What do you worry about eating every day?

Come, look down.

Pick at will, pick at will.

Eat whichever one looks pleasing to the eye ~

Fried soybean sprouts with vegetables

-Materials-

300 grams of soybean sprouts

Ginger and red pepper

Proper amount of oil, soy sauce and salt.

-What-

1. Select and clean soybean sprouts.

2. Slice the red pepper and chop the ginger.

3. Put oil in the pan, add Jiang Mo and stir fry.

4. Stir-fry soybean sprouts and red peppers.

5. Add a little salt and light soy sauce to taste.

Zacai snacks

-Materials-

Broccoli cauliflower

Carrots and red peppers

Dutch bean cabbage

Salted fruit and vegetable powder

Water starch vegetable oil

-What-

1. Wash all vegetables and slice red peppers and carrots.

2. Cut cabbage, pick and wash peas.

3. Boil water, add broccoli and cauliflower, blanch for half a minute, and cut into sections.

4. Pour a little oil into the pot, add carrots and stir-fry for about 1 minute until soft.

5. Add peas and stir-fry for about half a minute until the color changes.

6. Add Chinese cabbage and stir-fry until the cabbage is soft.

7. Add red pepper and mix well.

8. Add two kinds of cooked cauliflower.

9. Add appropriate amount of fine salt, fruit and vegetable powder, and add appropriate amount of water starch to stir fry.

Baihe snack

-Materials-

Lily, lotus root

Auricularia auricula, colored pepper

Salt, soy sauce, vegetarian oyster sauce

-What-

1. The fungus is soaked in advance.

2. Cut the lotus root into pieces, cut the colored pepper into pieces, tear the small flowers by hand, and break the lily and wash it.

3. Take a small bowl and stir the salt, soy sauce and oyster sauce into juice.

4. Pour the oil into the wok and stir-fry the lotus root slices.

5. Add fungus and colored pepper.

6. When the lotus root is ripe, pour in the lily.

7. Stir fry a little and pour in the juice.

8. Mix well and serve.

Snacks dried bean curd

-Materials-

Smoked tofu 150g

Green pepper 30 grams

Red pepper 20g ginger 10g

Soy sauce 5g salt.

Appropriate amount of water starch in fruit and vegetable powder

-What-

1. Wash the smoked tofu, cut it into shreds and put it on a plate for later use.

2. Green and red peppers are seeded and shredded, and ginger is shredded.

3. Pour a proper amount of water into the pot, pour in shredded tofu, add a little salt, blanch for two minutes, remove and drain.

4. Put oil in a hot pot and add ginger to stir fry.

5. Stir-fry shredded green and red peppers, pour in drained shredded tofu, add appropriate amount of salt, and stir-fry with soy sauce evenly.

6. Add fruit and vegetable powder to taste, thicken the starch and stir well, then take it out of the pot and put it on the plate.

Potato chips with Chinese sauerkraut

-Materials-

600g of potatoes

Sauerkraut 120g

Vegetable oil, salt

Appropriate amount of ginger and pepper

-What-

1. Peel and slice potatoes, soak them in clear water, chop ginger and pepper.

2. Heat oil in the pot, add ginger and pepper and stir-fry.

3. Add sauerkraut and stir fry for 2 minutes.

4. Put the potato chips in another oil pan and stir fry for a while.

5. Add sauerkraut and stir fry, add a little water to cover and cook until cooked.

6. Add a little salt to taste and mix well.

Mustard with bean sauce

-Materials-

Mustard, bean paste

Bamboo salt fruit and vegetable seasoning powder

-What-

1. Wash the vegetables, boil the water, add some salt and oil, and put down the mustard.

2. Slightly change color and scoop up supercooled water

3. Heat the mustard, add two spoonfuls of bean paste, and stir-fry the shredded bamboo, salt and fruit and vegetable powder evenly.

4. Serve, the salty and sweet mustard is out of the pot.

Fried auricularia auricula with yam and pumpkin

-Materials-

Yam100g, pumpkin100g.

