How to cook Rolls of dried bean milk creams with mushrooms and carrots

Health benefits

Rolls of dried bean milk creams: enriching blood, protecting teeth, protecting bones

Carrots: clearing heat and detoxifying

Mushrooms: resolving phlegm

Ingredients

50g Rolls of dried bean milk creams

Carrot section

Half green and half red peppers each

Three shiitake mushrooms

A green garlic seedling

Two cloves of garlic

A piece of ginger

Moderate amount of light soy sauce

Oyster sauce in moderation

Moderate amount of starch

Moderate amount of salt

Moderate amount of oil

How to cook Rolls of dried bean milk creams with mushrooms and carrots

1. Prepare food materials and soak Rolls of dried bean milk creams well.

2. Remove the roots of shiitake mushrooms and cut them into slices. Cut carrots into diamond shaped slices, green and red peppers into diamond shaped slices, and garlic and ginger into thin slices.

3. Make a bowl of sauce, one tablespoon of light soy sauce, half a tablespoon of oyster sauce, a little starch, and 4 tablespoons of water, mix to make a bowl of sauce and set aside.

4. Boil the water in the pot, add Rolls of dried bean milk creams and remove after scalding.

5. Heat the water again until it boils, add shiitake mushrooms and carrots, blanch quickly, and then remove.

6. Add an appropriate amount of oil to the pot and stir fry scallions and ginger slices.

7. Add green and red peppers and stir fry, add a little salt and stir fry evenly.

8. Add Rolls of dried bean milk creams, mushrooms and carrot slices, pour in the bowl juice, boil, stir fry to collect the juice.

9. Sprinkle a handful of garlic sprouts and leaves before cooking, and stir evenly.

10. Finished product drawings.

Tips

Quickly blanch carrots and shiitake mushrooms for a better taste, without the need for a lot of oil and delicious taste. Quickly blanch them without losing too much nutrition.

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