The perfect lunch formula "19"
Ingredients
- Veg abalone heart:
- Pleurotus eryngii 400g
- Rape 150g
- Salt 1 teaspoon
- Chicken essence 1/2 teaspoon
- Oyster sauce 1 spoon
- Light soy sauce 1 spoon
- Dark soy sauce 1 teaspoon
- White sugar 1 teaspoon
- Water starch 1 tablespoon
- Vegetable rice:
- Green vegetables 50g
- Rice 150g
- Olive oil 1 spoon
- Salt A little
- White sesame seeds 1 spoon
- Cumin potato slices braised tofu:
- Tofu 200g
- Potato 1
- Onion segments 1 small segment
- Ginger strips 3 pieces
- Garlic slices 2 cloves
- Red pepper 1/2 pieces
- Light soy sauce 1 spoon
- White sugar 1 teaspoon
- Salt 1 teaspoon
- Water starch 1 tablespoon
- Cumin grains 1 teaspoon
Steps
1. Vegetarian abalone heart: This combination is nutritious and beautiful
2. Wash the king oyster mushrooms and cut into small strips
3. Put it in a hot oil pan and fry it briefly
4. Take it out and place it on kitchen paper to absorb excess oil
5. Remove the roots and old leaves of rapeseed and wash them. Add water, salt, and vegetable oil to the pot and bring to a boil. Add the rapeseed and blanch until cooked.
6. Remove and cool in cold boiled water
7. Drain the water and set aside
8. Turn off the heat in the wok, add water, oyster sauce, seafood soy sauce, dark soy sauce, chicken essence, white sugar and refined salt to make a sauce and mix well.
9. Turn on the heat and bring the soup to a boil.
10. Then add the king oyster mushrooms and cook for 2 minutes
11. Finally add water starch to thicken.
12. Stir-fry until the soup is thick
13. Just pair it with green vegetables.
14. Green vegetable rice: Green vegetables are one of the vegetables richest in vitamins and minerals. It is perfect when paired with a little white sesame seeds.
15. Wash the rice and add appropriate amount of water.
16. 1 teaspoon olive oil, a little salt, stir evenly. Press the cooking button to start cooking rice
17. Peel the green vegetables into pieces and wash them thoroughly.
18. Cut the vegetables into fine pieces and set aside (I’m lazy, so I use a food processor)
19. Open the lid when the rice is almost cooked. (Be careful of the heat) Quickly add the chopped green vegetables
20. Stir evenly. Continue to simmer until the rice is cooked. Sprinkle a little white sesame seeds before eating
21. Cumin-potato stewed tofu: Tofu is the main raw material of our country's vegetarian dishes. It was unpalatable in the memory of our ancestors at first. After continuous transformation, it gradually became popular and became popular among people. Known as "plant meat". Tofu can be produced all year round without seasonal restrictions, so during the off-season of vegetable production, the variety of dishes can be adjusted.
22. Cut the green onions, shredded ginger and garlic slices with a knife
23. Cut the northern tofu into large pieces
24. Wash the potatoes, peel them and cut them into thick slices
25. Remove the stems from the red pepper and cut into small pieces.
26. Remove the stems from the green pepper and cut into small pieces.
27. Add vegetable oil to the pan and heat until 60% hot, add tofu slices
28. Fry until both sides are golden brown, remove and place on kitchen paper to absorb excess oil
29. In the same pot, put the potato slices in and fry until a little bit.
30. After frying, remove and drain the oil
31. Leave a little oil in the pot to heat up, add onion segments, shredded ginger, and garlic slices and stir-fry until fragrant
32. Then stir-fry the green pepper cubes, red pepper cubes, potato slices, and tofu slices for a while
33. Add light soy sauce, sugar, and a little water and cook until the flavor is absorbed. Add a little salt according to personal taste
34. Finally thicken with water starch
35. Sprinkle cumin seeds and stir-fry evenly
36. Completed, boxed~
