Abalone mushroom broccoli, the beauty of the element of the vegetarian elements

Crisp broccoli

Mushrooms dipped in sauce

Vegans can also be tasteful

ingredient

Ingredients: 200g broccoli, 120g mushrooms, 1 green onion, 3g ginger

Seasoning: 15g abalone juice, 2g soy sauce, 2g salt (blanched water), 2g salt (seasoning), 3g oil, 1g monosodium glutamate, 2g sugar, 2g water starch

steps

1: Wash and remove the broccoli and cut into small pieces, wash and slice the mushrooms, cut the green onion into green onions, and chop the ginger for later.

2: Heat a pot of water, add 2g of salt to increase the bottom opening, 3g of oil to maintain the color, pour in broccoli blanching water for 2 minutes until it is broken and then fish out and plate.

3: Heat a pot of water, bring to a boil, add mushrooms, blanch for 2 minutes and remove.

4: Heat the pan with cold oil, sauté the chives and ginger, add abalone juice 15g over medium heat and stir-fry for 1 minute, then pour in the mushrooms, add 2g of soy sauce, 2g of sugar, 1g of monosodium glutamate, 2g of salt to taste, stir-fry for 2 minutes over medium heat and then add 2g of water starch, stir-fry evenly.

Tips

1, broccoli cut into small dots, relatively easy to taste.

2, if the mushroom is relatively large, you can cut into four pieces, if it is small, cut into three pieces.

3, broccoli before blanching add cooking oil, you can make it maintain a bright green color.

4, broccoli soaked in salt in advance, remove pesticides and eat more safely.

Editor-in-Charge: Sheffield