Chinese Food
Spring season vegetable food mushroom season vegetable stir fried
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It's the most beautiful March in the world. The south wind of Jiujiang River warms the world. It melts the emerald fields to start the spring ploughing. All things grow in the spring, and a hundred grass sprouts. Ten thousand trees grow. A group of vitality comes into the spring. Food comes first. In our life, there are the sayings of eating vegetables in spring, melons in summer, fruits in autumn, and roots in winter. Specifically, spring is suitable for eating vegetables, summer for eating melons, autumn for eating fruits, and winter for eating roots. In spring, everything recovers. After a long winter, spring needs to burst out the vitality of the body. It's very good for adjusting and keeping healthy. Vegetable cooking focuses on beautiful color, fresh taste and beautiful shape. Among them, fresh taste occupies an important position. The mushroom essence of Taitaile, a flavor expert, is a pure seasoning product launched after the chicken essence product. It is made of selected white mushroom materials and refined by advanced technology and new technology, which can retain the fresh taste and fragrance of mushrooms to a large extent. It is soft and strong mushroom aroma. It is especially suitable for vegetarians and mushroom
Cooking ingredients
Cooking Steps
Step1:Ingredients preparation - Pleurotus eryngii - 200g asparagus - 100g sweet pepper - 110g carrot - 125g black fungus (water hair) - 50g salt - 3G tetaile mushroom essence - 3G sunflower seed oil - 20
Step2:Cut mushrooms into rectangular strip
Step3:Cut the carrot into rectangular strips of the same size as the Pleurotus eryngi
Step4:Sweet pepper is also cut into long strips of the same size as Pleurotus eryngii and radish
Step5:The asparagus can be cut into long strips in the shape of ho
Step6:Stir fry carrot sticks in hot oil for 12 minutes first, and then put them out for later use
Step7:Then put the strips of peppers in the po
Step8:After the bell pepper, put the cut mushrooms in the pot and stir fry for 12 minutes
Step9:Put the pickled and washed black fungus into the pot and fry for 12 minute
Step10:Then put the cut asparagus in the po
Step11:Finally put in the carrots that have been fried for 23 minute
Step12:Sprinkle 3 grams of edible sal
Step13:Pour in 3 grams of Tai Tai Le mushroom essenc
Step14:After mixing evenly, you can get out of the pot and put it on the plat
Step15:Finished product drawin
Cooking tips:Cooking experience - Mushroom stir fry is a common dish at ordinary times. In the application of this kind of dishes, Taitaile mushroom essence can make mushroom taste stronger and more delicious. Recipe nutrition information - nutrients in the recipe - calories -341.3 kcal 1 million 428 thousand and 680 CoQ fat -34.9 G protein -9.59 g reference - Food Bank nutrition table recipe tips -1. five colors (red, yellow, green, white and black) are used in the color matching to nourish the five viscera. It is a beautiful color and delicious taste. Nutritious low calorie light food vegetarian dishes in spring 2. different vegetables Consistent or the same. So the overall consistency is relatively high. It's good for placing the plate. 3. The maturity of vegetables is not the same. In this recipe, carrots are difficult to be cooked. You need to fry them in advance. The more easily they are cooked, put them in the last pot. 4. The cooking time of vegetables should not be too long
