Sauce with vegetables
Ingredients: 50 g
dried Chinese mushrooms, lily buds of 6, 1 tablespoon fresh
mushrooms, bamboo-tipped 75 g, 50 g roots of lotus, 50 g
onion, 5 slices ginger root, 1 clove garlic, spinach 75 grams,
3 tablespoons vegetable oil 1 tablespoon soy sauce 1
tablespoon sesame oil 1 tablespoon starch, 1 teaspoon sugar
125 ml broth, salt, Oe Jin.
Preparation: Dried mushrooms
and lily buds are allowed to soften in hot water, but in
separate containers. Saving only water we have stood
mushrooms. All products are cut into thin strips, fry for 3
minutes, constantly confused. Add bouillon, soy sauce, sugar,
mushrooms and water mixture is put to simmer. Finally, add
starch dissolved in water until the sauce thickens. Remove
from heat and Jing seasoned with yeh.