Ingredients: cucumber 200g, lettuce 150g, auricularia auricula 150g, seaweed 50g, sesame oil, salt and monosodium glutamate.

Practice: slice cucumber; Peel lettuce, wash and cut into pieces; Wash the fungus with water. Blanch lettuce and auricularia auricula with boiling water respectively, cool in cold boiling water, and drain. Put cucumber slices, lettuce slices and fungus in a bowl, marinate with salt, then add dried seaweed and monosodium glutamate, and pour in sesame oil and mix well.

Chicken with lettuce

Ingredients: chicken essence, lettuce, carrot, salt, monosodium glutamate, pepper, soy sauce, ginger, garlic, cooking wine, clear soup and salad oil.

Practice: Peel the lettuce and cut it into hob blocks; Cut carrots into pieces; Cut the chicken into 3 cm square pieces, blanch it in boiling water and dry it for later use. Heat oil in the pot, saute ginger and garlic, add chicken, cooking wine and clear soup, add salt, monosodium glutamate, pepper and soy sauce to taste, stew until the chicken pieces are nine-cooked, add lettuce and carrots, stew until the lettuce is cooked and tasty, and collect the juice over high fire.

Fried yam with lettuce

Ingredients: 250g yam, 250g lettuce, 50g carrot, salt 1 teaspoon, chicken essence 1 teaspoon, a little pepper and a little white vinegar.

Practice: Wash and peel yam, lettuce and carrot, cut them into long strips, blanch them, remove them and drain them. Heat an oil pan, add yam, lettuce and carrot, stir-fry until raw, then add salt and pepper, stir-fry chicken essence before taking out the pan, and cook with white vinegar until tasty.