Method 1

Ingredients

Small piece of ginger 2 slices of cabbage 2 green peppers one green pepper onion half ? Half a carrot ? A few fungus 100g of pork

4 mushrooms 10 quail eggs 2 cloves of garlic 2 tablespoons of salt 2 tablespoons of cooking wine 1 tablespoon of chicken essence ? Oyster sauce a large spoon

Soy sauce two tablespoons of starch a large spoon sugar a small spoon

Practice Steps

Fungus beforehand soaked, ginger and garlic chopped fine, and then cut the vegetables are good spare

2. quail eggs boiled, peeled off the shells and spare

3. hot pot of oil, the ginger and garlic first sauté

4. put the meat slices stir fry

5. put a little salt

6. first put the carrots, cabbage bang, onion stir fry for a minute

7. and then add the rest of the vegetables to stir fry together

8. the seasoning is good

9. vegetables are stir fried until the eight minutes of maturity, add the quail eggs

10. add the right amount of sesame oil

11. Finally, add the seasonings, stir fry for about half a minute, start the pan

Practice two

Information on the ingredients?

Winter pickles two branches of winter bamboo shoots a carrot a mushroom 8 yellow cabbage a handful of black fungus a number of ? Dried tofu a packet of soybean sprouts half a catty Oil moderate amount ? Salt, salt and sugar. MSG to taste Sugar to taste

Steps

1. Clean and dry the asparagus, soybean sprouts, pickles, dried tofu and carrots.

2. Soak the yellow fungus, black fungus and shiitake mushrooms in advance and drain well.

3. Cut the asparagus and carrots into equal sized pieces.

4. Cut the winter pickles into small pieces of the same size.

5. Mushrooms cut into segments.

6. yellow cauliflower soak down, squeeze out the water, remove the tip can be.

7. soybean sprouts remove the tail, rinse just fine.

8. dried tofu cut into the same small pieces.

9. Wok is hot, pour in a little more than the usual stir-fry oil. When the oil is hot, pour in the asparagus and carrots first.

10. Stir-fry on medium-low heat until 7 mature, then pour in the winter pickles.

11. medium-low heat slowly stir-fry the vegetables evenly, until the flavor of winter vegetables.

12. Pour in the mushrooms and stir-fry until soft. Pour in soybean sprouts and black fungus. Stir-fry slowly over low heat until the soybean sprouts are soft.

16. Finally add the dried tofu.

17. Stir-fry with low heat, slightly stir-fry can be. Stir-fry to here vegetables are basically cooked.

18. winter pickles salty, taste is not suitable for your taste. If the light in the appropriate amount to add some salt.

19. Add a spoonful of sugar.

20. Add a small amount of monosodium glutamate.

21. All stir-fry mix evenly on the fire out of the pot.

Practice three

Ingredients?

Carrots 100g Split peas 100g Fennel bulbs 100g ? Garlic 100g ? Ginger 100g ? Shiitake mushrooms 50g

Black fungus 50g Yellow cabbage 50g ? Asparagus 70g ? 70 grams of golden mushroom 70 grams of potherb mustard 70 grams ? Oil to taste Salt to taste ?

Sugar moderate amount ? Ginger 4 cloves of garlic?

Step by step

1. A large collection of ingredients

2. Finely shred the main ingredients, and chop the ginger and garlic.

3. Pour oil in a hot pan, sauté the mushrooms and cauliflower in hot oil, season with salt, and serve when browned.

4. Heat oil in a wok, stir-fry carrots and beans, season with salt and remove from the pan.

5. Heat oil in a wok, stir-fry bulb fennel and ginger, season with salt and remove from the pan.

6. Heat the oil in a pan and stir-fry the fungus and bell peppers, season with salt and remove from the pan.

7. Pour oil in a hot pan, heat ginger and garlic, stir fry, put sugar to taste.

8. Add garlic, stir-fry and brown.

9. Finally, all the previous fried pour in.

10. Stir fry evenly can be removed from the pot.

Tips

1. If the fried portion of all the vegetables to be separated from one by one to fry; fried portion of small can be similar to the need to cook time in the fried together.

2. Ginger and garlic are used in the stir-frying of the plum/potherb mustard, and a bit of sugar is added to flavor the stir-frying in order to fully demonstrate its fresh flavor.

3.

Quarter sheet of Chinese lily leaves Half of a smaller carrot One cucumber Four black fungus ? Five dried shiitake mushrooms ?

A small handful of golden broccoli A third of a branch of asparagus A small stick of soy sauce melon Sugar Sugar 2 to 3 grams ? Salt Sugar 2 to 3 grams of oil 15ml

Steps

1.? Soak the fungus, shiitake mushrooms and golden broccoli in warm water and wash them together with the lily pads, carrots, cucumbers and asparagus.

2.? In the hundred leaves, fungus, mushrooms, asparagus, soy sauce melon cut into julienne, carrot shaved into julienne, cucumber skin shaved into julienne.

3. Oil in a pot of hot, in turn into the shredded mushrooms, fungus, golden broccoli stir-fried until fragrant, into the carrot shredded stir-fried for half a minute, into the asparagus stir-fried for half a minute, into the rest of the shredded vegetables stir-fried for half a minute.

4. Add about a tablespoon of stock or water and bring to a rolling boil for about two minutes.

5. Add salt and sugar and stir well, turn off the heat and start the pan.

Eight treasures pickles

Ingredients used

Sauce lumps 1 piece of 1 bag of dried radish kelp moderate amount of sea cabbage moderate amount of pine nuts moderate amount of peas moderate amount of soybeans moderate amount

Peanut rice moderate amount of orange stalks moderate amount of salt 3 grams ? Soy sauce moderate amount of dark soy sauce moderate amount of mustard oil moderate amount of vinegar

Vinegar moderate amount ? Cooked white sesame moderate

Practice steps

1. ready to wash with water drop kelp, sea cabbage chopped;

2. Garcinia Cambogia oil can be their own frying, you can also buy ready-made;

3. xiaoshan radish dried a packet of do not use water to wash;

4. xiaoshan radish dried and orange stalks with the first Stir a little;

5. Prepare a small plate of pine nuts;

6. Cooked pimples washed with water and sliced;

7. Peanut rice a little bit of oil;

8. Peas, soybeans moderate, blanch with water;

9. Put a variety of raw materials: mustard greens, dried radish, orange stems, kelp, cabbage, peas, peanuts, peanuts, pine nuts, green beans to add soy sauce, old soy sauce, vinegar oil, oil and soya sauce. , old soy sauce, garcinia cambogia oil, mustard oil, vinegar and mix evenly!

Note:

This dish, although called the eight treasures of the vegetable, it is not necessary to put enough eight kinds of vegetables, you can be flexible according to their own favorites, put more of a variety of vegetables, but also as delicious.