Chinese Food
Water bamboo
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Water bamboo is the softest and waxiest little sister of water eight immortals in the south of the Yangtze River (water eight immortals are water bamboo, lotus root, water celery, euryale, arrowhead, water chestnut, water shield and water chestnut). Making water bamboo delicious is a test of cooking skills. With a state of mind to accept the examination, I made today's colorful water bamboo. Summer seasonal food. What I tasted was the fresh one. More delicacy recipes and creative production. Please pay attention to WeChat's official account.
Cooking ingredients
Cooking Steps
Step1:Peel the carrot and cut it into shreds. Wash the green and red peppers and cut them into shreds respectivel
Step2:Soak Auricularia auricula in cold water for 1 hour. Clean the impurities on the surface. Remove the root and shred it for standby
Step3:Soak Auricularia auricula in cold water for 1 hour. Clean the impurities on the surface. Remove the root and shred it for standby
Step4:Put a small amount of oil in the pot. When the oil is heated to 70%, stir fry the carrot shreds until they change color. Then stir in the water bamboo shreds and stir well
Step5:Add the shredded fungus, green and red peppers and Flammulina mushroom to fry for 5 minute
Step6:Pour in one teaspoon of soy sauce and one third of the salt
Cooking tips:1. Fungus should be soaked in cold water instead of hot water, because fungus soaked in cold water is elastic and not soft. 2. Stir fry shredded carrots first, because it will release more fat soluble vitamins. There are skills in making delicious dishes.