Auricularia auricula100g, green pepper

Jiang Mo, vegetarian oyster sauce and salt.

-What-

1. Peel and slice yam and put it in cold water to prevent oxidation and blackening.

2. Peel and slice the pumpkin, soak the fungus and tear small pieces.

3. Heat the wok and pour the oil. When the oil is hot, add Jiang Mo and saute until fragrant.

4. Add yam pills and stir fry.

5. Add pumpkin slices and black fungus and fry until half cooked. Add oyster sauce and salt to taste.

6. Finally, add a proper amount of green pepper to improve the taste.

Fried diced meat with sea bamboo shoots

-Materials-

30 grams of sea bamboo shoots and 20 grams of vegetarian diced meat.

Starch 1 tablespoon pepper is suitable.

1 tablespoon salt and vegetarian oyster sauce.

-What-

1. Sea bamboo shoots are very soft in water.

2. Bake it in a boiling pot, and then take it out for later use.

3. Vegetarian diced meat is softened with water and squeezed with water.

4. Spread 1 tbsp starch evenly on the diced vegetarian meat, and gently shake it to make the diced vegetarian meat covered with starch.

5. Fry in the oil pan until the surface is slightly yellow, and then take it out.

6. Cut the blanched sea bamboo shoots into small pieces and cut the peppers into the same size.

7. Put the right amount of oil in the pot, stir-fry the fragrant peppers first, and then stir-fry the sea bamboo shoots.

8. Add diced vegetarian meat and stir quickly and evenly.

9. Add 1 tbsp of oyster sauce and proper amount of salt, and stir well to serve.

Fried rice with gumbo bean sprouts

-Materials-

A small bowl of bean sprouts and an okra.

A bowl of rice, a little wolfberry.

Proper amount of oil, salt and fruit and vegetable powder

-What-

1. Wash bean sprouts, slice okra,

2. Put oil in a hot pot and fry bean sprouts.

3. Add soft medlar and okra and stir fry.

4. Add rice and stir fry

5. Season with sea salt and fruit and vegetable powder before cooking.

Home-cooked colorful tofu

-Materials-

Tough tofu, sweet corn

Sweet peas, dried mushrooms

Carrots, oil, salt

Soy sauce, starch, sesame oil

-What-

1. Soak dried mushrooms in cold water, peel and cut carrots, thaw sweet corn and sweet peas, and cut tough tofu into small pieces.

2. Heat the wok and drain the oil. Add carrots and mushrooms and stir-fry slightly, then add sweet corn and sweet peas and stir-fry evenly.

3. Inject boiling water, add tofu blocks, the amount of water is less than tofu, add appropriate amount of soy sauce and salt to taste, cover the pot, and stew for 10 minute.

4. Finally, thicken with water starch and pour a few drops of sesame oil out of the pot.

Coconut pumpkin taro pot

-Materials-

Pumpkin 200 grams

200 grams of taro

Coconut milk 150g, vegetable oil.

Salt, fruit and vegetable powder

Appropriate amount of ginger and leeks

-What-

1. Peel taro and pumpkin, wash and change knives.

2. Chop ginger and coriander.

3. Come on, stir-fry Jiang Mo.

4. Add taro and pumpkin and stir fry.

5. Add appropriate amount of water and stew with medium-high fire until the pumpkin and taro are cooked.

6. Add coconut milk and seasonings and cook until it tastes good.

7. Finally, sprinkle some chopped parsley as decoration.

Curry miscellaneous vegetables

-Materials-

One broccoli and one potato.

A radish and 7 teaspoons of vegetarian curry powder.

3 teaspoons ginger powder and 1 teaspoon salt.

2 teaspoons of tomato sauce and a little corn starch.

-What-

1. Peel the potatoes and cut the materials into small pieces.

2. Boil a pot of water, first add a little salt to the water, then cook potatoes and radishes for 10 minutes, then add broccoli and cook for two minutes.

3. Mix the seasonings together for later use

4. Heat the oil, add the mixed seasoning and cook until it boils.

5. Add the scalded vegetables and cook for a while, then collect the juice and serve.

A car leads the sea faster.

