In recent years, with the continuous improvement of living standards, many people have become obese, or some people have three highs, often eating greasy dishes like big fish and big meat. So today, the editor recommends several light and refreshing home-style dishes, which are nutritious and flavorful and good to eat. Let's get started!~

Oyster Omelet with Green Onion

Ingredients: Green Onion, Wood Ear Mushrooms, Red and Green Peppers

Instructions:

1. Peel and slice the green onion, slice the red and green peppers

2. Wash and slice the wood ear mushrooms, cut the green onion slices after blanching and cooling

3. Pour all the materials into a bowl or plate

4. Add appropriate amount of salt, vinegar, chili oil, sugar, chicken broth, and sesame oil, mix well

Cabbage with Wood Ear Mushrooms

Ingredients: Cabbage, Wood Ear Mushrooms, Ginger, Garlic, Scallions, Vegetable Oil, Pepper, Soy Sauce, Salt, Chicken Broth

Instructions:

1. Cabbage and wood ear mushrooms wash

2. Cut into pieces, cut the thicker celery into smaller pieces

3. Place in a box in the refrigerator to preserve, if not immediately stir-fried, I'm making it on Wednesday morning, so I added this step

4. Heat the oil over high heat, add ginger and garlic minced, after fragrant add the celery first stir-fry, then add the wood ear mushrooms stir-fry, add pepper and soy sauce stir-fry until cooked, add salt, scallions and chicken broth to adjust the seasoning before serving

Egg with Shiitake Mushrooms

Ingredients: 3 Eggs, Shiitake Mushrooms, Carrots, Green Onions, Salt, Vegetable Oil

Instructions:

1. Prepare the raw materials; add appropriate amount of salt to the eggs and beat

2. After the egg is cooked to a solid state, chop it into small pieces and pour it out

3. In the pot, heat up a little oil, then pour in the eggs

4. After the egg is cooked to a solid state, chop it into small pieces and pour it out

5. In the pot, add a little oil, add chopped carrots, and stir-fry until fragrant, then add the shiitake mushrooms, and stir-fry

6. After the shiitake mushrooms have released their moisture, add salt and cook for a couple of minutes, add eggs, stir-fry a few times, before serving add a little green onion and stir-fry evenly

Fragrant Mushrooms and Pea Vines

Ingredients: Fragrant Mushrooms, Pea Vines, Ginger, Carrot, Salt, Vinegar, Sesame Oil, Oyster Sauce, Starch, Water, Vegetable Oil

Instructions:

1. Prepare the raw materials

2. Wash the fragrant mushrooms, then use a small knife to carve the pattern as shown in the picture

3. Wash the pea vines

4. Chop ginger into minced pieces

5. Half a bowl of water plus soy sauce, vinegar, oyster sauce, starch to make juice for later use

6. In the pot, add a little water, add appropriate amount of salt and sesame oil to boil

7. Add the pea vines after blanching for about a minute

8. Put the blanched pea vines into the plate

9. In the pot, add appropriate amount of oil, stir-fry ginger minced

10. Add fragrant mushrooms, a little salt, and stir-fry

11. Add the prepared juice, while boiling and stirring the fragrant mushrooms

12. Pour the steamed fragrant mushrooms into the plate with pea vines, fragrant mushrooms and pea vines are ready

Boiled Broccoli with White

Ingredients: Broccoli, Salad Oil, Soy Sauce, Salt, Chicken Broth

Instructions:

1. After buying broccoli, use a large amount of salt water to soak for more than half an hour. Because broccoli has a very strong pesticide residue, plus the surface is bumpy, it is easier to have pesticide residue, must be processed before edible

2. After soaking, wash and cut the broccoli into pieces

3. Put the blanched broccoli into a bowl

4. Pass it through cold water

5. After cooling, arrange the cooled broccoli on the plate, pour in soy sauce

6. Heat a spoonful of vegetable oil in a pot, pour it on the broccoli

7. Broccoli can be served

Asparagus and Walnuts with Lily Bulbs

Ingredients: Asparagus, Walnuts, Lily Bulbs, Carrot

Instructions:

1. Lily Bulbs cut off the head and tail, break it open and wash it clean

2. Asparagus wash clean and cut into small segments

3. In the pot, heat oil, pour in carrot slices, celery segments, stir-fry for about a minute

4. Pour in the lily bulbs, add salt and sugar, stir-fry for about a minute, then remove

5. Sprinkle walnuts on top

Three-Color Potatoes and Scallion

Ingredients: Potatoes, Carrots, Green Peppers

Instructions:

1. Cut 2 potatoes into strands, cut half a carrot into strands, soak in water with a little vinegar

2. Cut one green pepper into strands

3. Heat up the pot, add a little vegetable oil, add a little pepper, stir-fry until fragrant, take out the pepper

4. Pour in the three strands and stir-fry for a moment, add salt to adjust the seasoning

5. Bring out the pot

Clear Eggplant and Shiitake Mushrooms

Ingredients: Eggplant, Shiitake Mushrooms, Salt

Instructions:

1. Cut the eggplant in half and tear it apart, wash it clean

2. Wash the shiitake mushrooms

3. In the pot, add a little oil, add shiitake mushrooms and stir-fry

4. Stir-fry until the eggplant is broken, add salt to adjust the seasoning

5. Stir-fry evenly before serving

Three-Color Shrimp with Lily Bulbs

Ingredients: Shrimp 350g, Cucumber 30g, Carrot 30g, Vegetable Oil 1 large spoon, Salt 1 small spoon, White Wine 1 small spoon, Starch 2 small spoons, Corn Kernels 30g

Instructions:

1. Clean the shrimp, remove the shrimp line, add 1 small spoon of salt, add 1 small spoon of white wine and marinate for 15 minutes

2. Add 2 small spoons of starch to the marinated shrimp and mix well, chopped carrots and cucumbers into small pieces

3. In the pot, add 1 large spoon of vegetable oil, and stir-fry the shrimp until they turn color, then remove

4. In the pot, add a little oil, put chopped carrots and cucumbers into the pot, stir-fry until soft, add a little salt, and add corn kernels

5. Then add the pre-stir-fried shrimp and stir-fry evenly

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