not put MSG. It depends on personal habits. In addition, if you like, you can also pour some water starch to thicken it. The hob block is a commonly used knife method in Chinese cooking. It is often used as the cylindrical raw material in tubers. It uses the method of rolling the raw material and slanting the knife to cut the raw material into basically the same block. The volume of the raw material processed by the hob is larger than that of the slice, the Ding and the silk. It is convenient to swing the plate. The carrot must be fried with oil first. In this way, the nutrition can be fully released. Moreover, the fried carrot is soft, waxy, clear and sweet. It's delicious. How to judge whether the carrot is cooked? First, look. The color changes from orange red to orange yellow. The edges and corners gradually become mellow. Second, try with chopsticks. It's sure to be light and loose. Third, try it. You know. There are skills in making delicious dishes.