1. Cut the mountain yam
2. Cut the asparagus
3. Cut the red bell pepper (cut it diagonally to make it look more beautiful)
4. Mince the ginger
5. Rinse and then soak the lily bulbs in water to makes them crunchier

1. Use high heat
2. Add water
3. Add a pinch of salt and some oil into the water (this way, the colors of the vegetables will be bright)
4. Add the ginkgo nuts first (they take more time to cook)
5. Add all vegetables
6. Cook until the water boils and steam comes out
7. Turn off the stove
8. Take out all the vegetables
9. For the dressing: turn on the stove
10. Add a little oil
11. Saute the ginger(use medium heat)
12. Saute the vegetables
13. Add some salt, black pepper, 1 teaspoon of vegetable And fruit seasoning.
14. Add the vegetable stock, stir it
15. Add the potato starch paste.( ratio of the starch to water is 1 to 3)
16. Ready to serve

1. Boil a pot of water.
2. Slice the mushrooms
3. Wait until the water starts to boil and then parboil the mushrooms (until they are softer)
4. When the water boils. Now we’ll let them cool off a little bit and use them later.
5. Cut the veggie ham into thin slices.
6. Cut the ginger into similar length
7. Use the wooden skewer sticks to roll up the ingredients
8. Take a slice of ham and a slice of ginger or a couple of slices of ginger and turn them around then skewer them
9. Flatten the celery to make it softer then cut them into inch-long pieces
10. Cut the cilantro
11. Chop them into inch-long pieces and put them aside with the basil
12. Cut red chili and remove the seeds
13. Heat the oil in pan
14. Fry the mushroom rolls (fry until they turn golden brown)
15. Sauté the ginger
16. Add red chili and celery
17. Add a little sugar
18. Add some ketchup
19. Add veggie oyster sauce
20. Add the mushroom rolled and basil
21. Add vegetable stock
22. Add the black vinegar
23. Ready to serve

Directions (to make “golden fried vegetable cake” (gao-zha) ):

1. Add 250 milliliters of the vegetable stock
2. Add 80 grams of flour
3. Add 40 grams of potato starch
4. Add 10 grams of cornstarch
5. Stir immediately so the mixture won’t get lumpy
6. Keep stirring until it’s dissolved in the water
7. Turn on the stove
8. Add a bit of oil to sauté veggie ham (you can add some mushrooms or whatever we like).
9. Heat the 250 milliliters stock until it’s boiled
10. Add pepper salt
11. Add some vegetable seasonings
12. Add white pepper
13. Keep stirring so the ingredients won’t sink to the bottom
14. Turn to medium heat
15. Bring it to boil
16. Add the ingredients and keep stirring until it becomes solidified and it bubbles
17. Turn off the heat
18. Spread some oil on the plate so the food won’t stick
19. Pour them on the plate and make them flat
20. Let it cool first, so it will be firmer (you can put it in the fridge)
21. After the cake ready cut it into 0.5 cetimeter cubes, then dip the cubes in potato starch
22. Deep fry them in a moment until they’re golden brown
23. Ready to serve