Colorful diced vegetables

1

Cut the prepared dishes into dice. Cabbage, cowpea horns, onions, tomatoes. Carrots should have been diced, but I did it to practice my skills.

2

Shred fresh ginger. Slice garlic. The garlic can be chopped and peeled before slicing. Garlic is very interesting. No matter how you shoot it, it will be shredded along the silk, so that it can be easily sliced. Slice slices are easy to cook and will not taste spicy garlic.

3

Heat the wok, heat the pan to cool the oil, change to low heat after heating, and fry the fragrant red pepper. Fish it out and don't use it.

4

Saute the ginger and garlic slices until fragrant, add carrots and stir-fry until soft. Serve it out for use.

5

Add a little oil and stir-fry the onions and tomatoes. Just stir fry it. Also serve it out for use.

6

Vegetables to be used.

7

Wash the pan of stir-fried tomatoes and onions. Heat it up and add a little oil to stir-fry cowpea horns and cabbage directly. Don't worry about not having seasonings. There were enough seasonings for the first two dishes. These two vegetables do not have much water, so you can cook a little bit of water, just a little bit. A little too much will be cooking and affect the taste.

8

I forgot to explain: This cowpea horn was left over from the last time. The glutton was afraid that it would go bad, so he sprinkled some salt and put it in a plastic bag and put it in the refrigerator, so I didn't use the salt in the frying pan this time.

9

The cabbage was also left over from last use, just a little bit. Today's highlight is to "search the refrigerator" and clean up the leftovers.

10

Stir fry cowpea horns and cabbage until soft, add carrots and stir fry to let the dishes taste each other. You may feel dry and cook a little more water.

11

Next, you can add onions and tomatoes. Tomatoes are juicy, so stir quickly and evenly until they taste. You can cook the water again to avoid burning the pan.

12

I cooked a little bit of water to ensure a uniform taste without burning the pan.

13

It's ready to be served on the plate, and this is how it looks.

14

Coupled with two rice, the gluttons always eat on one plate like this, and eat easily alone.

15

Modify this picture and prepare it for a finished product drawing.

Beans are a vegetable abundant in summer. Contains various vitamins and minerals. The tender bean pods are thick and fleshy, crispy and tender when fried. They can also be blanched and mixed cold or marinated. The pods are long and tubular, crispy and soft. There are two common types of white beans and green beans. Nutritional value Beans are rich in vitamins b, c and plant protein, which can calm people's minds. Regulate the digestive system and eliminate chest and diaphragm distension. The edible value of the beans is reasonable, replenishing qi, kidney, and strengthening the stomach, and regulating the five internal organs. The beans are suitable for the general population. They can be eaten by the general population