Chinese Food
Vegetarianism -- stir fried dried three vegetables
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I like bean sprouts very much. It's not like beans. It's not digestible. After sprouting, it's fresh and delicious. It's suitable to make cold sauce and stir fry.
Cooking ingredients
Cooking Steps
Step1:Every once in a while. We use green beans to make bean sprouts at home. During the germination of mung bean, vitamin C will increase a lot. Part of the protein will be broken down into various amino acids needed by people. It can reach seven times of the original content of mung bean. The nutritional value of mung bean sprout is greater than mung bea
Step2:Prepare three kinds of vegetables - carrot shreds, celery, bean sprouts, and spiced tofu
Step3:The material is sliced with a knife. Prepare a few spoonfuls of water starch for use
Step4:Heat up the oil. Stir fry the carrot shreds and dried beans for one minute
Step5:Add sprouts agai
Step6:Stir fry the bud tea until it's soft. Finally, add celery. Because the spiced tofu is salty, there is less salt in it. Sprinkle it in the pot. Stir fry it a little. Drizzle it with fresh soy sauce. Pour in starch with water. Thicken i
Step7:Seasonal vegetables in spring, sweet and deliciou
Cooking tips:Generally speaking, the thickening of meat is wrapping or paste. The powder accounts for a large proportion. It can wrap the raw materials, or turn the soup into paste, so as to achieve the effect of soup and vegetable fusion and smooth taste, such as sweet and sour pork ribs, sweet and sour fish and so on. Vegetables, that is, flow thicken. More water than starch. Pour into the pot. A thin layer. Make the dishes fresh, shiny, beautiful color, smooth taste and delicious cooking skills.
