Chinese New Year's Eve rice is covered with big fish and meat, and there must be some refreshing vegetables, and it is more delicious and healthy to eat meat and vegetarian food. Stir-fried vegetarian assortment is an old Nanjing people's Chinese New Year's Eve rice must eat a dish, the ingredients are more "mixed", a collection of seasonal vegetables, in the Republic of China scholar Pan Zongding's "Jinling Shiji · Ten Scenic Dishes" there are: Chinese New Year's Eve, people with sauce ginger melon, carrots, golden needles, fungus, winter shoots, white parsley, dried soy sauce, hundred leaves, gluten ten colors, finely cut into silk, fried in oil, called "ten scenery", so the stir-fried vegetarian assortment is also known as "ten kinds of vegetables", "ten jincai". From the auspicious atmosphere of the New Year, "ten" means perfect, and ten dishes as a Chinese New Year's Eve meal is also quite appropriate.
When the authentic Nanjing people make this dish, the elders are exquisite, and no matter what, they will insist on matching ten kinds of ingredients and make a good color on the table of the Chinese New Year's Eve rice. But vegetarian assortment is like a "smorgasbord", there is no certain rule, according to their own taste, with different ingredients to be more flavorful. Share the family version of the vegetarian stir-fried assortment, ingredients are available in every household, the method is simple, light and refreshing, the table is often "snatched", and there is a beautiful meaning of "the future is like a golden", the method is shared with everyone.
<h1 style="text-align: left;"> stir-fried assortment</h1>
Ingredients required: 1 enoki mushroom, 1 bamboo shoot, 1 carrot, 1 handful of fungus, 1 small dish of green beans, 2 cloves of garlic, 1 spoonful of starch, salt and chicken essence to taste.
1: Wash and cut off the roots of the mushroom, tear it into small flowers by hand, slice the bamboo shoots, wash and cut the carrots into strips, soak the fungus with warm water and cut into strips, peel and cut the garlic into slices.
2: Add water to the pot, pour the carrot shreds, fungus shreds and bamboo shoot slices into the pot after the water is boiled, blanch the water for 1 minute and then fish out.
Tips: The degree of softness and hardness of the ingredients and the cooking time required are different, after boiling water, the maturity time of all ingredients can be consistent, and the bamboo shoots contain oxalic acid substances, which will affect the absorption of calcium in the human body, and after boiling water, it can effectively decompose oxalic acid, and can also remove the bitter taste in the bamboo shoots.
3: Do not pour the water in the pot, add 1 spoonful of salt, an appropriate amount of cooking oil, put in the green beans, cook for about 5 minutes, and then fish out the green beans after cooking.
Tips: Green beans are easy to turn yellow after cooking for a long time, affecting the appearance of the dish, if you want the green beans to keep the color bright and emerald green, you can add the right amount of salt and cooking oil.
4: Add an appropriate amount of oil to the pot, after the oil is hot, pour in the garlic cloves and stir-fry until fragrant, add the broken enoki mushrooms, stir-fry evenly.
5, after frying the mushrooms to Microsoft, pour in the blanched carrot shreds, bamboo shoots, fungus, green beans, add the right amount of salt and MONOSG, stir-fry evenly and then pour in the water starch, hook a thin layer of mustard, a plate of bright color, refreshing and sharp vegetarian stir-fried assortment is ready.
<h1 style="text-align: left;">—laojing said—" </h1>
This is the 32nd course of the Chinese New Year's Eve menu, "Stir-fried Vegetarian Assortment", which can be freely mixed with a variety of ingredients, but the color must be bright and attractive. The 31st course [cold mix vegetarian mix] can be seen: Chinese New Year's Eve rice on the big fish and meat, these 4 dishes cold mix is a perfect match, refreshing and greasy, under the wine is a good dish
Vegetarian stir-fried assortment method is simple, the taste is refreshing, no need to add too many seasonings, soy sauce, dark soy sauce, oyster sauce and other colorable seasonings do not put randomly, after adding will cover the color of the ingredients themselves, affect the appearance of the dish, maintain the original taste and color of the ingredients, is the ingenuity of this dish.
Limited cooking skills, more advice, eat fun, see you tomorrow.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.