Egg yolk pumpkin
Prepare the ingredients, peel the pumpkin and simmer it, cut into strips about 1 cm wide, steam on the pan.
Take the salted egg yolk in a small bowl. Crush it into mud, pour the oil into a hot pot, pour it into the egg yolk, and cook it until it evenly foams.
Pour in the pumpkin strip and stir fry until the surface is covered with egg yolk.
Note: Egg yolk is salty, so no salt is needed.
Prepare fresh cabbage
After washing, put it in boiling water for 30 seconds (water boil, drop a few drops of vegetable oil, can make the leaves green and bright)
Take out the water and keep it in the pan.
Garlic chopped, chopped, put the appropriate amount of oyster sauce in the bowl, stir well
From the oil pan, add the minced garlic, stir-fry the sauce, boil it, and pour the starch into the water.
Pour it into the simmered fire and pour the cooked juice on the cabbage.
pea corn kernels
Peas and corn peeling, carrots peeled and peeled , diced. Garlic chopped
Pour the right amount of water into the pan, add the water to the peas, corn and carrots, and drain the water.
Pour the right amount of oil into the pan and add the garlic. Sauté
Pour in peas, corn and carrots for a while, add salt and chicken flavor to taste
Dry pot image
Wash the lotus roots and cut them into thin slices. Cut the red peppers and chop the green onions.
Cool pot cold oil, add a little pepper, stir fry after a small fire, do not drain the pepper, and sauté the onion and garlic.
Put 2 tablespoons of Lee Kum Kee’s spicy soy sauce and stir well.
After the pepper is fried, you can pour the scallions and continue to stir fry, so that the scallions are evenly wrapped in sauce.
Into 1 tbsp soy sauce, salt and sugar, stir well and serve well;
Note: Because the bean curd has a salty taste, it is based on taste. Add the right amount, just adjust the taste.