The home-cooked practice of Suzhou hodgepodge

1. Peel the bamboo shoots and slice them.

2. Slice mustard tuber head

3. Steam the edamame or add water in the microwave oven for about 4 minutes.

4. Soak auricularia auricula in warm water and shake it in a sealed container for a few times.

5. Cooked quail eggs are shelled.

6. Chop the remaining meat into minced meat, add cooking wine and salt, and then make small meatballs.

7. Put the steamed edamame into a hot pot and stir fry.

8. Add bamboo shoots and stir fry

9. Add meatballs and pickled mustard tuber slices

10. Add black fungus and quail eggs.

1 1. Add a little water and keep stirring.

12. finally, sprinkle with salt and a little onion, and sprinkle with a little sesame oil to serve.

Cooking tips

A little experience in cooking miscellaneous vegetables;

1, it's best to keep some dry goods at home at any time, such as fungus such as auricularia auricula and mushrooms, and one of the secrets to teach you to soak your hair quickly is to put the fungus in a container with a sealed lid, add warm water, and then shake the container vigorously, and the fungus will grow well soon. Of course, this is just a measure without time;

2, according to the characteristics of kitchen leftovers, some should be steamed in advance, some should be put later, and some should be put together, so that the dishes will be delicious, otherwise some are not cooked, and some are cooked too much;

3. This chop suey collocation is really not so particular. Of course, it's natural to have all kinds of colors, and sometimes you don't have to choose, but it's ok to make the finishing touch. Finally, sprinkle some chopped green onion and sesame oil, and stir-fry the chop suey and it will be delicious!