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What are the steps of Nanjing assorted dishes?

Nanjing vegetarian brocade dish is a traditional Jiangsu dish, the main raw materials include tofu, fungus, mushrooms, bamboo shoots, carrots and other vegetables. The following is the practice of Nanjing vegetarian dishes: cut tofu into small pieces, wash and shred vegetables such as fungus, shiitake mushrooms, bamboo shoots and carrots. Blanch the tofu cubes in boiling water and remove them. Add the right amount of oil to the pan, add spring onions, ginger and garlic to saute, then add fungus, shiitake mushrooms, bamboo shoots, carrots and other vegetables to stir-fry.

Seasoning: light soy sauce, soy sauce, cooking wine, sugar, salt, chicken essence, pepper, starch, spring onion, ginger and garlic, etc.; other: peanut oil or salad oil, broth or water. [steps] prepare ingredients: cut chicken breast and pork into thin slices or shreds and marinate with appropriate amount of light soy sauce, cooking wine, salt, pepper and a small amount of starch for 10-15 minutes. Slice the sea cucumber with water, divide the fish balls into two, shell the shrimp, remove the catgut and wash them. Shred tofu skin, bamboo shoots and shiitake mushrooms.

Nanjing assorted dishes, also known as Nanjing stews, is a traditional dish with strong local characteristics, which is stewed with a variety of ingredients, with rich taste and balanced nutrition.

If you want to make pickled assorted vegetables, you need to choose different vegetables, such as cabbage, garlic moss, onions, green shoots, cucumbers, bright red peppers, radishes, lentils and so on. The specific methods are as follows: raw materials: cabbage, garlic moss, onion, green bamboo shoots, cucumber, bright red pepper, radish, lentils, tender ginger, garlic 250 grams each, 100 grams of dried pepper, 100 grams of pepper, 100 grams of ginger, 150 grams of salt, 40 grams of liquor, 80 grams of brown sugar.

The golden needle vegetable is soaked in boiling water and soaked in yellow liquid, washed in cold water and cut into sections. Cut the vegetarian sausage into thick slices with a horizontal knife. Cut the bamboo shoots into axe pieces. Soak the tofu clothes in tap water, tear off the hard edges and cut them into triangles. Noodles are all four.

Soak cauliflower and agaric, slice lotus root, shred carrots and fungus, and cut cauliflower. Wash the soybean sprouts and cut the spinach and celery. Fresh sliced shiitake mushrooms. Blanch spinach, squeeze dry and set aside. Put the bottom oil in the frying pan with hot chives and minced ginger. Add yellow flower, fungus, bean sprouts, shiitake mushrooms, salt fire and stir-fry, add the right amount of water, light soy sauce cooked. Put it in the snow and stir-fry it in high heat. Put it in reserve.

The usual home practice of assorted dishes

1. Ingredients: 100 grams of peas (boiled), 100 grams of carrots, 100 grams of corn, right amount of salt, right amount of spring onions, right amount of olive oil. Chopped onions. Put water into the pot and blanch the vegetables. Pour the right amount of olive oil into the pot. Saute chopped onions. Pour in the chopped vegetables and stir for a few minutes. Add the right amount of salt. Mix well and put out of the pan.

2. The common practices of assorted vegetables are as follows: tools / ingredients: assorted vegetables, carrots, tofu skin, fungus, vermicelli, golden needle shavings, green onions, dried onions, garlic, ginger, millet spicy, pepper, light soy sauce, vinegar, sesame oil, salt, oil. Collection of ingredients. Wash and shred the fungus, tofu skin and carrots respectively. Soak the golden needle in salt water for a few minutes and cut off the roots.

3. The common practices of assorted vegetables are as follows: material preparation: spinach, Zizania latifolia, carrots, bean curd, snow vegetables, winter bamboo shoots, thousands of shreds, Lentinus edodes, Flammulina velutipes, lotus root, celery, bean sprouts, edible oil, water, salt, chicken essence, sesame sauce, soy sauce, light soy sauce. Step when stir-frying carrots, add more oil to help release carotene and make it more nutritious. Stir-fry Zizania latifolia with a little water, light soy sauce and a little soy sauce to make it more tasty.

4. Home practice of salad assorted vegetables are made up of more than a dozen kinds of vegetables. In addition to stir-frying, they can also be salad.

The practice of Sichuan assorted vegetables

Prepare ingredients: the main ingredients of Sichuan assorted vegetables include tofu, fungus, mushrooms, green peppers, red peppers, shredded meat and so on. Wash and cut these ingredients and set them aside. Hot pot cold oil: heat the pot, pour in the right amount of oil, wait for the oil to heat, add spring onions, ginger and garlic to saute fragrance. Stir-fry shredded pork: stir-fry the shredded meat in a pan, stir-fry until discolored and serve. Stir-fry vegetables: put the chopped vegetables into the pan and stir-fry until medium well add the stir-fried shredded meat.

Here are several common ways to prepare three kinds of fresh assorted vegetables: 300 grams of whole chicken wings, 100 grams of shrimp, 102 grams of ham sausage, right amount of lettuce, right amount of carrots, star anise, fragrant leaves, ginger, garlic, onions and pepper. In the production step, the frozen shrimp is melted in advance, the chicken wings are washed and cut into pieces, the ham sausage is sliced, and the lettuce and carrots are cut into strips of the same length.

First, wash the cabbage or baby vegetables, or olive vegetables. Cut it into the shape you like. Put it in the previously prepared bucket. Prepare some vegetables you like. Like carrots and green peppers. Cut into various shapes. If you like it. You can also add some fungus. Let's put the vegetables that have just been prepared. Fungus. Put it in the bucket containing cabbage just now. Sprinkle all the seasonings. Prepare a stone.