When summer arrives, the hot weather will reduce the appetite. At this time, it will be easier to make some vegetarian dishes. At the weekend, I was doing a good job at home. When I mixed the stuffing, I found that the five colors corresponded to the five elements, which are both good-looking and healthy. After the squatting, let it cool down, and the mustard must be eaten with vinegar, which is refreshing and delicious.
Soak black fungus and dried mushrooms
Wash the fungus and mushrooms, wash the water, diced, diced carrots, enoki mushroom, peas, cut into small pieces, and beat the eggs.
Add sesame oil (it is recommended to add sesame oil first, because vegetables are easy to effluent, it is better to first wrap the granules with oil), oyster sauce, soy sauce, salt and a small amount of sugar, a spoonful of dry starch, stir well
Start the baggage (if the stuffing starts to drain, pour a little.)
Boil the hot water in the pot, and put in the wrapped oysters. When the water is boiling, add a bowl of cold water and boil it. When the oysters are all floating on the water, you can fish out. With vinegar, June fresh and mustard made a dip, open to eat!