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Pick whatever you like, choose whatever you like

Eat whatever you like~

1. Pick the soybean sprouts and wash them

2. Cut the red pepper into strips and mince the ginger

3. Add oil to the pot and stir-fry the minced ginger until fragrant

4 . Add soybean sprouts and red pepper and stir-fry

5. Add a little salt and light soy sauce to taste

1. Wash the bean sprouts and slice the okra.

2. Heat oil in a pan, add bean sprouts and stir-fry

3. Add soaked wolfberry and okra and stir-fry

4. Add rice and stir-fry

5. Add sea salt and vegetable and fruit powder to season before serving

1. Remove the leaves of celery and cut into small sections, cut the dried coriander into small strips, and mince the ginger

2. Heat up the pan, add rapeseed oil, add ginger and stir-fry until fragrant

3. Add dried fragrant seeds and stir-fry until dry

4. Add celery and stir-fry until raw

< p> 5. Finally, add salt and kombu powder to taste, stir well and serve.

1. Wash the edamame; wash and dice the mushrooms; peel, wash and dice the carrots; wash and dice the dried tofu. .

2. Blanch the diced mushrooms in water first, drain them with a colander and set aside.

3. Heat oil in a pan, put the cut tofu into the pan and fry until golden brown on all sides, set aside.

4. Use the oil in the pot to add the diced carrots and stir-fry.

5. Add in diced mushrooms and edamame and stir-fry. You can add some water and simmer for a while.

6. When the water is almost dry, add the diced tofu and stir-fry evenly, then add the golden orchid sauce.

7. Finally add some salt and kelp powder.

1. Peel the potatoes and cut them into thin slices, soak them in water, mince the ginger and chop the peppers.

2. Heat oil in a pot, add ginger and chili and sauté until fragrant.

3. Add sauerkraut and stir-fry for 2 minutes.

4. Put in another oil pan, add potato slices and stir-fry for a while

5. Add sauerkraut and stir-fry, add a little water and cover until cooked

6. Add a little salt to taste and mix evenly.

1. Soak the yuba in advance, cut the cabbage into shreds, cut the yuba into small sections with a diagonal knife, cut the red pepper into shreds, and chop the ginger.

2. Heat the pot and add oil. Add ginger and stir-fry until fragrant

3. Add cabbage and stir-fry until cooked

4. Add bean curd and stir-fry for a while

5. Add red pepper and veggie Stir-fry all the ingredients in oyster sauce until raw

6. Finally add a little salt to taste and stir-fry evenly

1. Cut the eggplant into strips and put it into a basin, pour in a little salt and spread it evenly with your hands , marinate for 10 minutes and wait for the eggplant to drain

2. Cut the red pepper into rings, remove the stems and cut the beans into sections

3. Blanch the beans in boiling water, drain them into cold water and set aside

4. Pour oil into the pot, add minced ginger and red rice pepper rings and stir-fry until fragrant

5. Add eggplant and stir-fry until eggplant becomes soft

6. Pour Add the blanched beans and stir-fry

7. Pour in the light soy sauce, vegetarian oyster sauce, and salt and stir-fry evenly and it’s ready to serve!

1. Remove the heads and tails of the snow peas, cut into strips, and wash them; peel and wash the water chestnuts; wash the carrots

2. Slice the carrots and water chestnuts;

3. Heat the oil in a pan, stir-fry the minced ginger until fragrant

4. Stir-fry the carrots

5. Add the snow peas and water chestnuts

6. Add salt and white pepper powder, stir-fry quickly for 1 minute, turn off the heat and serve on a plate

1. Wash the ingredients and cut with a knife

2. Chop the ginger and red pepper.

3. Heat oil in a pan, add ginger and red pepper and stir-fry until fragrant

4. Add all the vegetables and stir-fry evenly, add some vinegar and salt, and stir-fry until cooked through .

5. Plate and serve with rice.

1. Wash the zucchini, peel and cut into thin strips, and shred the carrots

2. Heat oil in a pan, add the shredded carrots and stir-fry evenly

3 . Then pour in shredded zucchini, keep the heat high, stir the ingredients in the pot and stir well

