(1) Peel and wash broad beans.

(2) Boil in water until cooked and take out.

(3) Take it out and put it in a bowl.

(4) Chop the cabbage into fine powder.

(5) Cut the red pepper into cubes.

(6) Put the chopped cabbage and red pepper into a seasoning bowl.

(7) Add walnut oil.

(8) Add soy sauce.

(9) Stir evenly.

(10) Pour it on the cooked broad beans.

2. Vegetarian eggplant

(1) Cut the eggplant into long strips and soak it in cold water for 20 minutes. This not only saves fuel, but also discolors the eggplant.

(2) Heat 2 tablespoons of oil in the pot.

(3) Drain the soaked eggplant, and put it in a pot and stir fry with low fire.

(4) Cover the stew and turn it frequently on the way to avoid pasting the bottom.

(5) Cook until the eggplant becomes soft.

(6) Add green pepper, garlic and seasoning, and stir-fry until the green pepper is cut off.

3. baked eggplant with potatoes

(1) The eggplant was too long to shoot, so I cut it into pieces and put it in a bowl.

(2) Long eggplant, potatoes and tomatoes are all cut into pieces for later use. I like to add tomatoes to everything I eat recently. Hot and sour weather is more appetizing.

(3) The fried potatoes are browned on both sides;

(4) After the potatoes are browned on both sides, they are taken out for use, and the eggplant is oiled;

(5) After frying the eggplant, pour the tomatoes and fried potatoes into the pot. Then add salt, oil, pepper, ginger powder, thirteen spices and soy sauce to taste, and add a little water for 3 minutes.

(6) pans and plates.