1, garlic and Wuta vegetables

Ingredients: 200 grams of black cabbage;

Seasoning: a little salad oil, a proper amount of salt and 3 cloves of garlic.

Practice:

(1) Break Wuta vegetables into small bundles from the roots, then wash and drain, and chop garlic for later use.

(2) After the pot is hot, pour the oil, pour the washed Wuta vegetables into the pot, stir-fry for a while, stir-fry until the leaves of Wuta vegetables are a little soft, pour the minced garlic, and continue to stir-fry.

(3) Turn off the fire after the garlic is fragrant, add a little salt, stir-fry evenly in the pan and serve.

2, mushroom ear Wuta vegetables

Ingredients: Flammulina velutipes 100g, 30g black cabbage.

Seasoning: appropriate amount of salt, some black fungus, 2 teaspoons of cooking oil.

Practice:

(1) Soak black fungus in advance, then clean it for later use, cut off the root of Flammulina velutipes, and clean it for later use, and break Wuta vegetable into small pieces and then clean it for later use.

(2) Add a proper amount of water into the pot to boil, then pour in Flammulina velutipes, blanch it for 10 second, and then take it out.

(3) After dropping a few drops of oil into the pot, blanch the Wuta vegetables for a while.

(4) Add an appropriate amount of cooking oil to another pot, pour the Wuta vegetables after the oil is hot, add a little salt and stir fry, stir fry for a while and then serve out.

(5) Pour the auricularia auricula into the pot and stir fry, then pour the Flammulina velutipes and stir fry evenly, add a proper amount of salt, then take it out and put it into a dish filled with Wuta vegetables.

3. Stir-fry Wuta vegetables

Ingredient: Wuta vegetable 500g.

Accessories: appropriate amount of oil, salt 1 spoon, a little chicken essence.

Practice:

(1) Pick and wash Wuta vegetables for later use.

(2) Oil a hot pan, pour in Wuta vegetables, stir-fry them evenly over high fire, and add 1 spoon of salt to taste.

(3) Stir-fry until the Wuta vegetables appear soft and collapse, add a little chicken essence to taste, and then serve.

4. Fried dried tofu with Wuta vegetables

Ingredients: 400g of Wuta vegetable, 0/00g of dried bean curd/kloc.

Seasoning: 3 cloves of garlic, salt, monosodium glutamate and salad oil.

Practice:

(1) If you use "small eight leaves" to collapse vegetables, you can peel off the whole leaves and wash them for later use. For example, the large-scale collapsed vegetables of plants are washed, cut in half from the middle, and blanched 1 min in boiling water filled with oil and salt for later use. Wash and slice the dried tofu, pat the garlic cloves flat and peel them.

(2) Heat the oil in a hot pot to 50% heat, add garlic cloves and saute, add dried bean curd and stir-fry, then add the cooked Wuta vegetables, stir-fry evenly, add salt to taste, add monosodium glutamate and mix well before taking out the pot, and serve on the plate.

Tip: put some salt and oil in boiling water when cooking vegetables, and the cooked vegetables will be shiny and have a good appearance. However, attention should be paid to the temperature, and boiling water should be used quickly.