-Materials-

Sea lead, Dutch bean

Millet pepper, soy sauce

Vinegar, salt, fruit and vegetable powder

-What-

1. Wash the seaweed head, soak it overnight in advance, cut it into diamond-shaped slices, and then steam or cook it.

2. Cut the peas into rhombic pieces and blanch them, and cut the millet pepper into melon seeds.

3. Put all the ingredients in a bowl, add seasonings and stir well.

Shredded Pleurotus eryngii

-Materials-

2 Pleurotus eryngii and 1 coriander.

Ginger, salt, soy sauce

Appropriate amount of white sesame and Chili powder

-What-

1. Wash Pleurotus eryngii and tear it into filaments along its growth direction.

2. Mix cumin powder, Chili powder and white sesame seeds for later use.

3. Ginger is cut into powder and coriander is cut into small pieces.

4. Add a little oil to the pot, first add Jiang Mo, and stir-fry the fragrance.

5. Add Pleurotus eryngii, add light soy sauce and a little salt, turn to low heat and stir-fry until Pleurotus eryngii comes out of the water, and then dry the water.

6. Sprinkle with coriander and turn off the heat. Stir well.

Pepper and eggplant

-Materials-

Eggplant, green pepper

Red pepper, soy sauce, pepper

-What-

1. Slice eggplant and steam for later use.

2. Roast the green and red peppers with fire, soak them in cold water to remove the film and tear them into strips.

3. Take a pot, add steamed eggplant and roasted green pepper, add soy sauce and pepper powder and mash.

Fried celery with dried tofu

-Materials-

Celery 1, dried incense 3 tablets.

1 dried pepper, small pieces of ginger

Rapeseed oil, salt content

Appropriate amount of kelp seasoning powder

-What-

1. Cut celery into small pieces, cut dried celery into small strips, and mince ginger.

2. Add rapeseed oil to the pot and heat it. Add ginger and stir-fry until fragrant.

3. Add dried coriander and stir-fry until dry.

4. Add celery and stir-fry until it is broken.

5. Finally, add salt and kelp powder to taste and stir well.

Fried dried bean curd with spicy vegetables

-Materials-

dried bean curd

Mushrooms and carrots

Jin Lan mixed with sauce and salt.

Kunbu seasoning powder

-What-

1. Wash edamame; Wash and dice mushrooms; Peel carrots, wash and dice; Wash dried tofu and cut into pieces.

2. Blanch the mushrooms in water and drain the water with a colander for later use.

3. Put the oil in the pot, heat it, put the cut dried bean curd in the pot and fry it until it is golden all around, and take it out for later use.

4. Use base oil in the pot, add diced carrots and stir fry.

5. Pour in diced mushrooms and edamame and stir fry. You can add some water and stew together for a while.

6. When the water is almost dry, add diced dried beans and stir well, then add Jin Lan sauce.

7. Finally, add some salt and kelp powder.

Potato chips with Chinese sauerkraut

-Materials-

Potato 600g, sauerkraut 120g.

Vegetable oil, salt

Appropriate amount of ginger and pepper

-What-

1. Peel and slice potatoes, soak them in clear water, chop ginger and pepper.

2. Heat oil in the pot, add ginger and pepper and stir-fry.

3. Add sauerkraut and stir fry for 2 minutes.

4. Put the potato chips in another oil pan and stir fry for a while.

5. Add sauerkraut and stir fry, add a little water to cover and cook until cooked.

6. Add a little salt to taste and mix well.

Snack yuba cabbage

-Materials-

Half a cabbage and three dried yuba.

Red pepper 1 root, vegetable oil

Salt and vegetarian oyster sauce

Appropriate amount of ginger and pepper

-What-

1. Soak yuba in advance, shred cabbage, cut yuba into small pieces with oblique knife, shred red pepper and chop ginger.

2. Add oil and ginger and stir-fry until fragrant.

3. Add cabbage and stir-fry until it is 5-cooked.

4. Add yuba and stir fry for a while.

5. Add red pepper and oyster sauce and stir-fry all the ingredients until raw.

6. Finally, add a little salt to taste and stir well.

Fried eggplant with beans

-Materials-

Long beans 200 grams

Eggplant 1, Redmi pepper 50g.

