A home cooked recipe for assorted dishes? What kind of dishes are there?

Cooking ingredients]: Appropriate amount of corn, appropriate amount of prawns, appropriate amount of assorted vegetables, a spoonful of oyster sauce, appropriate amount of salt, broccoli.

Appropriate amount, appropriate amount of garlic, appropriate amount of cooking oil.

Cooking Steps]:

1. First of all, prepare all the ingredients to be used in this dish, the prawns can be shelled by themselves with fresh prawns, or you can use frozen shrimps, which can be used after direct thawing.

2. After the shrimp is processed, add cooking wine and salt to grasp and mix evenly, marinate for 5 minutes, then add an appropriate amount of water to the pot and boil, blanch the mixed vegetables in the water, take them out and set aside after blanching, and cut the garlic into minced garlic for later use.

3. Add an appropriate amount of cooking oil to the pot and heat it, then put the minced garlic into the oil pan and stir-fry until fragrant, and then put the marinated prawns into the pot and stir-fry.

4. After stir-frying the prawns until they change color, put the assorted vegetables into the pot and stir-fry with the shrimps, add an appropriate amount of salt and a spoonful of oyster sauce and continue to stir-fry evenly.

5. Stir-fry for about a minute, turn off the heat and remove from the pan, and this delicious assorted shrimp dish is ready.

Cooking Tips]:

1. Assorted vegetables are the bagged ones sold in supermarkets, which contain diced carrots, corn kernels, and green beans, which can be eaten directly after thawing with hot water, so the time for frying does not need to be very long. It is recommended that you can always keep a bag of assorted vegetables at home, and you can keep them frozen for a year, and when you don't have time to buy vegetables, you can take them out for fried rice, mixed salad or today's assorted shrimp simply fried on a plate, which is very convenient.

2. Marinate the shrimp with cooking wine and salt for 5 minutes before stir-frying, which can remove the fishy smell and make the shrimp easier to taste.

Nutritional value of green beans.

1. Green beans are rich in unsaturated fatty acids.

and soy phospholipids, which have the ability to maintain the elasticity of blood vessels, strengthen the brain and prevent fatty liver.

the role of formation; Studies have shown that green beans are rich in antioxidants and can also eliminate inflammation.

Green beans can provide the body with two flavonoids, catechins and epicatechins.

Antioxidant. These two substances are effective in removing free radicals from the body.

Prevent diseases caused by free radicals, delay the aging rate of the body, and have anti-inflammatory, spectral antibacterial effects. Green beans also contain two carotenoids: -carotene and -carotene.

The higher the level of -carotene in the blood, the longer the life of the individual. - Carotene is also an antioxidant that has a detoxifying effect and is able to reduce the risk of heart disease.

and cancer. risk.

2. Green beans are rich in anti-cancer ingredients such as saponins, protease inhibitors, isoflavones, molybdenum, selenium, etc., which are harmful to prostate cancer.

**Cancer, bowel cancer, esophageal cancer.

and almost all cancers have an inhibitory effect.

First of all, the vegetables used to mix, the oily ones that need to be blanched, and then the relevant seasonings are prepared, and you can mix well.

Assorted vegetables include soybean sprouts, celery, and mushrooms. Assorted vegetables are a traditional dish of Jinling with full color and aroma, usually using soybean sprouts, celery, snow mushrooms, shredded carrots, lotus root slices, daylily, shiitake mushrooms, fungus and other no less than 10 kinds of vegetables stir-fried, people who pay attention to a little will choose 16 kinds or 19 kinds of vegetables, take the meaning of "harmony and longevity".

History & Culture:More than 10 kinds of vegetables in assorted vegetables also have their own sayings, soybean sprouts resemble wishful thinking, meaning "everything goes well"; The sound of shepherd's cabbage is like "gathering wealth", which means attracting wealth; The pronunciation of celery is similar to "diligent", taking the meaning of "hard work and getting rich"; The snow mushroom is thriving.

Shredded carrots symbolize New Year's joy; The lotus root slice takes its shape, which means "the road is smooth"; Daylily means in the mood for love and a bright future; Pea leaves are a fashionable wild vegetable in late winter and early spring, meaning "full of branches in spring"; Shiitake mushroom means "harmony and beauty"; Even the thousand pieces of soy products have the saying that "thousands of generations and generations are prosperous".

Assorted dishesThe recipes are: diced vegetables, mixed vegetables, and cold salad.

Assorted diced vegetables

1.Prepare all the ingredients, rinse and peel the carrots.

2.Peel the carrots and cut them into pea-sized cubes.

3.Peel the corn, wash the peas and put them together.

4.Bring water to a boil in a pot, add a few drops of oil to the pot, and blanch the corn and peas together for about a minute. Drain and drain.

Set aside. 5.Heat oil in a pan and pour all the vegetables into the pan and stir-fry evenly.

6.Stir-fry for about a minute, adding salt to taste.

7.Then continue to fry until the carrots are broken, add an appropriate amount of light soy sauce, and stir-fry with sesame oil for a while.

Sauce assorted dishes1.Soak the peanuts 5 hours in advance.

