新年就做这道冬菇汁炒斋菜 Vegetables with Mushroom Sauce 不用蚝油也没有葱蒜要怎么样炒？Mr. Hong Kitchen скачать в хорошем качестве

新年就做这道冬菇汁炒斋菜 Vegetables with Mushroom Sauce 不用蚝油也没有葱蒜要怎么样炒？Mr. Hong Kitchen

农历新年即将来临 我也没闲着 尽全力为大家的餐桌上多增添色彩 还没订阅的朋友们 欢迎欢迎 点下订阅 开启小🔔    • 鸡肉料理 Chicken Recipe      • 蔬菜/豆腐 料理 Vegetables Recipe      • 汤类 Soup      • 猪肉料理 Pork Recipe      • 饭类 粉类 面类料理 Rice/Noodles Recipe      • 点心/小吃      • 海鲜料理 Seafood Recipe      • 蛋类料理 Egg Recipe   Ingredients (Diana Aw) 1. Dried bean curd, fried and break into smaller pieces 2. Fresh mushrooms 1 pkt, remove stem and fry for a while 3. Black fungus, soak till soft 4. Vermicelli, soak till soft 5. Chinese cabbage, cut smaller pieces 6. Sweet pea, cut diagonal half 7. Ginger few slices Seasoning 1. Salt little 2. Sugar little 3. Msg little 4. Light soya sauce little Method 1. Boil a wok of water with salt and cook the white cabbage. Once water has boiled, cook it for 1min and drain. Continue to blanch the black fungus. Followed by sweet pea and dried bean curd. 2. Heat wok and stir fry the ginger till aromatic. Add 1-1.5bowl of water and bring to boil. Add mushrooms and simmer under low heat for 5min. 3. Add seasoning, white cabbage and black fungus and simmer for 1-2min. Then add in dried bean curd and vermicelli and stir fry. Add corn starch solution and stir fry. Add sweet pea and mix well. 4. Serve and enjoy! 💕 Youtube Channel：    / mrhongkitchen阿鸿厨房   Mr. Hong Kitchen Facebook Page：   / mrhongkitchen   Instagram：   / chefhong.mhk   #vegan #vegetables #chinesenewyear #chinesefood #chefhong #mrhongkitchen