Jiang Mo, soy sauce 1 spoon.

1 tsp vegetarian oyster sauce and 1 tsp salt.

-What-

1. Cut the eggplant into pieces, pour in a little salt, grab it evenly by hand, and marinate for 10 minutes until the eggplant is out of the pot.

2. Cut Redmi pepper and beans.

3. Cook the beans in boiling water and set aside in cold water.

4. Pour the oil into the pot, and stir-fry the peppers from Jiang Mo and Redmi.

5. Pour in the eggplant and stir fry until the eggplant is soft.

6. Pour the boiled beans and stir fry.

7. Pour in the soy sauce, oyster sauce and salt and mix well, then serve!

Stir-fried horseshoe with Dutch beans

-Materials-

Dutch bean 150g horseshoe 5

Carrot 1 root corn oil 20g

Jiang Mo 3 grams of salt.

A little white pepper

-What-

1. Remove the head and tail of peas, thread them and wash them; Peel the horseshoe and wash it; Wash carrots

2. Slice carrots and horseshoes;

3. Heat the oil pan and stir fry in Jiang Mo.

Step 4 stir-fry carrots

Step 5 add peas and horseshoes

6. Add salt and white pepper, stir fry quickly 1 min, turn off the fire and put on the plate.

Assorted vegetables snacks

-Materials-

A lotus root and a celery.

Colored pepper and ginger are suitable.

A little fungus, salt, oil and vinegar.

-What-

1. Wash ingredients and change knives.

2. Chop ginger and red pepper.

3. Heat the oil in the pot, add ginger and red pepper, and stir fry.

4. Add all vegetables and stir-fry evenly, add some vinegar and salt and stir-fry until cooked.

5. Dish and serve with rice.

Snacks shredded cucumber

-Materials-

Zucchini 1

A small amount of carrots

4 grams of salt and proper amount of oil.

Vegetarian oyster sauce 1 tablespoon

-What-

1. Wash zucchini, take Peaches and shred carrots.

2. Pour oil in a hot pan, add shredded carrots and stir well.

3. Then pour in the chopped zucchini shreds, keep the fire, take the pot and stir the ingredients evenly.

4. Pour in oyster sauce and stir well.

5. Add salt and stir well.

Seasonal vegetables and nuts

-Materials-

200 grams of Dutch beans and 200 grams of sweet beans

200 grams of Pleurotus eryngii and more than a dozen black fungus.

Carrots, cashews.

Appropriate amount of salt and kelp seasoning powder

-What-

1. The fungus is soaked in advance.

2. Put water in the pot, sprinkle some oil and salt to boil, add carrots and Pleurotus ostreatus, add sweet beans and Dutch beans two minutes later, and remove them for later use.

3. Put oil in the pot, add Pleurotus ostreatus, carrot and fungus, stir-fry until soft.

4. Then add sweet peas and peas, sprinkle with salt and kelp powder, stir fry quickly and turn off the heat.

5. Sprinkle cashews before taking out the pot and stir well.

Home-cooked ouding

-Materials-

Lotus root and carrot

Vegetable oil, vegetarian sand tea sauce

Ginger, pickled pepper

Light soy sauce, balsamic vinegar

Appropriate amount of salt and kelp powder

-What-

1. Scrape the epidermis of lotus root with a scraper or iron spoon, cut it into long strips, and then change it into a D-shape.

