1. Cabbage broad beans

(1) The broad beans are peeled off and washed.

(2) Boil in water until it is cooked and fished.

(3) Take it out and put it in a bowl.

(4) Chop the cabbage into fine powder.

(5) Red-fingered peppers are diced.

(6) put the chopped cabbage and red pepper into a seasoning bowl.

(7) add walnut oil.

(8) add soy sauce.

(9) stir evenly.

(1) pour it on the cooked broad beans.

2. Vegetarian-roasted eggplant

(1) Cut the eggplant into long strips and soak it in cold water for 2 minutes. This will not only save fuel, but also make the eggplant discolored.

(2) Heat 2 tablespoons of oil in the pan.

(3) Drain the soaked eggplant, put it in a pot and stir-fry over low heat.

(4) Cover and stew, and turn it frequently on the way to avoid pasting the bottom.

(5) Cook until the eggplant becomes soft.

(6) Add green pepper, garlic and seasoning and fry until the green pepper is cut off.

3. Boiled eggplant with potatoes

(1) Eggplant is too long to shoot, so it is directly cut into pieces and put in a bowl.

(2) Long eggplant, potatoes and tomatoes are cut into pieces for later use. I like to add some tomatoes to everything I eat recently. The weather is hot and sour is more appetizing.

(3) fry both sides of potatoes in oil and brown them;

(4) After the potatoes are browned on both sides, put them out for later use, and oil the eggplant;

(5) After frying the eggplant, pour the tomatoes and fried potatoes into the pot. Then add salt, oil, pepper, ginger powder, thirteen spices, soy sauce to taste, and add a little water for 3 minutes.

(6) pan and plate.