1. Wash vegetables, slice lotus root slices, cut cabbage leaves, slice oily tofu
2. Prepare the right amount of cumin, bay leaves, cinnamon, pepper, star anise, chili, and choose the amount of chili according to your favorite taste
3. Sliced green onion and ginger
4. Put all these ingredients into the tea bag and set aside
5. The ratio of water to marinade is 2:1. The marinade I use is bought in the supermarket, bottled marinade, and then added to the packaged seasoning package, to use these to make homemade marinade
6. Add vegetables, boil over high heat and then low heat for half an hour, turn off the heat and let cool naturally, soak for one hour
7. Take out the cooked vegetables and put them in a lunch box. Put the lunch box in the refrigerator. You can take it out when you want to eat. You can save the remaining homemade marinade and cook the vegetables next time.
