1. Wash the vegetables one by one.
2. Soak the fungus in cold water in advance.
3. Boil the peanuts with thirteen spices, salt and water, and let cool for later use. Cut the other dishes into pieces and slices separately.
4. Just blanch broccoli, celery, snow peas, and lotus root with water.
5. Remove the controlled dry water for later use.
6. Heat oil and thirteen incense in a pot.
7. Put the mushrooms in the pot.
8. Then add carrots and tofu and stir fry.
9. Put in the fungus one by one and replicate evenly.
10. Pour in various blanched vegetables and stir-fry evenly.
11. Add peanuts.
12. Add salt and chicken powder to taste.
13. Turn off the fire. Just stir evenly.
14. Crisp and refreshing. Especially on a table full of meat, serve a plate of assorted vegetables and immediately empty the plate. Try it if you don't believe it.
Tips:When blanching vegetables, just cut them off, don't overheat them.
