(1) the main ingredients: a cucumber, five slices of ham slices, a few mushrooms, a green pepper, a garlic, a little ginger.

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

(3) Peel and shred the cucumber, slice the garlic, cut the green pepper into strips, and take care of the tail of the enoki mushrooms. Sautéed mushrooms standby, mushrooms and cucumbers wrapped in ham slices, with a toothpick to the ends of the ham slices clamped together, the garlic, ginger and green peppers with oil burst incense, the sauce poured into the seasoning, the sauce poured on the ham ham veggie rolls done, can be.

2, oyster sauce vegetarian

(1) main ingredients: 300 grams of cauliflower, 100 grams of thin leaves, fungus moderate, asparagus moderate.

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

(3) Thinly cut the lily leaves into rectangles, then roll them up and tie them in a knot. Cut the cauliflower into small pieces, soak the fungus in water, and slice the asparagus. Then blanch the cauliflower, lily leaf knots and asparagus slices in boiling water separately. Heat a wok and pour in cooking oil. Stir-fry the four ingredients together in the wok for 1-2 minutes. Add oyster sauce to taste. Add some dark soy sauce for color. Stir fry well and add a rice bowl of water. Add one star anise. Cover the pot with a lid and bring to a boil over high heat, then turn to medium-low heat and simmer for 15 minutes, adding salt or not according to your taste.

3, Shiitake mushrooms and vegetable hearts

(1) main ingredients: vegetable hearts (ten or so) Shiitake mushrooms (ten or so)

(2) Seasonings: salt (1 teaspoon) oyster sauce (1/2 tablespoon) soy sauce (1 tablespoon) water starch (moderate) cooking oil (moderate)

(3) Prepare the Shiitake mushrooms, cabbage hearts, and wash them. Boil a moderate amount of water in a pot, now mix in 1 teaspoon of salt and a little cooking oil, then drop in the vegetable heart blanch, fish out and arrange on a plate. Blanch the mushrooms in boiling water. Heat a little oil in a wok and stir-fry the mushrooms. Add half a bowl of water, add oyster sauce and soy sauce. Stir-fry well and cook briefly until the mushrooms are cooked through.

Arrange the cooked mushrooms on a plate with the cabbage. Add the remaining broth to the pan and thicken the sauce with a small amount of water starch. Drizzle evenly over the mushrooms and choy sum on the plate.