#Autumn Life Punch Season#Hello everyone, today I share the method of cold mixed vegetarian fighting! It is a very good dish to eat and drink. Welcome to Yingying's food record, live happily and happily make food, let's take a look at the specific operation of my cold mixed vegetarian patch!
Ingredients: tofu skin (also known as 1,000 zhang), mung bean sprouts, celery, green onion and garlic, dried chili, light soy sauce, chicken essence, dark soy sauce, thirteen spices, aged vinegar
How to make it:
1. Prepare mung bean sprouts to clean well, drain and put in a large pot for later use; Prepare the tofu skin and cut it into shreds for later use; Prepare a few parsley, remove the roots, wash off the dirt on top, wash it thoroughly, cut it into even pieces and put it in a bowl for later use. You can also use cucumbers, broccoli, lotus root, potatoes, etc. here, the method is the same, here I only chose my own 3 kinds of vegetables.
2. Prepare the green onions to clean and then break in half, and then cut evenly into green onion foam; Prepare the garlic to be peeled and chopped evenly into foam; Prepare the dried peppers in clean water, wash them, cut them into segments, remove the pepper seeds and soak, drain the water, and put them on a plate for later use.
4. All ingredients are ready, and we start cooking. Pour water into a wok, bring the water to a boil, add more salt (heavy salt can make vegetables taste better), and drizzle a few drops of vegetable oil. Then add the cut tofu skin, boil the tofu skin to remove the bean smell, and also give the tofu skin a base flavor. Blanch for about 2~3 minutes and take it out.
5. Blanch the tofu skin and put it in a large basin, then add an appropriate amount of dark soy sauce and mix well (this will color the tofu skin and look more beautiful).
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6. After the tofu skin is fished out, then put celery into the pot, grunt on high heat for 5 seconds, quickly add mung bean sprouts to the pot, do not wait for the water to boil again, and blanch the water for about 8 seconds from the mung bean sprouts into the pot. Remove the mung bean sprouts and celery, squeeze out some of the water, put them in a large pot, and put them together with the tofu skin.
7. Pour oil into the pan, heat the oil, add minced green onion and garlic and dried chili, turn on low heat and slowly stir-fry until fragrant. Then pour light soy sauce along the edge of the pot to enhance the flavor, add an appropriate amount of thirteen spices and chicken essence and mix well, and finally add an appropriate amount of aged vinegar and mix well again. Then pour the soup into a large pot and mix well. Then pour it into a plate and you can serve it (if you like to eat peanut rice, you can put some peanut rice in it, the taste is also very rich)!
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