Salted Vegetables and Winter Bamboo Shoots Cooked with Small Vegetarian Chicken - Exclusive

Name: Salted Vegetables and Winter Bamboo Shoots Cooked with Small Vegetarian Chicken - Exclusive
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes

Slices of vegetarian chicken are pan-fried until golden, then simmered with salted greens and blanched winter bamboo shoots in a light broth, soaking up the pickled tang for a homely Shanghai-style braise.

20 minNewMedium Hot Dishes Boil Light

Instructions

1
Ingredients: small vegetarian chicken, pickled vegetables (washed), winter bamboo shoots.
2
Peel the winter bamboo shoots, wash them, and then take them out.
3
Place it on the cutting board and cut it open.
4
Put the pickled vegetables on the cutting board and cut them into sections.
5
Take the small vegetarian chicken out of the packaging and place it on the cutting board to slice.
6
Then, put the sliced winter bamboo shoots into boiling water, blanch them, and take them out.
7
Heat oil in a pan, then add the chopped small vegetarian chicken and pan-fry both sides briefly.
8
Next, add the chopped pickled vegetables and the blanched winter bamboo shoots, and add an appropriate amount of water.
9
Add an appropriate amount of salt.
10
Stir and season, cook for 6 to 7 minutes.
11
Then, add an appropriate amount of MSG.
12
Stir evenly and it's done.