Boiled vegetables

Broccoli Appropriate amount	Carrot Appropriate amount
White radish Appropriate amount	Konjac silk Appropriate amount
Tofu skin/Yuba Appropriate amount	Soybean silk protein Appropriate amount
Suchang Appropriate amount	Cabbage Appropriate amount
Lotus root Appropriate amount	Yam Half root
Agaric Appropriate amount	Enoki mushroom 1 handful
Sichuan peppercorns Appropriate amount	Pixian Doubanjiang 2-3 spoons
tempeh 1 spoon	Pepper powder Appropriate amount
Star anise 1	Oil Appropriate amount

How to cook boiled vegetables

Step 1

1. You can use any ingredients for this dish. Just choose the ingredients you like. Wash all the ingredients and cut/slice them. 2. Put oil in the pot, stir-fry more than usual, saute Sichuan peppercorns, peppercorns, and star anise until fragrant. Add a spoonful of black bean paste and 2-3 spoons of Pixian bean paste. Stir-fry until the aroma is overflowing. 3. Add boiling water and cook the ingredients in order according to their degree of maturity. Add less salt and taste it because the bean paste is also salty. 4. When the ingredients are cooked, turn off the heat and put them into a large bowl. Strain the soup with a slotted spoon and pour it over. Sprinkle with pepper powder. I grind it with a grinder to spread it more evenly. 5. Wash the pot, heat it up, add some oil, heat it and pour it on the vegetables sprinkled with pepper powder. Wow~ the fragrance is endless~ Cooking tips for boiled vegetables

Place the ingredients as you like, not limited to those in the recipe. Broccoli or cauliflower are good side dishes. I usually blanch them in advance to remove pesticide residues and make them easier to cook when cooked. It is also best to blanch the fungus in advance to remove the earthy smell.