Fried zucchini
Ingredients: 400 grams of zucchini, 3 mushrooms, half a red pepper, appropriate amounts of tomato sauce, sugar, salt, MSG, soy sauce, minced ginger, and salad oil.
Method: Remove seeds from zucchini, wash and cut into strips, add salt and marinate for a while. Wash the mushrooms, remove the stems and cut into strips. Remove seeds from red pepper, wash and cut into strips. Mix tomato sauce, sugar, salt, MSG, soy sauce, and water into juice. Heat oil in the pot, add shiitake mushrooms and stir-fry until the flavor comes out, add minced ginger, zucchini and red pepper and stir-fry, pour in the flavoring sauce and stir-fry evenly over high heat.
Sanding corn
Ingredients: 200 grams of corn kernels, 50 grams of green beans, 3 mushrooms, 1/3 carrot, appropriate amounts of salt, chicken essence, and salad oil.
Method: Dice mushrooms and carrots separately. Blanch the green beans and corn kernels in boiling water. Heat oil in a wok, add mushrooms, carrots, green beans, and corn kernels, stir-fry evenly, add salt and chicken essence to taste, and drizzle with oil.
Vegetarian Fried Five Dice
Ingredients: 75g diced carrots, 75g diced bamboo shoots, 50g diced cubes, 20g diced shiitake mushrooms, 75g diced lettuce, salt, Appropriate amounts of MSG, fresh soup, water starch, and salad oil.
Method: Blanch all the dices in boiling water, take them out and drain off the water. Put the pot on the fire, add oil to heat, add fresh soup, Wuding, salt and MSG, bring to a boil and thicken the gravy, then drizzle with oil.
Celery and fried mushrooms
Ingredients: 2 celery stalks, 150 grams of fresh mushrooms, appropriate amounts of salt, monosodium glutamate, rice wine, water starch, and salad oil.
Method: Slice celery and cut mushrooms into slices. Put the pot on the fire, add oil and heat until 40% hot, add celery slices and shiitake mushrooms, blanch them in oil and set aside. Leave the base oil in the pot, add rice wine, season with salt and MSG to thicken, add celery and mushrooms, stir well and serve on a plate.