Pour it hot on the minced garlic and chopped green onion. After the fragrance is aroused, add one spoonful of light soy sauce, two spoonfuls of aged vinegar, one spoonful of Chili oil and one spoonful of sesame oil, and stir well. Wait five minutes before eating, it will be more delicious. Prepare a small bowl of raw mixed zucchini, according to the size of zucchini, pour in a proper amount of rice vinegar, soy sauce, sugar, salt and sesame oil, stir well, pour a little cold boiled water on shredded zucchini to melt it, stir well and turn it into juice. After peeling three pieces of garlic, pat it flat with the back of a knife, then cut it into fine garlic and put it in a bowl with dried red pepper. Just blanch the zucchini in boiling water, rinse it in cold water and add the seasoning. Slice Xihu Road in excess water, then drain the water, add sesame oil, salt, monosodium glutamate sugar, soy sauce and Chili oil and stir well.

Now let's make the sauce. Pour all the auxiliary materials, such as soy sauce, oyster sauce, balsamic vinegar, sesame oil and white sugar, into a bowl, and then beat them with a manual blender until the white sugar is dissolved and emulsified with water and oil, as shown in the figure. Slowly pour the vegetable juice into the bowl filled with flour, while using chopsticks to disperse the flour until the water disappears, take out the chopsticks, knead the dough with your hands until smooth, and let it stand for 20 minutes. Peel the pumpkin, take out the inner pulp, rub it into filaments, add a spoonful of salt, mix it evenly by hand, wait for ten minutes, kill the water inside, put it on a cutting board and chop it into stuffing, then squeeze it out with water and put it in a basin for later use.

Wash dried seaweed and fungus and soak them in water for more than half an hour in advance. After soaking, cut the dried seaweed into smaller pieces and chop the fungus for later use. Break up the eggs, pour them into the oil pan, fry them and cool them. If they are big, you can cut them into pieces with a knife for later use. Wash the zucchini, cut into zucchini to make stuffing, shred the zucchini first, and then marinate it with salt for 1 10 minute. After marinating, be sure to squeeze out the water for later use, and then stir-fry some eggs and put them into the zucchini to mix well. The zucchini stuffing made in this way is delicious in jiaozi and buns.