Elementary school students and Bao Dad are not at home for lunch, just me, what to eat? Just in the morning I bought a box of fresh mushrooms: oyster mushrooms, a box is not less, if you match some other ingredients can also make two plates. I don't want to put meat fried, always a method is nothing fresh, the refrigerator rummaged, looking in the cupboard, hey, there are, oyster mushrooms with these two things, there is a taste and special fragrance! Can't help but sigh the benefits of cooking, casually a collocation is a small surprise, change the taste is really good, nutrition has also increased, just this, white mouth can eat a plate, the most praised is the kitchen xiaobai can get it, zero failure, but also suitable for office workers and people afraid of fat.
Speaking of oyster mushrooms, the ingredients are more common, warm, thick meat, smooth and delicious taste, containing 8 kinds of amino acids needed by the human body, spreading cold and stretching the muscles, and also improving physical fitness, is a kind of mushroom that is very suitable for eating in winter, especially people with weak physique and cold hands and feet.
Oyster mushrooms are good, but how to eat them well? I said before, and meat with eating tired, fried and too greasy, this time I put it and the heart of the dish and tempeh canned fish to match, absolutely, what seasonings are saved, cleverly used the aroma of canned fish, this time the onion ginger garlic what all stand on the side, even the salt does not have to put, eat it is also fragrant! I ate a plate for lunch myself, and I made a plate for my husband for dinner, and the answer was: this combination can be made often, it is really delicious, and it is simple.
【Oyster mushroom tempeh stir-fried vegetable heart】
Ingredients needed: 260 grams of oyster mushrooms, 260 grams of vegetable hearts, 1 box of 120 grams of canned tempeh fish, a little vegetable oil
Detailed instructions:
1. Prepare all the ingredients you need. 260 grams of tender vegetable hearts, 260 grams of oyster mushrooms, and 1 box of canned tempeh fish;
2, wash the vegetable hearts and cut into segments, wash the oyster mushrooms and tear them into strips by hand, open the canned tempeh fish, tear open the large pieces of fish and set aside;
3, add water to the pot to boil, pour the oyster mushroom blanched water for more than 1 minute, and then fish into the cool water basin to cool;
4, when it is not hot, put the oyster mushrooms into the plate after watering;
5, add vegetable oil to the pot to heat, put all the ingredients in the canned tempeh fish together under the pot, turn on medium heat and fry to bring out the aroma;
6, turn on the heat, pour into the heart of the dish and stir-fry;
7, when the vegetable heart is just a dozen, pour in the oyster mushrooms, fry until the vegetable oil is moistened, you can turn off the heat and come out of the pot.
The fragrant [oyster mushroom tempeh fish stir-fried heart] is ready, really simple and fast, but Bao Ma still has to nag a few words:
1, oyster mushrooms love to soup, like and the heart of the vegetables to match, you need to first blanch the water, and then grab the water and then use, to avoid the collapse of the water, the dish is not fragrant;
2, about the tempeh canned, this ingredient Bao Ma is often prepared, very suitable for frying a variety of small greens, its addition of finishing touches, so that there is no taste of the dish is also better to eat, especially the taste of tempeh, special appetizers also Titian;
3, this dish, because the taste of the canned fish is enough, what is behind it is redundant, the oil is only a little good, more but greasy. Then there is the stir-fried green vegetables to be fried, the fire is too big to love the soup, the dish is also delicious.