4. Pour in the vegetarian oyster sauce and stir-fry evenly

5. Add salt and stir-fry evenly< /p>

1. Soak the fungus in advance

2. Add some oil and salt to the pot and bring to a boil. Add carrots and white mushrooms. After two minutes, add sweet peas and snow peas, then Take it out and set aside

3. Add oil to the pot and fry the white mushrooms, carrots and fungus until they become soft

4. Then add the sweet peas and snow peas, sprinkle with salt and Quickly stir-fry the kelp powder a few times and turn off the heat

5. Sprinkle in the cashews and stir-fry evenly before serving

1. Use a spatula or iron spoon to scrape off the skin of the lotus root. Cut into long strips and then into cubes.

2. Peel and dice the carrots in the same way.

3. Gently pat the ginger and chop into coarse pieces.

4. Pour appropriate amount of soy sauce, balsamic vinegar, pickled pepper, and sand tea sauce into a small bowl and stir evenly.

5. Heat up the oil, sauté the ginger until fragrant~

6. Add the diced lotus root and diced carrot at the same time.

7. Stir-fry quickly over high heat until cooked (the diced lotus root becomes translucent).

8. Add the prepared sauce.

9. Continue to stir-fry until the diced lotus root is mature and the sauce is even and ready to serve~

1. Cut the broccoli into small pieces, cook in water, remove and soak in cold water .

2. Slice the king oyster mushrooms, not too thin. Finely chop the ginger.

3. Arrange the broccoli in a circle.

4. Stir the minced ginger with oil to release the fragrance.

5. Add king oyster mushrooms and vegetarian oyster sauce.

6. Pour in half a bowl of water, bring to a boil over high heat, add salt and fruit and vegetable powder to taste after the juice is reduced.

7. Pour into broccoli dish.

1. Shred the cabbage, green peppers and carrots, and cut the mushrooms into thin slices

2. Soak the vermicelli in cold water for 20 minutes, then cut into small sections, drain and set aside

3. Heat the pan, pour a small amount of oil, add all the vegetables, stir-fry until the ingredients become soft, add 6 ml of light soy sauce, stir-fry for a while, and remove from the pan

4. Pour into the pan Add an appropriate amount of base oil, heat it up, and add the vermicelli. Fry over high heat. When the vermicelli clumps, add a small amount of water and use a spatula to break up the vermicelli. Repeat this several times until most of the bowl of water is used up

5. Pour in the fried vegetables, add 6 ml of light soy sauce, stir-fry for a while, then add salt and stir-fry

6. Add appropriate amount of fruit and vegetable powder and black pepper before serving to make it taste even better!

1. Cut tomatoes into cubes

2. Stir-fry in hot pan with cold oil

3. Add water and add tofu cubes

4 . Add a spoonful of salt, tomato sauce, fruit and vegetable seasoning powder

5. Add the colorful beans and simmer until the juice is reduced

6. Mix with rice and eat

3. Add 1/2 teaspoon of salt to boiling water, add cauliflower and blanch until raw

4. Side dishes of your choice, mostly red peppers, lotus roots, lettuce and potatoes. Slice the red pepper and cut the lotus root into thick slices, soak in water to remove the starch

5. Heat the pan, add vegetable oil, and stir-fry the red pepper and lotus root slices

6. Cut the pepper and lotus root slices into pieces Finally, add cauliflower and stir-fry,

7. Finally add light soy sauce, salt and kombu powder to taste, sprinkle with coriander and serve

1. Wash the green peppers, remove the stems and put them in the Flatten it hard on the chopping board, it will be cooked and delicious in a while.

2. Put oil in the pot and salt together. The amount of oil should be slightly more to make it taste better.

3. Add the green peppers and press them with a shovel.

4. Press until the skin becomes soft

5. When you remove it, the skin will look like tiger skin

6. Add the black bean sauce and vegetarian oyster sauce, mix well and serve. .

Reprinted from | Life Care Volunteer Songtang Puxian Workstation

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