One of them is vegetarian abalone:Wash the oyster mushrooms and cut them into thick slices of about seven or eight millimeters, cutting them with a flower knife on both sides. Brush the pan with thin oil, spread the oyster mushrooms in the pan and fry over medium-low heat until the bottom is golden brown, browned, and then fry on the other side. In another pot, pour in a little oil, pour in green onions, garlic, millet spicy stir-fry to make a fragrance, pour in the seasoned sauce and boil, pour in the king oyster mushrooms, and continue to cook until the juice is reduced.
The second eggplant potato:Heat the oil in the pan, pour in the eggplant potatoes and sauté quickly for half a minute, then sprinkle the green peppers on top of the oil. Put a small amount of oil in a pan, add the onion and garlic and sauté, add the sauce, wait until the sauce is thick, then add the fried potatoes, eggplant, green peppers, continue to stir, heat the juice, and cook the pan to finish.
Third, shiitake mushroom tofu:Soak the dried mushrooms in water for 30 minutes, cut the tofu, mushrooms, tomatoes, cucumbers, garlic and ginger into cubes. Heat oil in a pan, add tofu and sauté until golden brown on both sides. Heat the ginger, garlic, mushrooms, tomatoes, and cucumbers in a base oil, stir-fry until soft, and pour them into the pan. Pour in the dried mushroom water, add the oyster paste, light soy sauce and salt and simmer until the soup is dry. Pour in the cornstarch water, stir well and sprinkle with chopped onion.
Fourth, shiitake mushrooms and greens:Break the greens into small florets, clean them, control the water, remove the roots of the mushrooms and cut them into pieces. Add water to the pot and bring to a boil, add salt, blanch the mushrooms for 2 minutes, and then control the water and remove it. In another pot, add an appropriate amount of vegetable oil to the pot, add the green onion, ginger and garlic after the oil is hot, and stir-fry until fragrant. After stir-frying the accessories, add the oyster sauce, stir-fry the oyster sauce, and then add the blanched shiitake mushrooms and stir-fry for about 1 minute to bring out the fragrance. Finally, add the green vegetables, stir-fry for about 1 minute, add salt and sugar, stir-fry the seasoning evenly, then pour in an appropriate amount of water starch to make the soup thick, and finally pour in sesame oil to get out of the pot.