NOVELTY - A selenium-enriched vegetable is prepared by weighing 50-60 pts. wt. livestock manure, 30-40 pts. wt. crop straw, 0.5-1 pt. wt. mixed microbial agent, 3-5 pts. wt. nitrogenous fertilizer, 4-6 pts. wt. phosphate fertilizers, 3-5 pts. wt. potassium fertilizers, and 0.5-1 pt. wt. selenium in which livestock manure contains 40-60% water content with pH value of 6.5-7.5, crop straw is millet straw, corn straw, soybean straw, sorghum straw, and/or rice straw, and carbon:nitrogen ratio is 40-50:1, fermenting mixed microbial agent to obtain fermented bacteria composition, and crushing crop straw.    USE - Preparation of selenium-enriched vegetable (claimed).    ADVANTAGE - Preparation process is environment-friendly, effective, and simple, has obvious selenium effect, low treatment cost, and improved fermenting effect, increases fertilizer effect, and improves soil.    DETAILED DESCRIPTION - A selenium-enriched vegetable is prepared by weighing 50-60 pts. wt. livestock manure, 30-40 pts. wt. crop straw, 0.5-1 pt. wt. mixed microbial agent, 3-5 pts. wt. nitrogenous fertilizer, 4-6 pts. wt. phosphate fertilizers, 3-5 pts. wt. potassium fertilizers, and 0.5-1 pt. wt. selenium in which livestock manure contains 40-60% water content with pH value of 6.5-7.5, crop straw is millet straw, corn straw, soybean straw, sorghum straw, and/or rice straw, and carbon:nitrogen ratio is 40-50:1, fermenting mixed microbial agent to obtain fermented bacteria composition, crushing crop straw into 80-100 mesh sieve in which mixed microbial agent is prepared by mixing 10 g yeast extract medium, 20 g peptone, 20 g gluose, and 1000 ml distilled water, culturing at 28-38 degrees C, and subjecting to aerobic fermentation for 24-48 hours to obtain beer yeast bacteria liquid, mixing 15 g peptone medium, 0.5 g beef extract, 20 g glucose, 5 g sodium chloride, and 1000 ml distilled water, culturing at 30-36 degrees C, and subjecting to aerobic fermentation for 48-72 hours to obtain Bacillus subtilis bacteria liquid, mixing 70 ml malt extract medium, 10 g beef extract, 5 g yeast extract, 5 g soy protein powder, and 1000 ml water with initial pH value of 6.5, culturing at 38-42 degrees C, and subjecting to aerobic fermentation for 48-72 hours to obtain lactic acid bacteria liquid, mixing 1 g maltose medium, 1 g glucose, 1 g sucrose, 3 g soluble starch, 2 g peptone, 10 g beef extract, 5 g yeast extract, 2 g soybean meal, and 1000 ml water with initial pH value of 6.5, culturing at 30-35 degrees C, and subjecting to aerobic fermentation for 48-72 hours to obtain Streptomyces bacteria liquid, mixing 3 g corn flour medium, 3 g soybean meal, 3 g bran, 0.5 g peanut oil, 0.1 g magnesium, 3 g potassium dihydrogen phosphate, and 1000 ml water with initial pH value of 6.5, culturing at 25-30 degrees C, and subjecting to aerobic fermentation for 48-72 hours to obtain Penicillium oxalicum bacterial liquid, and mixing beer yeast bacteria liquid:Bacillus subtilis bacteria liquid:lactic acid bacteria liquid:Streptomyces bacteria liquid:Penicillium oxalicum bacterial liquid with volume ratio of 2-3:3-4:3-4:4-5:4-8, mixing livestock manure, nitrogenous fertilizer, phosphate fertilizers, potassium fertilizers, selenium, fermented bacteria composition, and crushed crop straw, subjecting mixed materials into fermentation tank, performing fermentation at 60-70 degrees C while stirring once every 12 hours for 3-5 days with fermentation humidity of 70-80% to obtain fermentation material, cultivating soil, planting vegetable in which vegetables are 10-15 cm3 melon, 5-8 cm3 eggplant, and 3-5 cm3 beans, using fermentation material as fertilizer, and performing cultivating management.