Eight treasures assorted vegetables

Eight treasures assorted vegetables

Overview

How to cook Eight treasures assorted vegetables at home

Tags

Ingredients

Steps

  1. Main raw materials

    Eight treasures assorted vegetables step 1

  2. Soak fungus, day lily, and shiitake mushrooms, then wash. Break off the fungus into small pieces and cut the shiitake mushrooms into sections for easy flavoring.

    Eight treasures assorted vegetables step 2

  3. Soak the peanuts for 2 hours in advance. Boil the peanuts, fungus, day lily and mushrooms and set aside.

    Eight treasures assorted vegetables step 3

  4. Wash various vegetables and set aside.

    Eight treasures assorted vegetables step 4

  5. Cut the cucumber into strips and cover with salt to remove moisture and keep it crisp and tender. Blanch it slightly in boiling water and take it out.

    Eight treasures assorted vegetables step 5

  6. Wash the cauliflower, break into small florets, blanch and set aside.

    Eight treasures assorted vegetables step 6

  7. Shred the celery and cut the carrots with a knife.

    Eight treasures assorted vegetables step 7

  8. Blanch celery, carrots, and lotus root and set aside (when blanching all the ingredients, blanch them one by one. I blanch them together today for the convenience of taking pictures)

    Eight treasures assorted vegetables step 8

  9. Put all the processed ingredients in a basin, add salt, MSG, sugar, and sesame oil according to personal taste, and mix well.

    Eight treasures assorted vegetables step 9

  10. Fried Sichuan Pepper Oil

    Eight treasures assorted vegetables step 10

  11. Cool the fried Sichuan peppercorn oil slightly, then pour it into the mixed vegetable mix, mix well

    Eight treasures assorted vegetables step 11

  12. Eight treasures assorted vegetables

    Eight treasures assorted vegetables step 12