2 yuba and 30g auricularia auricula.

50g of vermicelli and 50g of carrot.

50 grams of peas, Pleurotus ostreatus 100 grams.

Ginkgo biloba 30g garlic 2~3 petals.

Clean water

Vegetarian hodgepodge

Step 1

Soak yuba in warm water until soft; Boil ginkgo in a small pot and peel off brown clothes; Soak vermicelli in cold water; Peel and slice carrots; Pleurotus ostreatus flying water; Tear off the tendons at both ends of peas; Soak Auricularia auricula in warm water, sprinkle with 1 tablespoon raw powder, knead for a while, and rinse with clear water; Chop garlic into a paste.

Second step

Hot oil pan, saute garlic.

Third step

Add carrot slices and stir-fry until soft.

Fourth step

Add auricularia auricula and stir-fry evenly;

Step five

Add vermicelli, sprinkle water and stir-fry evenly;

Step 6

Add ginkgo and stir well.

Step 7

Add yuba and stir-fry evenly;

Step 8

Add Pleurotus ostreatus and stir-fry evenly;

Step 9

Add peas and stir well;

Step 10

Add water less than half of the ingredients and cook over medium heat until the water is dry;

Step 1 1

Add 1/2 teaspoons of sugar;

Step 12

Add about 2 tablespoons of oyster sauce;

Step 13

Stir well and taste. If it is not salty enough, you can add a little salt to taste.