Assorted Dishes
by Ming Cuiyan
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Ingredients: pick the root of bean sprouts, cut celery into sections, shred carrots, wash spinach, shred winter bamboo shoots and cook to remove the astringent water, shred dried seeds, shred thousands of slices, slice lotus root, and wash fungus.
2. Put the oil in the pot and stir fry bean sprouts and pickled vegetables.
3. Stir-fry bean sprouts and pickled vegetables until 8 minutes are cooked and serve.
4. Put the oil in the pan, add dried seeds, thousand sheets, and fungus and stir fry.
5. Add the right amount of salt and water to boil for a taste and serve.
6. Put oil in the pan and stir-fry the carrots.
7. Add an appropriate amount of salt and stir-fry until it is broken and discolored, and then set aside for later use.
8. Put oil in the pan, pour the celery and stir fry.
9. Stir-fry for a while and add lotus root and winter bamboo shoots.
10. Stir-fry evenly, add appropriate amount of salt and serve.
11. Put water and an appropriate amount of oil in the pot to boil, add the spinach to blanch the water, remove and drain the water.
12. Put all the dishes into the pot, add appropriate amount of light soy sauce and sugar, and stir fry for a while.
13. Add spinach.
14. Stir-fry evenly.
15. Pour an appropriate amount of sesame oil on the finished product.
