Ingredients: 200g lotus root, 2 pieces of qianzhang, 300g spinach, 300g shepherd's purse; accessories: appropriate amount of oil, appropriate amount of salt, a little MSG, appropriate amount of black fungus, 1 pickled cabbage, 1 mustard mustard, 1 carrot, 100g tofu fruit, yellow

200g bean sprouts, 200g celery, assorted vegetables 1. Prepare 11 kinds of vegetables. Pick, wash, drain, and cut them separately for later use.

Please click to enter the picture description 2. Turn on high heat, heat the pot, pour in an appropriate amount of salad oil, stir-fry the dried shreds, add an appropriate amount of salt, stir-fry until cooked, scoop up and put into a large basin.

Please click to enter the picture description. 3 Use the same method to stir-fry and stir-fry the soybean sprouts, pickled cabbage and shepherd's purse, then scoop them up and put them into a large basin.

Please click to enter image description 4. Then pour oil and fry celery.

Please click to enter the picture description. 5. Pile the fried vegetables separately according to their colors.

Please click to enter the image description 6 layer by layer on top.

Please click to enter the picture description 7 There is one spinach left at the end.

Please click to enter the picture description 8. Pour all the fried vegetables into the wok, sprinkle some MSG, and mix well with a spatula repeatedly; the colorful, refreshing and delicious "assorted vegetables" with a huge project are finally ready.

Please click to enter the picture description Tips 1. Each vegetable should be separated and fried with salt. 2. A little more oil should be used to make it delicious. 3. Just add some MSG when mixing at the end. 4. You can also add other vegetables.