All Chinese food Main Dish Stewed vegetable pot

Stewed vegetable pot
Tech

burn

Difficulty

A beginner's attempt

Servings

4 people

Prepare

5 minutes

Cooking

5 minutes

Ingredent

Name Dosage
Carrot 140 grams
lettuce 140 grams
Winter gourd 420 grams
Mushrooms 16 grams
White kidney bean 50 grams (Zhu Shu)
Chickpea 50 grams (Zhu Shu)
Cordyceps flower 115 grams
Red sugar 13 grams
Octagonal 2 grams
Jujube 17 grams
soy sauce 1 tablespoons

Stewed vegetable pot

The braised vegetable pot is recommended for you in the de Shou Su kitchen.

Instructions

1.A proper amount of vegetables are prepared according to the number of people. The white kidney beans and the chickpeas are cooked in an electric pressure cooker.

A proper amount of vegetables are prepared according to the number of people. The white kidney beans and the chickpeas are cooked in an electric pressure cooker.

2.Cut it well.

Cut it well.

3.Cook the carrots for 5 minutes and add the wax gourd and the lettuce.

Cook the carrots for 5 minutes and add the wax gourd and the lettuce.

4.Letinous edodes and Cordyceps blanch water, then take up the spare.

Letinous edodes and Cordyceps blanch water, then take up the spare.

5.Add 1 tablespoons of vegetable oil, 13 grams of red sugar, 2 grams of red dates, 17 grams of small jujube, add 1 tablespoons of soy sauce.

Add 1 tablespoons of vegetable oil, 13 grams of red sugar, 2 grams of red dates, 17 grams of small jujube, add 1 tablespoons of soy sauce.

6.Add the ingredients for cooking.

Add the ingredients for cooking.

7.Finally, add the chickpeas and the white kidney beans to cook. When you get the juice, you can start the pot.

Finally, add the chickpeas and the white kidney beans to cook. When you get the juice, you can start the pot.