2. Peel and dice carrots in the same way.

3. Smash the ginger and cut it into coarse grains.

4. Pour proper amount of soy sauce, balsamic vinegar, pickled pepper and sand tea sauce into a small bowl and stir well.

5. stir-fry ginger in hot oil ~

6. Add diced lotus root and diced carrot at the same time.

7. Stir-fry until medium-cooked (lotus root is translucent in Ding Cheng).

8. Add the prepared sauce.

9. Continue to stir-fry until the diced lotus root is ripe and the sauce is even, then you can go out of the pot ~

Pleurotus eryngii in vegetarian oyster sauce

-Materials-

Pleurotus eryngii 3, broccoli 1 piece.

A slice of ginger and 20g of oil.

2 tbsp Chloranthin Oyster Sauce

Appropriate amount of salt, fruit and vegetable powder

-What-

1. Cut the broccoli into small pieces, cook it in water, take it out and soak it in cold water.

2. Slice Pleurotus eryngii, not too thin. Ginger is minced.

3. Orchids are placed in a circle.

4. Jiang Mo sauté ed the fragrance with oil.

5. Put Pleurotus eryngii and oyster sauce.

6. Pour half a bowl of water, bring to a boil, and season with salt and fruit and vegetable powder after collecting the juice.

7. Pour into the broccoli dish.

Fried vermicelli with vegetables

-Materials-

Noodles, mushrooms

Carrots and green peppers

Cabbage, soy sauce

Salt, black pepper

Fruit and vegetable seasoning powder

-What-

1. Shred cabbage, green pepper, carrot and mushroom.

2. Soak the vermicelli in cold water for 20 minutes, then cut it into small pieces and drain it for later use.

3. Take the oil pan, pour a small amount of oil, pour all the dishes, stir-fry until the ingredients are soft, add 6 ml of soy sauce, stir-fry for a while, and take out the pan.

4. Pour a proper amount of base oil into the pot, heat it, and add the vermicelli. Stir-fry with fire. After the vermicelli is caked, add a little water and stir evenly with a spatula. Repeat this several times until more than half of the water in the bowl is used up.

5. Pour in the fried vegetables, add 6 ml of light soy sauce, stir fry for a while, and then add salt to stir fry.

6. Add proper amount of fruit and vegetable powder and black pepper before cooking, which tastes better!

Tofu with tomato sauce

-Materials-

Three tomatoes

Proper amount of multicolored beans

Tofu, a box of salt, a spoonful and a half.

A spoonful of tomato sauce.

A spoonful of fruit and vegetable seasoning powder

-What-

1. Cut the tomatoes into pieces

2. Hot pot, put cold oil and fry until rotten.

3. add water to the tofu block.

4. Add a spoonful of salt to tomato sauce and fruit and vegetable seasoning powder.

5. Add colorful beans and sip until the juice is collected.

6. Eat with rice.

Griddle cauliflower

-Materials-

1 cauliflower and 2 red peppers.

200 grams of lotus root and a handful of coriander.

Salt, bamboo salt, kelp seasoning powder

Light soy sauce, proper amount of vegetable oil

-What-

1. Wash cauliflower, wash coriander and chop.

You don't need to throw away the vegetable sticks. It is still edible to cut into thick slices. If it is a little old, remember to tear off the skin on the surface first.

3. Add 1/2 teaspoons of salt to boiling water, and add cauliflower and blanch until it is broken.

4. Choose your own dishes, mostly red peppers, lotus roots, lettuce and potatoes. Slice red pepper, cut lotus root into thick slices, soak in water to remove starch.

5. Take the oil pan, put the vegetable oil, saute the red pepper and lotus root slices.

6. After the peppers and lotus root slices are born, stir-fry cauliflower.

7. Finally, add soy sauce, salt and kelp powder to taste and sprinkle with coriander.

Fried green pepper

-Materials-

Eight green peppers

20 or so lobster sauce.

Salt and vegetable oil

Mushroom oyster sauce

-What-

1. Wash the green pepper, remove the pedicle, put it on the chopping board and pat it flat. It will be delicious after a while.

2. put oil and salt in the pot, and the amount of oil is more delicious.

3. Add the green pepper and press it with a shovel.

4. Press until the epidermis becomes soft.

If you follow the epidermis, you will get tiger skin.

6. Add lobster sauce and mix well with oyster sauce.