05May
Mixed Vegetables
MIXED VEGETABLES
锦绣素菜
INGREDIENTS A
- 5 dried chinese mushrooms
- 5g dried sbow fungus
- 5g dries cloud ear fungus
- 55g local lotus root
- 60g carrot
- 60g chinese yam
- 2 slices ginger
材料A
- 5 朵 干冬菇
- 5 克 干雪耳
- 5 克 干云耳
- 55克 本地莲藕
- 60克 红萝卜
- 60克 山药
- 2 片 姜
INGREDIENTS B
- 120g cauliflower
- 120g broccoli
- 80g baby corns
- 60g sugar snap peas/snow peas
- 70g asparagus
- 80g fresh ginkgo nuts
材料B
- 120 克 包菜花
- 120 克 西兰花
- 80 克 玉米笋
- 60 克 甜豆/荷兰豆
- 70 克 芦笋
- 80 克 新鲜白果
CORN FLOUR SOLUTION (MIXED WELL)
- 1 tsp corn flour
- 4 tbsp water
芡汁（拌匀）
- 1 茶匙 玉米粉
- 4 汤匙 清水
SEASONINGS
- 1 ½ tbsp vegetarian oyster sauce
- 1 tbsp light soy sauce
- 10g mushroom seasoning powder
调味料
- 1½ 汤匙 斋蚝油
- 1 汤匙 生抽
- 10克 香菇精
PREPARATION
- Soak dried Chinese mushrooms, snow fungus, and cloud ear fungus in water separately until soft, then trim the hard stems. Tear snow and cloud ear fungus into small pieces ; peel lotus root and cut into slices ; peel a carrot and Chinese Yam, then cut into strips ; peel asparagus and cut into slanted sections.
- Rinse cauliflower and broccoli, then cut into florets; peel baby corns; devein sugar snap peas.
- Bring ½ pot of water to a boil, add 1 tsp salt, 1 tsp sugar, and ½ tbsp of oil, and blanch broccoli, sugar snap peas and baby corn separately. Remove and drain well.
事前准备
- 干冬菇,雪耳和云耳分别泡软,修去硬蒂. 雪耳和云耳撕小朵;莲藕削皮切片; 红萝卜和山药削皮切条; 芦笋削皮切斜段.
- 包菜花和西兰花洗净, 切小朵; 玉米笋去衣; 甜豆修去丝脉.
- 将½锅清水煮沸,加入1茶匙盐,1茶匙糖以及½汤匙油,分别汆烫西兰花,甜豆和玉米笋,取出沥干.
METHOD
- Add 3 tbsp oil in the wok, choose "Stir Fry" , press the time icon and press "+" to 10 min, then start the machine. After 1 minute add ginger slices and fry until fragrant. Add the rest of the Ingredients A, cover with the lid, and cook for 4 minutes.
- Add Ingredients B and Seasonings. Cover with a lid and cook until the timer ends. Stir in Corn Flour Solution.
做法
- 锅内加入3汤匙,选择“爆炒”时间上加调到10分钟再按启动。1分钟后加入姜片炒香.加入其余材料 A,加盖煮4分钟.
- 加入材料B和调味料拌匀,加盖继续煮,起锅前拌入芡汁.
