Food preparation
Red pepper, Chinese cabbage, peas, salt, chicken essence, ginger, garlic, soy sauce, olive oil, XO sauce, sugar and pepper.
Method step
1, red pepper is washed and shredded, Chinese cabbage is washed and leaves and stems are separated, and Dutch beans are treated for later use;
2. Prepare a small bowl and mix XO sauce with soy sauce, sugar, chicken essence and water.
3. Stir-fry ginger and garlic in a wok, add shredded red pepper and stir-fry for a while, then add Chinese cabbage stalks, cook a little salt and stir-fry evenly;
4. Stir-fry until the cabbage stalk is slightly soft, add peas and cabbage leaves, and pour in the prepared sauce and stir-fry until it is broken.
Vegetarian hodgepodge
Food preparation
Yuba, purple cabbage, auricularia auricula, egg, celery, salt, oyster sauce, blending oil, lily and ginkgo.
Method step
1, purple cabbage is torn into small pieces and washed, celery is washed and cut into sections, lily petals are washed, fungus is washed, and lily is washed with shells;
2. Boil the water, cook all the processed ingredients and scoop up the supercooled water;
3. Fry the yuba in a frying pan until golden brown, take it out, pour the eggs into a bowl, add salt, and stir fry the eggs;
4. Stir-fry garlic in another oil pan, add yuba and a little water and stew until soft. Add salt and oyster sauce and stir-fry all the ingredients.
Assorted vegetable salad
Food preparation
Mushrooms, carrots, bean skin, tofu, coriander, chicken essence, garlic, soy sauce, balsamic vinegar, oyster sauce, sesame oil, white sesame, yellow sauce, Chili sauce, sugar and Chili oil.
Method step
1, cut tofu into small pieces, peel carrots and shred them, chop mushrooms and cut coriander into inches;
2. Boil the water, put the bean skin, carrots, mushrooms and tofu into the boiled water, drain the water and pour it into the basin;
3. Add all the spices, add the white sesame seeds to the pot, sprinkle with coriander and mix well, and then put them in the refrigerator for more than half an hour to eat.