If you want to eat thin easily, this seasonal vegetable stir-fry must be on the list, which is nutritious and simple to make

 

 Delicious stir-fry  of seasonal vegetables

Ingredients: 1/2 spring bamboo shoots, 100 grams of snow peas, 60 grams of shiitake mushrooms, 1 handful of vermicelli, 1/3 section of carrot, appropriate amount of bean curd, half a red pepper, 2 cloves of garlic, 1 piece of tofu, appropriate amount of salt, 2 tablespoons of fresh soy sauce, a little dark soy sauce, a little sugar, and an appropriate amount of water starch

1. First of all, we clean the required raw materials and change the knife to complete, and cut the bamboo shoots into slices after removing the old leaves; Snow peas remove the tendons and cut into sections; Carrots cut into small slices; Soak the yuba in cold water in advance and then cut it into sections; Remove the old and hard rhizomes of the shiitake mushrooms and cut them into slices; Remove the seeds and tendons of the red pepper and cut into small pieces; Boil the vermicelli in hot water in advance until eight ripe, add a little dark soy sauce to adjust the color after taking it out, and then add a few drops of corn oil and mix well; Garlic cut into slices 

2. Adjust another sauce, prepare a piece of tofu, add 2 tablespoons of fresh soy sauce in turn, a little salt (the taste is lighter, you can not add it), a little sugar to improve the freshness, and then add half a small bowl of water and stir well, here you should crush the tofu with a spoon and fuse it with the juice

3. Add an appropriate amount of base oil to the pot, add garlic slices when the oil temperature is not very hot, and stir-fry over low heat to bring out the fragrance 

3. Add spring bamboo shoots and shiitake mushrooms and continue to stir-fry over low heat until half-cooked 

4. Then add snow peas, yuba, carrots, and red peppers to medium heat and stir-fry until they are broken 

5. Then pour in the sauce we have prepared before, stir-fry evenly and then simmer for about half a minute

6. Add the vermicelli and stir-fry for half a minute, because the vermicelli can absorb the soup, so you need to stir-fry from time to time to prevent it from sticking to the pan 

7. Finally, pour in a thin layer of water starch to evenly wrap the juice on the dish and make the dish more flavorful 

8. The stir-fry of seasonal vegetables with rich taste is done, is it particularly simple?  

Tips:

1. Don't cook the vermicelli thoroughly, so that when you process it again, it will be lumpy, and the taste will be too soft and smooth.

2. When stir-frying garlic slices, keep the heat low and fry slowly, otherwise it is easy to fry the paste and become bitter.

3. After soaking, the yuba needs to be squeezed out of the water, so that it can better absorb the juice and add more flavor.