This issue of the guide: National Day family banquet, several vegetables put together to fry, more popular than big fish and meat, nutritious and healthy
National Day has arrived, family, friends gathering, family banquet is indispensable, family banquet is generally done more abundantly, big fish and meat more, but also with some vegetable stir-fry, so that you can maintain nutritional balance, and, vegetable stir-fry eat more light, can be degreased.
National Day family banquet, teach you to put these several vegetables together to fry, than the big fish big meat popular, nutritious and healthy, this dish with yam, Hollandaise beans, black fungus, red pepper, these several vegetables with stir-fry, crisp and tender taste, color looks like there is appetite, home guests, served on the table, guaranteed to be praised, especially by ladies welcome, the following share the practice of this dish:
【Stir-fry four-color vegetables】Ingredients required: 1/2 yam root, 150 grams of dutch beans, 1 red pepper, 1 handful of fungus, oil and salt to taste, 2 slices of ginger, 3 cloves of garlic, 1 teaspoon of chicken essence, water starch to taste,
Procedure steps:
1. Prepare the required materials, black fungus should be put in warm water in advance to soak hair, the fungus is soaked well, the yam scrapes off the skin, wash, and the Dutch beans are selected to remove both ends and washed.
2. Remove the red pepper, remove the seeds, cut into diamond-shaped slices, cut the yam diagonal knife into slices, and then soak the yam tablets in water, add a few drops of white vinegar, which can prevent the yam from oxidizing and the color becomes black.
3. Bring water to a boil in the pot, put the hollandaise beans, yam tablets, and black fungus together and blanch the water for about 2 minutes, and fish out the ingredients together. These ingredients take about the same cooking time, so there is no need to blanch the water separately.
4. Immediately put it in cold water to cool, so that the ingredients quickly cool down, fish out, drain the water for use, after the ingredients are blanched, immediately put into cold water to cool, so that you can maintain the crisp and tender taste of the ingredients, and you can also maintain bright colors.
5. Heat oil in a pan, stir-fry ginger and minced garlic, stir-fry red pepper, sauté red pepper until darker.
6. Add yam, fungus, hollandaise beans together on high heat and stir-fry for half a minute, add salt, chicken essence, stir-fry evenly, pour in the right amount of water starch to hook thin mustard, stir-fry evenly on high heat, the sauce is transparent, turn off the heat, put out the plate, a plate of color and flavor of the four-color small stir-fry is ready.
Tips: These vegetables are relatively easy to cook, when blanching, do not blanch overheat, otherwise, lose the crisp and tender taste, stir-fry, to stir-fry quickly.
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