I prefer to eat things with original flavor and don’t like to add too many seasonings, so when I cook vegetables, I usually cook them with less oil and less salt. There are a few vegetables that are still delicious. Nice, simple and practical, I would like to share it with you.

1. Green vegetables with garlic paste. First, we wash the purchased vegetables with water, and then decide how much garlic to add based on everyone’s taste. Normally I eat something very light, so I only add two or three cloves of garlic. Pat the two or three cloves of garlic with the back of a knife, and then use the knife to chop them into slightly smaller pieces. When frying vegetables, we put in a small spoonful of oil. When the oil temperature is about 80 degrees, we put the vegetables in it and stir-fry a few times. We found that the vegetables are no longer straight. At this time, Add a little salt, low heat, put the chopped garlic inside, stir-fry twice, and take it out of the pan.

2. Mushrooms and vegetables. Mushrooms themselves have the function of seasoning. At this time, we can wash the mushrooms first, blanch them in hot water, squeeze out the water after cooking, and cut them with a knife. I usually cut one mushroom into four. Small pieces. Then we put the green vegetables through water and simply blanch them. Then add a little oil, add the green vegetables and mushrooms, stir-fry a few times, add a small amount of salt, and serve.

3. Cold vegetables. Similarly, blanch the washed vegetables in water for about three minutes. Take the vegetables out, let them cool slightly, and squeeze out the excess water with your hands. Then add a small amount of light soy sauce and a little salt. Friends who like sesame oil can add a little more sesame oil and stir evenly. Of course, if you like spicy food, you can also fry the peppercorns and chili peppers in the oil pan and pour them directly on top of the prepared vegetables.