Before processing, the selected ingredients should be cleaned, such as a lotus root, a celery stalk, a carrot, a few pieces of black fungus soaked and shredded, cucumber cut into strips, half a cabbage cut into pieces, half a cabbage flower, half a cauliflower broken, and several mung bean sprouts pinched off at both ends.

Blanch all the ingredients with boiling water and cold water, control the moisture, put them in a suitable basin, add salt, monosodium glutamate and sesame oil and mix well. This method is simple, convenient and nutritious. There are less than two kinds of ingredients, and many kinds can be used, but it needs to be eaten now.

Step 2 stir-fry assorted vegetables

Dice fried gluten in twos, dried bean curd in twos and fours, sliced magnolia (fresh bamboo shoots), sliced yuba with oblique knife in four or five pieces, soaked auricularia auricula in two or three pieces, dried cauliflower in two or three pieces, peeled and sliced mushrooms in half a catty (or canned water horseshoe).

The above ingredients such as yuba, auricularia auricula, dried cauliflower, mushrooms and peanuts should be brewed in advance.

The above ingredients except gluten are oiled (or fried) to control deoiling. Heat the wok, put the base oil, put all the processed ingredients (including gluten), Jiang Mo and chopped green onion into the wok, add salt, soy sauce, sugar (a little more), monosodium glutamate and chicken soup (without chicken soup and water), stew for a while, then hook the thin sauce and pour in sesame oil.

This method is troublesome, but the fried assorted vegetables can be kept in the refrigerator for 2-3 days and heated in the microwave oven when eating.

This method can also add vegetables, such as adding some vegetables to the cold salad and frying them together, but after adding vegetables, you should eat them first, otherwise the nutrients of the vegetables will be lost and the assorted vegetables will go bad if they are left for too long.