【Stir-fried Colorful Vegetables】

Overview

For several days in a row, I have been making do with cold noodles for dinner, which I thought was a bit too monotonous, so this time I planned to make a pleasing dish to please myself. This dish is very simple to make, cut into cubes - blanch - stir-fry - season - OK. But just like this, it also makes people feel a bit monotonous, so I went to the trouble of carving a few small things out of cucumbers. It doesn't matter whether they look like buckets or flower baskets. . . After it was served on the table, even though the little guy had already had dinner in the kindergarten, he couldn't help but pick up the cucumber to eat and carried it carefully. . . Hehe~~ Ingredients: Ingredients: 1 carrot, half a red and yellow pepper, a section of yam, a cucumber, an appropriate amount of frozen corn kernels Seasoning: half a bag of Shi Yunsheng's thick soup stock, an appropriate amount of dry starch, salt, and chopped green onion

Tags

• hot dishes
• vegetarian dishes
• home cooking
• lunch
• dinner
• cucumber
• dry starch
• frozen corn kernels
• red bell pepper
• rich broth
• yam
• yellow bell pepper
• carrot
• chopped green onion
• salt

Ingredients

Steps

1. 1 Wash, peel and dice the carrots;

   

2. 2 Wash and dice the colored peppers;

   

3. 3 Soak frozen corn kernels in water to thaw;

   

4. 4 Wash the yam, peel and dice it and soak it in cold water; set aside

   

5. 5 Wash the cucumber and cut it into long sections

   

6. 6 Cut out the handle part of the carving along one end

   

7. 7 Then scoop out the inner cucumber pulp and make it into a barrel shape;

   

8. 8 Dice remaining cucumber; set aside

   

9. 9 Bring water to a boil in a pot, add diced carrots, diced yam and corn kernels in sequence, blanch for a while, remove and cool, and set aside;

   

10. 10 Bring water to a boil in a pot, add diced carrots, diced yam and corn kernels in sequence, blanch for a while and then remove and cool

    

11. 11 Drain and set aside;

    

12. 12 Put half a bag of Stevenson's thick broth, dry starch and appropriate amount of water into a small bowl

    

13. 13 Mix thoroughly to make the sauce;

    

14. 14 Heat a little oil in a pot, add chopped green onions and stir-fry until fragrant, then pour in the drained diced carrots, diced yam and corn kernels

    

15. 15 Add salt and stir well;

    

16. 16 Pour in diced bell peppers and cucumbers

    

17. 17 Stir well and pour in the sauce

    

18. 18 Stir well and serve; when placing on the plate, put a few diced vegetables into the carved cucumber ornaments for decoration;