Health benefits
Bean curd stick: delay aging, antioxidant, anti-cancer and prevent cancer
Sesame oil: delay aging, antioxidant, anti-cancer and prevent cancerPepper: enrich blood, protect teeth, protect bones
Ingredients
Small celery ( 150g ) | Soaked fungus ( a small bowl ) |
Yuba ( 4-5 roots ) | Peanuts ( A small bowl ) |
Garlic cloves ( 5 ) | Sesame oil ( 20g ) |
Lee Kum Kee Tiancheng Premium Fresh ( 20 grams ) | Pepper ( appropriate amount ) |
Chili powder ( appropriate amount ) | |
Sugar ( Adequate amount ) | Balamic vinegar ( 10g ) |
Assorted small How to make mixed vegetables
1.Picture of the finished product.
2.Soak the fungus half an hour in advance.Soak the peanuts for 10 minutes, then put them into an electric pressure cooker and add a small amount of salt and a star anise until cooked.
3. Blanch the soaked black fungus in boiling water for 2 minutes, remove and set aside.
4. Add the celery segments and blanch them for half a minute, then take them out and put them in cold water.middle.
5.Put in the soaked yuba and blanch for one minute.
6. Blanch the ingredients, put them into bowls and set aside.Put the fungus and celery in cold water and it will taste crisper.
7. Place the blanched ingredients and cooked peanuts in a large bowl middle.
8.Put the chopped garlic into the bowl.Add 20 grams of Lee Kum Kee Tiancheng Extra Fresh, 20 grams of sesame oil, appropriate amount of pepper, chili powder, thirteen spices, balsamic vinegar, salt and sugar and mix well.
9. Pour the mixed seasoning into a large bowl, stir well and marinate Add coriander leaves after 10 minutes.
10. Just install it.
Tips
Add a star anise* to the peanuts for a crispier texture.The variety of mixed vegetables depends on your own preferences and mainly uses seasonal vegetables.
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