1, carrot+bean bubble
Ingredients: carrot, bean curd, vegetable oil, salt, ginger, salt, sesame oil, Jiang Mo.
Chop beans, mince ginger, peel carrots and rub them into fine shreds.
Heat oil in the pot, add carrots and stir-fry slowly, soften them, fish them into a container and let them cool.
Later, put the beans in, mix them with carrots clockwise.
Add some salt, sesame oil and Jiang Mo, and mix well again.
2, carrots+cucumbers
Ingredients: carrot, cucumber, Jiang Mo, vegetable oil, sesame oil, salt.
Wash cucumber and carrot separately, peel and shred them, and then mix them in a container.
Cut ginger into powder, stir-fry it with oil, and pour it on the mixed stuffing with oil.
Then pour in the right amount of sesame oil and stir quickly clockwise for a few times.
Add salt and continue to mix clockwise.
3, cabbage+mushrooms
Ingredients: Chinese cabbage, mushrooms, minced olives, sesame oil, salt.
Wash and chop Chinese cabbage, marinate with a little salt 10 minute, and squeeze out the water for later use.
Chop the mushrooms for later use, add the minced olives to the cabbage stuffing, and mix slightly clockwise.
Add mushrooms, oil and salt, and mix well clockwise.
4, mushrooms+rape
Ingredients: Lentinus edodes, rape, salt, delicious, sweet noodle sauce, cooked oil, sesame oil.
Wash and chop the rape for later use, soak the mushrooms in advance and cut them into pieces.
Mix the rape and mushrooms together in a container, add salt, all delicious, sweet noodle sauce, cooked oil and sesame oil, and mix well clockwise.
5, eggplant+mushrooms
Ingredients: eggplant, shiitake mushrooms, all delicious, salt, corn oil.
Soak mushrooms, wash and cut into powder.
Wash eggplant, cut into strips, marinate with salt 10 minute, then squeeze out the marinated water and chop it.
Eggplant and Lentinus edodes are mixed together in a container, with salt, corn oil and fresh taste, and mixed clockwise.
6, spinach+fans
Ingredients: spinach, vermicelli, noodle sauce, soy sauce, oil and salt.
Wash spinach selectively, blanch it to remove oxalic acid, take it out and soak it in cold water.
Soak the vermicelli in cold water until soft and chop it.
Squeeze spinach, chop it, add flour paste, soy sauce, vegetable oil and sesame oil and mix well.
7. Sauerkraut stuffing
Ingredients: 500g sauerkraut, 3g salt, appropriate amount of fresh vegetable powder, 30g Jiang Mo, soy sauce and peanut oil.
Chop the sauerkraut, wring out the water, soak it in heated water, and wring out the water (be careful not to wring it too dry).
Then put the chopped sauerkraut into a pot, add salt, fresh vegetable powder, Jiang Mo, soy sauce and peanut oil and stir well.
Leave it for 15 minutes.
8, cabbage+dried fragrant
Ingredients: 300g of Chinese cabbage, 200g of dried fragrant mushrooms, 4g of edible salt, 2g of fresh vegetable powder, 0g of Jiang Mo/kloc-0, 0g of vegetarian oyster sauce/kloc-0, 0g of sesame oil/kloc-0, 5g.
Chop the cabbage, add sesame oil and mix well.
Chop the dried fragrant mushrooms and fresh mushrooms and put them in Chinese cabbage.
Add Jiang Mo, oyster sauce and sesame oil and mix well. Add salt and fresh vegetable powder and mix well before wrapping.
9, celery+radish
Ingredients: celery 1 kg, bean curd skin 1 piece (dried bean curd is also acceptable), carrot, Jiang Mo, peanut oil, pepper, salt, pepper, pepper noodles and fresh vegetable powder.
Old terrier and old leaves are removed from celery (some young leaves can be left), washed, scalded in boiling water for more than 20 seconds, taken out, chopped and squeezed.
Chop the bean curd skin, add 1 tablespoon peanut oil to the oil pan, add a few prickly ash and fry until fragrant, then take it out. Add the bean curd skin into the oil and stir-fry until a few drops of soy sauce can be dropped, and then take it out of the pan for later use.
Pour celery, bean curd skin and Jiang Mo into a large container, then add salt, a little pepper, pepper noodles and fresh vegetable powder and stir evenly.
10, carrot+potato+mushroom
Ingredients: carrots, potatoes, mushrooms, salt, vegetable oil.
Wash potatoes, peel them and dice them, add a little water and put them in the microwave oven for 15 minutes. At the same time, wash mushrooms and carrots separately and dice them.
Take out the potatoes, add carrots and diced mushrooms, sprinkle with appropriate amount of salt, add a little water and put them back in the microwave oven again 10 minute.
Take out the bitten ingredients, press them with a spoon a few times and stir them into mud.
Pour oil into the pot, add mashed potatoes, stir-fry until it tastes good, and crush it again to turn it into mashed potatoes.