2. Shred ginger and dried peppers for later use.
3. Add some oil to the cold pot, saute ginger slices and dried red pepper shreds.
4. Add shredded beans and stir well.
5. Add salt, spiced powder and a small amount of white soup.
6. Bring to a boil and cook shredded beans.
7. Finally, add the mushroom powder and stir well to decorate the pot.
Two: stir-fried broccoli 1, cut broccoli into small flowers.
2. Slice ginger.
3. Peel and wash carrots and cut into pieces.
4, broccoli, fungus, carrots, clear water and drowning for 30 seconds.
5. Pour the oil into the pot and saute the ginger slices.
6. Add cauliflower, mushrooms and carrots and mix well.
7. Add condiments.
Third, stir-fry lentils with mushrooms 1, wash dried mushrooms, soak them in warm water and cut into pieces.
2, soaked mushroom water for standby, don't throw it around.
3. Put the wok on the fire and pour in the right amount of oil.
4. Heat to 70% over medium heat, add pepper noodles and stir-fry until fragrant.
5. Pour in diced mushrooms and peas and stir well.
6. Pour in appropriate amount of Pleurotus ostreatus water, cover and simmer for five minutes.
7, put salt, mushroom powder, pour in the powder, stir fry evenly to get out of the pot.
8. Finally, sprinkle a small amount of red pepper for decoration.
Four: stir-fried spinach 1, washed kale and shredded ginger.
2, wok hot pot cold oil, 60% hot
3. Add ginger slices and saute until fragrant. Immediately add kale and lycopene and stir fry together.
4. stir fry until it is broken. Add salt and mushroom powder and stir fry.
5. Immediately after stir-frying evenly, pan out and plate.
Five: pine kernel corn 1, corn washed and scalded with boiling water for later use.
2, hazelnut kernels, stir-fry the reserved pot with slow fire.
3, cucumber, pepper hob block reserved
4. Add appropriate amount of cooking oil, corn, salt and sugar and stir fry.
5. Finally, add diced cucumber, diced pepper and hazelnut, stir well, and then take it out of the pot and put it on the plate.
Six, cold bacteria 1. Soak Auricularia auricula in cold water, wash and filter for later use.
2. Boil the water in the pot, add the auricularia auricula, blanch for 1-2 minutes, pick it up, and let it cool and drain. (Prepare seasonings in advance during cooking: shred onion roots, chop 2 tablespoons of peppers, 2 tablespoons of soy sauce, 1 tablespoon of aged vinegar, and make juice. )
3. Sprinkle a little salt and sugar on the blanched black fungus, and mix in other seasonings: chopped pepper, onion, soy sauce and vinegar, and mix well.
7. Nut spinach 1. Prepare broccoli and peanuts, chop green onions, and take two slices of ginger and cut them into pieces. Prepare auxiliary materials such as salt, oil and sugar, and cool.
2. Bring the wok to a boil and pour in proper amount of cooking oil. After the oil is burned, turn the fire to a minimum, pour in the washed peanuts and continue to stir fry with a tablespoon. When peanuts crackle in the pot and the working frequency of noise gradually decreases (or peanuts are observed to be fried to golden brown), turn off the fire.
3. Put the fried peanuts into a bowl and sprinkle with proper amount of edible salt.
4. Add an appropriate amount of water to another pot, bring it to a boil, put the washed broccoli into the pot, wait for one minute to pick up the broccoli and blanch it with cold water. Squeeze the top of broccoli and cut it into medium lengths.
5. Put the broccoli in a slightly larger container, pour in peanuts, some white sugar and green onions, and then pour in some rice vinegar. Mix well and serve. A delicious cold salad is finished.