Ingredients for stir-fried cauliflower: cauliflower, minced vegetarian meat, dried red pepper, and green pepper.

Seasoning: light soy sauce, mature vinegar, vegetable oil, minced onion, ginger and garlic, Sichuan peppercorns, salt.

Method: 1. Break the cauliflower into small florets and wash them.

Cut the green pepper into shreds and the red pepper into sections.

2. Put oil in the pot, heat it up and fry the Sichuan peppercorns first to make them fragrant, then add red pepper and minced onion, ginger and garlic and stir-fry until fragrant. You can add more red pepper, it needs to be spicier to make the flavor more fragrant.

3. Then add the minced meat and fry until it changes color. Add some soy sauce, then put the cauliflower into the pot and stir-fry over high heat until the cauliflower is cooked. During this period, some light soy sauce should be added to enhance the flavor. The most indispensable thing is

Vinegar, without vinegar the dish would be tasteless.

4. Finally, add salt to taste and some green pepper to make the color of the dish look good, and that’s it.

Absolutely delicious dish.

It is also delicious without adding minced meat. Ingredients for vegetarian roasted eggplant: one long eggplant (300g), 1 red pepper, 1 green pepper, and 4 garlic cloves.

Seasoning: 1/4 tsp fine salt, 1 tbsp light soy sauce, 1 tsp sugar, 1/2 tsp mushroom essence.

Method: 1. Cut the eggplant into long strips and soak in cold water for 20 minutes.

This saves fuel and won't discolor the eggplant.

2. Heat 2 tablespoons of oil in the pot.

3. Drain the water from the soaked eggplant, put it into the pot and stir-fry over low heat.

4. Cover and simmer, stirring frequently to avoid burning the bottom.

5. Cook until the eggplant becomes soft.

6. Add green and red peppers, garlic, and seasonings and stir-fry until the green and red peppers are broken. Cook the potatoes and eggplant. Ingredients: one eggplant, one potato, and one tomato.

Ingredients: salt, oil, pepper, ginger powder, thirteen spices, light soy sauce.

Method: 1. The eggplant is too long to be photographed, so I just cut it into pieces and put it in a bowl. 2. Cut the long eggplant, potatoes, and tomatoes into pieces for later use.

I like to add some tomatoes to everything I eat these days. The weather is hot and the sour ones are more appetizing; 3. Fry the potatoes in oil until both sides are browned; 4. After the potatoes are browned on both sides, take them out and set aside. Pass the eggplants with oil as well; 5. Fry them well.

After the eggplant, add the tomatoes to the pan along with the fried potatoes.

Then add salt, oil, pepper, and ginger powder.

Thirteen spices, season with light soy sauce, add a little water and simmer for 3 minutes, remove from the pan and serve on a plate.

Ingredients for roasted eggplant with chopped pepper: red pepper; eggplant.

Seasonings: starch, minced garlic and ginger, oil, oyster sauce, sesame oil, salt, vinegar, MSG.

Method: 1. Wash the eggplant, cut into strips, soak in salt water for ten minutes, and remove.

2. Put two tablespoons of dry starch and try to make every eggplant covered with dry starch (this way, it will absorb less oil when frying).

3. Heat the oil in a pot to 70% heat, fry the eggplants in the pot, remove the eggplants after frying, and use oil-absorbing paper to absorb excess oil.

4. Mince garlic and ginger.

5. Take a bowl, pour the vegetarian oyster sauce, vinegar, water, salt, MSG, sesame oil and water starch into the bowl and stir evenly.

6. Leave oil in the pot, add minced garlic and ginger, add eggplant, add a small spoonful of chopped pepper, and stir-fry for half a minute.

7. Add the prepared sauce and stir-fry evenly.

Ingredients for roasted eggplant with edamame: 1 round eggplant, 1 handful of edamame, garlic.

Seasoning: oil, salt, soy sauce.