How to make stir-fried vegetables with oil

For many foodies, seeing delicious food is their greatest happiness, so today I will give you a chance to learn how to make this stir-fried vegetable with me. I believe that it will taste even better when you do it yourself!

1.1 Pour the peppercorns and white vinegar into a stainless steel pot, bring to a boil over high heat, then simmer over low heat for about 10 minutes. Turn off the heat and let it dry.

2.2 Soak the fungus in water and wash it clean.

3.1 Boil a large pot of water. After boiling, blanch the vegetables one by one over high heat, starting with the lighter-colored ones. Blanch the cabbage, lotus root, and carrots for 30-45 seconds separately to keep them crispy. Blanch the fungus for about 2 minutes. After blanching, put them into a larger bowl.

4.2 Wash and slice the cabbage, carrots and lotus root. Carrots can be cut into long slices first, and then cut diagonally into diamond-shaped slices.

5. Chop the green onion into chopped green onion and chop the dried chili pepper. Slightly heat two and a half tablespoons of oil.

6. Sauté chopped green onion and dried chili pepper over medium heat. After about 20 seconds, turn off the heat when the aroma comes out and pour into the vegetable bowl.

7. Add salt, sugar and chicken essence and mix well. The amount of seasoning can be increased or decreased according to your taste.

8. Pour in the cooked white vinegar and pepper water and mix well again. Place it in a cool place and stir it every once in a while to help it absorb the flavor. After leaving it overnight, you can eat it the next day.

Today's stir-fried vegetable dish is delicious and healthy. Isn't it very tempting? It is simple, nutritious and rich. So dear housewives, please try to make it for your family.