The common practices of frying vegetables are as follows:

Material preparation: mung bean sprouts, spinach, eggs, carrots, mushrooms, shallots, peanut oil, salt, soy sauce, sugar, etc.

1. First, prepare fresh mung bean sprouts, fresh spinach seedlings, two eggs, a small carrot, a big mushroom and two shallots.

2. Clean the mung bean sprouts after removing the roots. After picking the spinach, wash it with clear water and blanch it in boiling water. Peel the carrot and cut it into filaments. Slice the mushrooms. Cut the shallots into chopped green onions. Beat the eggs into a bowl and beat them into egg liquid with chopsticks for use.

3. Put the wok on the stove and heat it to the palm of your hand. Pour in peanut oil. When the oil is hot, pour in the egg mixture. After fluffy solidification and setting, stir with chopsticks. Stir and take out for use.

4. Add a proper amount of peanut oil to the wok, add chopped green onion after medium heat until the oil is hot, and add mushrooms and stir-fry until soft.

5. Add mung bean sprouts and shredded carrots, stir-fry for a while, stir-fry until the mung bean sprouts and shredded carrots are cut off, add spinach and eggs, continue to stir-fry for a while, start seasoning, add salt, soy sauce and sugar, stir-fry until the taste is good, and serve.