1. Vegetarian ham rolls (1) Ingredients: One cucumber, five ham slices, a little enoki mushroom, one green pepper, one garlic, and a little ginger.

(2) Accessories: a little soy sauce, a little oil, and a little chili sauce.

(3) Peel and shred the cucumber, slice the garlic, cut the green pepper into strips, and process the tail of the enoki mushrooms.

Boil the enoki mushrooms and set aside. Wrap the enoki mushrooms and cucumbers in the ham slices. Use toothpicks to pinch the two ends of the ham slices together. Sauté the garlic, ginger and green peppers in oil until fragrant. Pour in the sauce to taste. Pour the sauce in and cook.

You can wrap it with ham and vegetables.

2. Oyster sauce vegetable dish (1) Ingredients: 300g cauliflower, 100g thin louver, appropriate amount of fungus, appropriate amount of winter bamboo shoots.

(2) Accessories: 3 tablespoons of cooking oil, 2 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce, and 1 star anise.

(3) Cut the thin louver into a rectangle, then roll it up and tie it.

Cut the cauliflower into small florets, soak the fungus in water, and slice the winter bamboo shoots.

Then blanch the cauliflower, louver knots, and winter bamboo shoots in boiling water.

When the pan is hot, add cooking oil.

Add the four ingredients together and stir-fry for 1-2 minutes.

Add oyster sauce to taste.

Add some dark soy sauce for color.

Stir well and add a bowl of water.

Add one star anise.

Cover the pot and bring to a boil over high heat, then reduce to medium to low heat and simmer for 15 minutes. Finally, decide whether to add salt according to your own taste.

3. Mushroom and cabbage sum (1) Ingredients: Choy sum (a dozen pieces) Shiitake mushrooms (a dozen pieces) (2) Seasoning: Salt (1 teaspoon) Oyster sauce (1/2 tablespoon) Light soy sauce (1 tablespoon)

Water starch (appropriate amount) edible oil (appropriate amount) (3) Prepare mushrooms and cabbage and wash them.

Boil an appropriate amount of water in a pot, add 1 teaspoon of salt and a little cooking oil, then add the cabbage and blanch it, remove and place on a plate.

Put the mushrooms into boiling water.

Heat a little oil in a pan, add the mushrooms and stir-fry.

Add half a bowl of water, oyster sauce and light soy sauce.

Stir-fry evenly and cook briefly until the mushrooms are cooked.

Arrange the cooked mushrooms on the plate with the choy sum already on it.

Add appropriate amount of water starch to the remaining soup in the pot to thicken it into a thin gravy.

Pour evenly over the mushrooms and cabbage on the plate.