2.Then peel off the skin.

3.Lotus root, carrots, cucumber diced, chili pepper cut into small pieces for later use.

4.Put water in a pot, pour in the peanuts after boiling, bring to a boil again and remove them.

5.Put the lotus root slices into the water where the peanuts have been blanched, and remove the water after blanching.

6.Put the diced carrots, cucumbers and chili pieces into a pot, then add the dried peanuts and lotus root.

7.Pour in salt and mix well and marinate for two or three hours.

8.Prepare brown sugar, soy sauce, pepper oil, chicken essence.

White wine, ginger and garlic cut into slices.

9.Take a bowl and put all the ingredients in the bowl and mix it into the sauce.

10.Drain the pickled assorted vegetables from the brine.

11.Then pour in the sauce.

12.Mix well with chopsticks, marinate for 12 hours and serve, then stir a few times in between.

Assorted salad1.Soak raw peanuts for 3-4 hours in advance, or overnight.

2.Open the water into the peanuts, star anise, simmer for more than 20 minutes, put a little salt in the middle, no need too much, because it will be mixed for a while, turn off the heat and soak until a while to set aside.

3.Dice the carrots.

4.Celery, dried tofu diced.

5.Boil the carrots for 1-2 minutes, remove from the cold water.

6.Put some salt and oil in the water, boil the celery for a minute, remove the cold water.

7.Soak the fungus in boiling water and blanch it, and put all the vegetables together.

8.Pour an appropriate amount of oil into the hot pot, put in a little peppercorns, fry the peppercorns over low heat, and remove the peppercorns.

9.Add peanuts, salt, chicken essence and pepper to the vegetables.

White sugar, cumin, paprika.

10.Finally, add the sesame seeds, pour in the pepper oil and mix well and enjoy.

Hello, dear, the home-cooked recipe for assorted dishes is as follows:1Soak mushrooms, cauliflower, fungus, and peanut kernels in water.

2.Wash and cut all the vegetables, blanch them with water and set aside. Dried bamboo shoots should also be soaked thoroughly, and then cooked for later use.

3.Put a little oil in the pot, boil the pot with thirteen spices, then add the chiba (shredded tofu) shiitake mushrooms and carrots and stir-fry, and then add the celery and stir-fry. 4.

Add the cauliflower in turn. Peanut kernels, broccoli, and pineapple cabbage continue to stir-fry. 5.

Finally, put in the fungus, add salt to taste, and then stir-fry for 1-2 minutes, and then turn off the fire with the burst sound of the fungus. 6.Turn off the heat and add a little chicken broth and mix well.

7.When you are tired of eating fish and meat dishes during the Spring Festival, such an all-vegetarian dish is particularly popular as an appetizer. Assorted dishes are a famous dish of the Han nationality with full color and flavor, which belongs to the Su cuisine.

It is usually stir-fried with daylily, shiitake mushrooms, tofu coatings, vegetarian sausages, chicken hairy vegetables, etc., and the methods vary from place to place. This dish is not less than 10 kinds of vegetables stir-fried, and people who are particular about it will choose 16 kinds or 19 kinds of vegetables, taking the meaning of "and Shun Changdan code for a long time". It seems that there is no main ingredient in this dish, and any dish can be the main ingredient.

This dish is very good, and when you are tired of eating fish and meat dishes during the Spring Festival, such a vegan dish is especially popular as an appetizer.

The preparation of pro, assorted dishes is as follows【Ingredients preparation】 Spinach, cucumber, carrot, dried tofu, bean sprouts, vermicelli, fungus, eggs, ham, king oyster mushrooms, soy sauce, oyster sauce, garlic, coriander, dried chilies, sugar, salt, oil [Operation steps] Step 1: Beat the eggs, stir well with chopsticks, and pour them into a pan to form an egg cake. Pay attention to the bottom of the pan do not brush the oil, the eggs will be relatively slippery after brushing the oil, and it is not easy to spread into thin cakes.

Step 2: Cut the omelet fried in the previous step into shredded eggs, then cut the cucumber into shredded cucumbers, and shred the ham, these three dishes that do not need to be blanched can be placed on one plate. Then cut the carrots, dried tofu, and oyster mushrooms into shreds and put them on a plate so that they can be blanched together.

Oyster mushrooms can also be used with enoki mushrooms. Clean the spinach again and place it on a separate plate. Step 3:

Pour water into the pot and bring to a boil, add fungus, bean sprouts, shredded carrots, shredded dried tofu and shredded oyster mushrooms and blanch for three minutes until the shredded carrots are soft, then remove the water and set aside. Step 4: Continue to bring the water to a boil, then add the vermicelli and blanch until the vermicelli is soft.

Step 5: Finally, put in the spinach and blanch it for 30 seconds until the spinach becomes soft. Step 6:

Put all the above blanched ingredients to cool Nianshan, you can go through cold water in a hurry, remember to control the moisture, and then put in the cucumber shredded pie high book, shredded ham and shredded eggs, and all 10 kinds of dishes are ready. Step 7: Put some minced garlic and chili rings on top, then bring the oil to a boil until it smokes.

