Food Group 986 Mix one spoon of oyster sauce, two spoons of light soy sauce, half a spoon of starch, and half a bowl of water. Fry the eggs until cooked. Saute the minced garlic until fragrant. Add the zucchini and stir-fry until raw. Add the eggs and pour the sauce. Stir well and cook.

Serve until the soup dries up.

In the bowl, add half a bowl of water, one spoonful of light soy sauce, half a spoonful of oyster sauce, a little salt, chicken essence, and one spoonful of starch, stir well and set aside.

Cut all the ingredients, heat the oil, add garlic slices and stir-fry until fragrant, add king oyster mushrooms, carrots and stir-fry until soft, then add green peppers and stir-fry, pour in the sauce and stir-fry until thick.

Saute the chili pepper until fragrant, add the cauliflower and stir-fry over high heat. Add a little water in the middle, pour in the chili pepper and stir-fry until raw. Add a spoonful of light soy sauce, a spoonful of oyster sauce and a little salt to taste. Stir-fry evenly over high heat and serve.

Cut the lotus root into thin slices, blanch it in water for 2 minutes, take it out and drain it in cold water. Saute the garlic slices and add the lotus root slices. Stir-fry evenly. Add a spoonful of light soy sauce. Add a spoonful of oyster sauce to the sausage. Continue to stir-fry. Add in the lotus root slices.

Stir-fry the chili pepper over high heat for a few times, season with a little salt and sugar, and finally add a little water starch and stir-fry evenly.