Sauté ed broccoli with mushrooms and carrots Ingredients: 1 broccoli, 100g crab mushroom, a carrot, 2 shallots, a small piece of ginger 1, whole garlic, a little oil, 1 tablespoon oil, a proper amount of salt and a little spiced powder. Practice 1, broccoli is torn into small flowers, soaked clean and soaked in water 1min. It's too cold to fish out at once, so the only thing left is drainage intervention. 2, crab mushrooms to the roots, soaked and washed, carrots cut into red plum blossoms. 3. Cut onions and garlic. 4. Heat the wok, add some oil and stir-fry shallots and garlic, then stir-fry carrots. 5. Add the crab mushroom, add 1 tbsp oil and stir-fry until fragrant, add broccoli, and finally add salt and spiced powder and stir well.

Prepare lotus root, shallots, dried peppers, green peppers, small peppers, edible salt, vegetable oil, white rice vinegar, soy sauce, sugar and starch in advance. 1, peeled lotus root, washed and cut into cubes, and washed twice with warm water. Boil a pot of hot water, add a teaspoon of salt and a little oil, pour lotus root diced water 1min, scoop it up, cool it with cold water, and drain it. 2. Mix a bowl of seasoning juice, put edible salt, soy sauce, white rice vinegar and white sugar into a small dish, then add a proper amount of cold water and stir evenly with chopsticks. Wash the green pepper and cut into sections. Slice shallots and dried peppers. 3. Put the oil in the wok, stir-fry the dried peppers until fragrant, pour in diced lotus root, stir-fry with strong oil for 30 seconds, pour in the stir-fried seasoning juice, add green and red peppers and shallots, stir-fry for another 30 seconds, and pour in water starch to thicken, and then take out the pan.

Cold purple cabbage 1. Prepare a cabbage in advance, cut off the underground stem, and then cut it into filaments. The thinner, the better. Most shallots are shredded, put together with Chinese cabbage, washed and decolored with appropriate amount of cold water, cleaned, picked up and put into a basin for later use. 2. Prepare more than half of the peppers in advance, cut them into granules after removing seeds, cut the millet and spicy ones into rings, beat the garlic a few times, then make garlic paste, add 2g of edible salt and10g of white rice vinegar, and stir to melt. 3. Pour the fried ingredients and purple cabbage into the pot, stir well and serve. 4. Ok, a light and crisp cold purple cabbage is ready.