stir-fried seasonal vegetables are refreshing and delicious, and the method is simple. Adults and children like to eat

diced corn and vegetables

Ingredients: corn, carrots, lettuce, cooking oil, salt, garlic and chicken essence

Production method:

1. Peel, wash and cut carrots into diced.

2, lettuce peeled, washed and cut into small dices, garlic peeled and chopped for later use.

3. Boil a pot of water, add corn kernels, cook them and take them out for later use.

4. Blanch diced carrots and diced lettuce separately.

5. Set fire to the wok, add cooking oil to heat and saute minced garlic.

6. Add corn kernels, diced carrots and diced lettuce and stir fry.

7. Add salt and chicken essence, stir well, then turn off the fire and eat.

Boiled cabbage

Ingredients: green vegetables, oil, salt, oil consumption, soy sauce, ginger and garlic

Preparation method:

1. Wash the cabbage, then soak it in light salt water for 1 minutes to remove pesticide residues.

2. Boil the water in the pot, put a little oil and salt in the water, blanch the cabbage, and take it out when the water boils.

3. After cooling with cold water, drain the water and put it on the plate.

4. Put the oil in the pot, and pour in the minced ginger and garlic and stir-fry until fragrant.

5. Add a little salt and water, and pour in oil consumption.

6, add a little light soy sauce, boil and leave the fire.

7. filter the soup with a mesh sieve to remove the minced ginger and garlic.

8. Pour the filtered soup on the cabbage.

Oil-guzzling Pleurotus eryngii

Ingredients: Pleurotus eryngii, green vegetables, salt, sugar, onion, ginger, garlic, oil-guzzling, starch, chicken essence and pepper

Production method:

1. Wash and slice Pleurotus eryngii and blanch it with water.

2. Wash the vegetables and blanch them (put some salt and oil in the water).

3. Pot the vegetables.

4. Heat the oil, add ginger and garlic until fragrant, then put down the Pleurotus eryngii and stir fry.

5. Add the mixed juice made of salt, sugar, oyster sauce, water starch and pepper.

6. Cook over high fire until the juice is thick. Add the onion and chicken essence.

stir-fried beans

ingredients: beans, minced pork, oil, salt, sprouts, soy sauce, chicken essence, dried peppers, peppers, onions, garlic and ginger

production method:

1. Heat wok oil, stir-fry dried peppers and peppers with low fire, and take them out.

2. Then add the washed beans and stir-fry for about 8-1 minutes.

3. Stir-fry the beans until the skin is wrinkled, set the beans aside, add minced garlic and Jiang Mo and saute until fragrant.

4. Add spicy sprouts to stir-fry the fragrance.

5. Add minced pork and stir-fry until it changes color.

6. Add a little soy sauce and salt to continue stir-frying.

7. Add a little chicken essence and stir-fry, pour in sesame oil, stir-fry evenly and turn off the heat.

sour and hot diced lotus root

ingredients: lotus root, coriander, ginger, vinegar, sugar, salt, spicy oil, starch and chicken essence

production method:

1. vinegar, sugar, salt and starch are blended together.

2. Cut the peppers and soak them in water for a while to drain. Slice ginger and cut coriander.

3. Dice the meat and soak it in water and drain it for later use.

4. Put ginger slices in the pot, spicy oil, and stir-fry the ginger slices with low fire until they are slightly yellow.

5. Pour in the diced lotus root and pepper rings, stir-fry over high heat until the diced lotus root is 7% mature.

6. Mix in the blended juice. Stir-fry until the diced lotus root is fully cooked and the juice is sticky and bright.

7. Put chicken essence and coriander in the pan.