DIY assorted vegetables
Overview
Like to share delicious food with everyone
Tags
Ingredients
Steps
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Soak the mushrooms, fungus, white fungus, yuba, and roasted bran in water first. Blanch the mushrooms in boiling water before soaking. Wash the peanuts and soak them in water, so that the soaked water can be kept for a while to be used as soup.
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Cut all the ingredients with a knife and set aside. In order to better release the flavor of the ingredients, the mushrooms should be sliced and not cut straight.
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Put oil in the pot, first add dried tofu, smoked and stir-fry until it changes color, then set aside. Then add yuba and fry until golden brown, set aside. Finally, stir-fry the mushrooms until they are fragrant. Then add all the remaining ingredients to the pot, stir-fry briefly and pour in. The ratio of mushroom water and peanut water, dark soy sauce and white sugar is 1:1. Usually, three spoons of dark soy sauce and white sugar are enough in the cooking pot at home. Finally, add half a spoonful of light soy sauce to enhance the freshness. Simmer until the soup is thick and then turn off the heat.
