Refreshing assorted vegetable oils - Shixiang vegetables

Overview

This dish is only eaten during the Spring Festival in my hometown. In fact, it was during the Spring Festival when I made this. It has not been distributed until now, mainly because working mothers are really busy. Fortunately, schools are on vacation now, so it is a little better. I will slowly organize some inventory and distribute it! The ingredients of Shixiang dishes are all vegetarian, and there are many varieties. Because they are eaten during the Chinese New Year, all the ingredients of Shixiang dishes are basically produced and sold at home. During the Chinese New Year, people eat too much fish and meat. Instead, this dish is the most popular, refreshing and oily. I cook for this dish every summer. I’m ready. I went to the wild to pick some amaranth. I blanched and dried the lentils I grew up and kept them until the end of the year. I added some home-pickled vegetables and some soy products. It’s delicious. In this hot summer, it’s so comfortable to have this with a bowl of millet porridge!

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• old man
• dinner with friends
• spring recipes
• dinner
• black fungus
• butterfly
• chicken essence
• cress
• dried fragrant
• dried lentils
• dried purslane
• onions
• sauerkraut
• thick louvers
• tofu
• winter bamboo shoots
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 All dry goods are soaked in advance.

   

3. 3 Wash and cut other raw materials.

   

4. 4 Blanch the winter bamboo shoots in a pot of boiling water.

   

5. 5 Heat the pan with cold oil,

   

6. 6 Add the ingredients except the cress and stir-fry lightly.

   

7. 7 Stir well, add an appropriate amount of water and bring to a boil, then simmer over low heat for about 20 minutes.

   

8. 8 Add cress, salt and MSG to taste and bring to a boil.

   

9. 9 The refreshing and appetizing Shixiang dish is ready.

   

10. 10 The refreshing and appetizing Shixiang dish is ready.