Stir-fried fungus and broccoli

Overview

Grandma left early, but in my memory, whenever I said I was hungry, grandma would light the stove. Grandma can cook the vegetables with ease and in a variety of ways throughout the year. The golden rapeseed oil always tickled my nose, and my grandma smiled and said that I was the little mouse on the lampstand. The happiness I had with my grandma at that time was to hear the crackling of the oil and the onions and garlic, and to stare at the foaming air when the onions and garlic were added to the oil. And grandma’s happiness depends on me relying on this little happiness. I treat food just like my grandma treats me. I walk in a hurry and never stop. I am gone before I am grateful. Only after I was young did I believe that my grandma had really gone to a very far away place, and I realized that food and people always leave early

Tags

• cold dishes
• home cooking
• children
• old man
• summer recipes
• banquet dishes
• dinner
• anti-smog
• broccoli
• chicken essence
• clear water
• light soy sauce
• sugar
• vinegar
• water fungus
• salt

Ingredients

Steps

1. 1 Soak the fungus in advance, blanch it, shred the green onion, cut the garlic into cloves, take some shredded chili pepper, wash the broccoli and cut it into small florets, put it in the pot with boiling water, bring it to the boil and drain out the water (it is recommended to pour it into cold water first after taking it out)

   

2. 2 Put the fungus and broccoli into a mixing bowl, top with shredded green onions, garlic cloves and chili peppers

   

3. 3 Light soy sauce, vinegar, salt, chicken essence, sugar, cold boiled water to make the sauce

   

4. 4 Avoid the onions and garlic and add to the dish

   

5. 5 Heat a little oil in a pot and pour it on the onions and garlic