Ingredients: 1 carrot, 200 ml of coconut milk, auxiliary oil, appropriate amount of salt, appropriate amount of white sugar, appropriate amount of onion, appropriate amount of cabbage, appropriate amount of purple cabbage, appropriate amount of dried flower mushrooms, 3 pcs. Steps 1. Tear the cabbage and purple cabbage into small pieces by hand 2. Cut the carrot into small slices and the onion.

Shred 3. Soak mushrooms until soft, remove stems and slice 4. Slice ginger and garlic 5. Coconut juice, pour 200ml and set aside 6. Boil water 7. Put all vegetables in boiling water, cook for a while, remove and set aside 8. Heat pot

, put a little oil, put the ginger slices, garlic slices and salt into the pot 9. Pour in the mixed vegetables and stir-fry for a while 10. When the vegetables are cooked, pour in 200ml coconut milk and stir-fry evenly 11. Place on a small plate

Tip: This dish is relatively light.

No need to add soy sauce to avoid affecting the appearance.

Varieties of mixed vegetables can be freely combined.

Just put whatever you have at home. The richer the colors, the more balanced the nutrition.

Boiling the ingredients first can remove the astringent taste of the dish and shorten the frying time. It is a delicious and healthy home-cooked dish that does not cause excessive heat.