Meng Chuan watched Xiaomo's mother change her words so quickly, and smiled, "Sister-in-law, you can also make this soup for Xiaomo to drink in the future, spinach and tofu soup is definitely the cheapest and most effective calcium supplement, and the taste is really not bad." Pen "Fun" Pavilion www.biquge.info"

Xiaomo's mother was a little puzzled when she heard the spinach and tofu soup, "Aren't spinach and tofu incompatible?" ”

Meng Chuan immediately told him the correct way to make spinach and tofu soup, and after explaining, Xiaomo's mother suddenly realized, "It turns out that the common sense we usually know is not necessarily correct." ”

"It's not right to say that it's not right, after all, the wrong approach will indeed cause some bad harm, but doing it correctly will avoid this situation, the soup will be burned at the end of us, and I will fry the vegetarian dishes first."

Meng Chuan's next vegetarian dish to stir-fry is lotus pond stir-fry, the name of this dish is not only elegant, but also the color and nutrition of the dish are also very good, and the taste is light, it is a dish especially suitable for women.

Lotus pond stir-fry is a famous dish in Cantonese cuisine, and there are many ways to do it, and the ingredients used are a little different, but since it is Cantonese cuisine, Meng Chuan will do it according to the method of Cantonese cuisine.

The ingredients needed are yams, lotus roots, carrots, snow peas and black fungus, and the seasonings do not need a lot, because it is a vegetarian dish, so as long as the original aroma of the ingredients can be fried, it is very good, if the taste is too heavy, covering up the fragrance of the original ingredients, it will outweigh the losses.

So all you need is a little green onion, ginger and garlic, and a little salt.

Let's start to prepare the ingredients, peel and slice the yam and soak it in water for later use, when you go to the yam skin, it is recommended to wear gloves, because if the yam juice touches the skin, many people will feel very itchy, and this feeling is not very pleasant.

The black fungus is soaked, the carrots are washed and sliced, the snow peas are removed from the old tendons, and the hardness at both ends is also removed, so that the ingredients are almost ready.

Let's start blanching, blanching this step is optional, but in order to shorten the time of stir-frying, and in order to make the ingredients safer to eat, Meng Chuan suggested that it is best to go through it again.

This blanching time is also particular, first of all, snow peas must be blanched for a long time, because it is said that snow peas will be poisonous if they are not cooked, Meng Chuan originally ate a few raw snow peas when he was in the hunter school, and nothing happened, which may be because Meng Chuan's physique is good, and he eats less, so there is no adverse reaction.

However, Meng Chuan still recommends that everyone cook for a long time, after all, the source of a lot of common sense is by no means groundless, and there must be a certain basis, so Meng Chuan suggested blanching it with boiling water for a minute.

In a minute, Meng Chuan can guarantee that he can definitely blanch the snow peas without worrying about poisoning.

As for the carrots, it is okay to blanch them or not, because carrots are the most nutritious to eat raw, but if they are blanched all over the water, the taste will be better, and they will be fried in the pot later, so even if Meng Chuan does not blanch them now, the nutrition of the carrots will still be lost in the stir-fry of the waiting meeting, so simply Meng Chuan will blanch all over the water, and the taste will be better.

If the lotus root is not easy to cook, Meng Chuan suggested that it is also blanched for a minute, and the yam will not be blanched, because if the water is blanched, the yam will become soft, which will affect the taste a little.

In the case of fungus, Meng Chuan definitely recommends blanching the water, because Meng Chuan knows a little trick, that is, if the fungus is blanched all over the water, it will become sweet and crispy, but the blanching time should not be too long, at most twenty seconds is enough, otherwise it will be good to cook it old.

After blanching, Meng Chuan began to light the fire and pour oil, and officially stir-fry.

Stir-fry these vegetarian dishes, the most important thing is to stir-fry on high heat, because stir-frying can stimulate the fragrance of the ingredients themselves, Meng Chuan waited for a while, saw a little green smoke on the oil, knew that the oil was already hot, Meng Chuan immediately poured the prepared green onions, ginger and garlic into the pot, as soon as these spices touched the hot oil, the fragrance immediately came out.

After stir-frying the green onions, ginger and garlic, Meng Chuan was not idle, immediately poured all the blanched ingredients into it, and began to stir-fry quickly, because it was stir-frying, then it didn't take too long to fry, two minutes was enough.

In the process of stir-frying, you can thicken it with a little starch, so that the color looks more beautiful, but Meng Chuan will not thicken it, because this lotus pond stir-fry is the fragrance of the ingredients themselves, after hooking the pot, although it looks more beautiful, but when you eat it, the taste is slightly worse, after all, this is a vegetarian dish not a meat dish, there is no need to do it too much.

Finally, sprinkle a little salt, you can put it out of the pot and put it on a plate, so that a plate of lotus pond stir-fry is completed.

Xiaomo's mother looked at this plate of lotus pond stir-fry, the color matching was very good, especially beautiful, and she hooked up the gluttonous worms in her stomach at once, and praised: "Xiao Meng, you are really amazing, just looking at the color of this dish and smelling the fragrance of this dish, I can't be greedy, I even feel that this dish is more delicious than meat dishes." ”

Meng Chuan smiled, "Sister-in-law, if you like to eat, you can eat more, anyway, four dishes and one soup can ensure that you are full." ”

The rice has been steamed by Xiaomo's mother just now, so Meng Chuan will boil the water first, and when the last water spinach is fried, he can start to cook the soup directly.

Vegetarian stir-fried water spinach, to be honest, there is no special way to make this dish, one does not need to blanch, and the other does not need any other seasonings, just prepare a little oil and salt, Meng Chuan first picked and washed the water spinach, and then patted two cloves of garlic, and the ingredients were ready.

Pour oil from the pot and fry on high heat, but this time Meng Chuan will not fry the garlic first, because after the garlic is fried, the garlic will have no taste, and the water spinach itself relies on this garlic flavor to highlight the fragrance, if the garlic flavor is gone, then the taste of this dish will go down several grades.

Soon the oil was hot, Meng Chuan directly poured the water spinach into it, and began to stir-fry, stir-fried water spinach has a particular point, that is, don't add water, otherwise the water spinach leaves will become old after encountering water, so the taste is not good.

Stir-fry for two or three minutes, after seeing the leaves softened, you can add garlic and a little salt, as soon as the garlic is put in, the fragrance of the dish will float out, at this time, in the stir-fry for a minute, you can put it out of the pot and put it on the plate.

Don't look at the vegetarian water spinach with such a little seasoning, but it tastes definitely not bad, and it is definitely a good dish to eat.

After Meng Chuan finished these two meat and two vegetables, there was no empty space in the kitchen, "Sister-in-law, why don't you put the dishes on the table first, you and Xiaomo eat first, and I'll cook a soup and go out." ”

Seeing that there was no vacancy in the kitchen, Xiaomo's mother immediately nodded and brought the dishes to the table.

Xiaomo had already smelled the aroma of meat in the living room, and when he saw the red pig's trotters on the table, his gluttonous saliva was about to flow out, so he opened his big black and white eyes and asked, "Mom, when are we going to eat?" ”

Xiaomo's mother smiled, "Wait a minute, wait until your Uncle Meng cooks." ”