material

0.25 bitter gourd, 2 celery, a little dried bean curd, 5 fungus, appropriate amount of minced garlic and appropriate amount of scallop juice.

working methods

1. Wash bitter gourd, remove the capsule and shred; Wash celery and dice it; Soak Auricularia auricula in clear water, wash, cut into pieces and cut into small flowers; Wash the dried tofu.

2. Put a little oil in the pot, add minced garlic after heating, add dried bean curd and fungus after frying.

3. Stir fry and add bitter gourd and celery.

4. Add appropriate amount of scallop juice and water, cover the lid and stew for 2 minutes.

Vegetarian vegetables-tricolor vegetables

material

Frozen broccoli 12 pound radish 9 pound Zusuki fenugreek 5 pound yellow fenugreek melon 5 pound soy sauce 3 cups sugar 3.5 cups oyster sauce 2.5 cups water 3 cups.

working methods

1

After the vegetables are sorted, cut and washed.

2

After blanching in batches, drain the water for later use.

three

Make sauce, mix well, pour it on and serve.

Garlic vegetables

material

Carrots 3 kg cabbage 20 kg mushrooms 3 kg yellow-skinned zucchini 4 kg green-skinned zucchini 4 kg minced garlic 1 bowl of oyster sauce 2/3 bottles of salt 2 tablespoons chopped green onion half a bowl.

working methods

1

Slice yellow-skinned zucchini, green-skinned zucchini and carrot for later use.

2

Cut the cabbage into pieces and set aside.

three

Blanch the cut vegetarian dishes and mushroom slices with boiling water and pick them up.

four

Stir-fry minced garlic and shallots in the oil pan.

five

Put the scalded vegetables into two large baking pans, and add the fragrant minced garlic and chopped green onion.

six

Finally, add oyster sauce and a little salt, stir by hand with film gloves, and finally taste the salt. Season with salt if necessary.