Fried Chinese Cabbage with Vegetables

2024-04-12 16:14:05 125

I really like stir frying vegetarian dishes, especially when it comes to serving rice. Every time, I stir fry a vegetarian dish, stir fry a large plate, and eat it for two to three days. After stir frying, it becomes more flavorful when eaten the next day. However, let me talk about the issue of raw material hydration. Sometimes, the raw materials we buy may seem to have no problems on the surface, but once they are soaked, the problems arise. It's really difficult to say when adding additives, pigments, or preservatives. Therefore, every time we soak dry goods, we always soak them for two or three days and need to change the water frequently, especially winter mushrooms, fungus, golden needles, and bamboo shoots.

Details of ingredients

Dried winter mushrooms6-8 flowers
Dried fungus2-3 large flowers
Dried golden needleAbout 50 grams
mushroom5-8 flowers
Chinese cabbageApproximately 1/2 pound
CarrotsAbout 50 grams

Technique

difficultybeginner
workmanshipburn
tastesalty and savory
timeThree hours

Steps to make Fried Chinese Cabbage with Vegetables

1. Soak the winter mushrooms, golden needles, and black fungus in water, preferably changing the water a few times, and cut the carrot into pieces;
2. Blanch winter mushrooms, golden needles, black fungus, and carrots in oil and salt;
3. Cut the mushrooms into pieces and mix them with oil, salt, and water;
4. Place the pot on the stove, bring to heat, add oil to the pot, add a few slices of ginger, and stir fry until fragrant;
5. After stir frying until fragrant, add winter mushrooms, golden needles, and black fungus. Release 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Stir fry for 5-10 minutes;
6. Add Chinese cabbage and stir fry until mixed;
7. Add 1/2 bowl of water or high soup, cover the pot with a lid for about 10 minutes;
8. Lift the lid of the pot and pour in the mushrooms;
9. Pour in the carrots again, cook 1 tablespoon of cooking wine and 1/2 teaspoon of chicken essence (which can be saved), mix well, and serve.