Step 8: Add soy sauce, oyster sauce, salt, sugar, mix well, and you're good to go.

Assorted dishes are a dish that uses a variety of vegetables to stir-fry, and it is a famous dish of the Han nationality with both color and flavor, because there are many cuisines in China, so the practice of assorted dishes is not the same in various places. The following is a collection of mixed dishes, I hope it will be helpful to you!

Preparation of dry pot assorted dishes

Preparation of ingredients. Pork belly, king oyster mushrooms, dried tofu, tofu puffs, celery, green and red peppers, eight-treasure tempeh paste, green onions, ginger, garlic, bay leaves, cinnamon, dried chilies, star anise, Sichuan peppercorns.

Food handling. 1. After cleaning the oyster mushrooms, remove the roots and cut them into shreds, and the celery is cleaned and cut into shreds.

2. After the green and red peppers are cleaned and cleaned, cut them into appropriate sizes. Flakes.

3. Clean the dried tofu and tofu bubbles and cut them into pieces for later use, and cut the pork belly into thin slices.

4. Wash and slice bay leaves, cinnamon, dried chili peppers, star anise, Sichuan pepper, green onions, ginger and garlic for later use.

Gastronomy production. 1. Put an appropriate amount of oil in the wok, turn to low heat after heating, put star anise, Sichuan pepper, cinnamon, and bay leaves into the frying until fragrant, then add dry chili, green onions, ginger and garlic to fry the fragrance, and put the cut pork belly slices into the pot and stir-fry.

2. After the pork belly changes color, add the king oyster mushrooms and stir-fry a few times, add celery, green and red peppers, and stir-fry.

3. Then put the dried tofu and tofu bubble into the pot and stir-fry evenly, add light soy sauce, eight-treasure tempeh paste, and salt until the flavor is incorporated.

Preparation of cold salad

Preparation of ingredients. Cauliflower, celery, oil, salt, fungus, cooked peanuts, spicy seeds, light soy sauce, sugar, vinegar, sesame oil, chicken essence, carrots, onions.

Food handling. 1. Clean the cauliflower, celery, carrot and onion, and cut into slices for later use.

2. Soak the fungus in warm water, clean it after soaking, and tear the large ones into small ones.

3. After peeling the garlic, chop it into minced pieces and set aside.

Gastronomy production. 1. Boil a pot of boiling water, blanch the cauliflower, celery, carrots and onions in the pot, and remove the cold water.

2. Blanch the fungus in boiling water for about 2 minutes, and remove the supercooled water.

3. Squeeze out all the excess water after passing the water and put it in a large bowl.

4. Add crushed garlic and cooked peanuts, an appropriate amount of salt, chicken essence, sugar, old vinegar, light soy sauce, sesame oil, Lao Gan Ma, mix well, marinate for 5 minutes and eat.

The preparation of fried noodles with assorted vegetables

Preparation of ingredients. Vermicelli, pork, fried shiitake mushrooms, shrimp, chopped green onions, eggs, fish sauce, fine salt.

Food handling. 1. Soak the vermicelli in warm water until slightly soft, remove and drain for later use.

2. Cut the pork fat and thin into slices for later use.

3. Cut the fried shiitake mushrooms into small slices and cut the green onions into chopped green onions.

Gastronomy production. 1. Place the wok on the fire and heat it, put the fat meat into the pan and fry until the oil comes out.

2. After beating the eggs, pour them into the pan and fry them until the egg liquid solidifies, then pour the soaked vermicelli into the pan and fry well.

3. Add the lean pork strips, stir-fry with chopsticks until medium-cooked, turn to low heat, and add an appropriate amount of fish sauce and fine salt.

4. Put the chopped green onions, shrimps, and fried shiitake mushrooms into the pot, and mix slightly over low heat until the flavor is fragrant, then turn off the heat and remove from the pot.

1. Ingredients: 80 grams of lotus root, 50 grams of soybean sprouts, 60 grams of carrots, 50 grams of snow mushrooms, 40 grams of spinach, 60 grams of celery, 8 grams of daylily, 10 grams of fungus, 50 grams of shiitake mushrooms.

2. Excipients: 5 grams of ginger, 8 grams of green onions, appropriate amount of sesame oil, 5 grams of salt, 2 tablespoons of soy sauce, 6 grams of sugar.

3. Soak the daylily and fungus, slice the lotus root, shred the carrot and fungus, and cut the daylily into sections.

4. Clean the soybean sprouts and cut the spinach and celery into sections.

5. Slice fresh shiitake mushrooms.

6. Blanch the spinach and squeeze out the water for later use.

7. Put the bottom oil in the wok and heat the chives and minced ginger.

8. Add yellow flowers, fungus, bean sprouts, shiitake mushrooms, and salt and stir-fry over high heat, add an appropriate amount of water, and cook with light soy sauce.

9. Put in the snow mushroom and stir-fry over high heat to taste.

10. Set aside.

11. Heat the oil in another pan and stir-fry the lotus roots, carrots and parsley.

12. Add all the rest of the vegetables, add a little salt and stir-fry to taste.

13. Finally, add the sugar water and sesame oil and stir well.