1. All dishes except vermicelli are cut into strips
2. The vermicelli is soaked in hot water.
3. Let the asparagus warm up for 20 seconds, remove it and put it in ice water. This can maintain the bright green color.
4. Carrots blanched for 8 ripe
5. Put oil in the pot and start to sauté the mushrooms. At this time, add a small amount of black pepper and salt. Stir-fry the moisture of the mushrooms.
6. At this time, there is a certain small fire, and to turn the fans slowly, you need to use chopsticks.
7. Add light soy sauce to taste and tones. Continue to turn fans
8. Add all the greens, still low heat. Add salt and lemon juice.
9. Stir evenly over low heat.
Tips:This dish needs fans to taste and it doesn't stick to the pot, but it has to be simmered slowly. Please search WeChat public account Su Wei Ping Sheng, there are more recipes waiting for you
