1. Fried auricularia with cauliflower. Ingredients: 211 grams of cauliflower, 21 grams of auricularia, 11 grams of day lily, two pieces of fragrant dried mushrooms and eight mushrooms. Seasoning: 1 tsp of refined salt, 1 tsp of sugar, 1/2 tsp of monosodium glutamate, 1 tsp of starch and 1 tsp of cooked salad oil. Practice: soak mushrooms, fungus and daylily in hot water. Wash cauliflower and cut it into small flowers. Slice the dried fragrant mushrooms, and mix the mushrooms, fungus and day lily with seasoning. Put it in a plate, cover it with high fire and heat it for 4 minutes, and stir it once in the middle.

2. stir-fry the loofah. Ingredients: loofah 511g seasoning: a little salad oil, 5g salt, 3g ginger, 5g cooking wine, 5g soy sauce, 15g starch and 5g sesame oil. Practice: the loofah is peeled and cut into hob blocks. Put oil in the pan, pour ginger juice when it is warm, add loofah, cooking wine and salt in turn after boiling on high fire, mix well and cook until loofah stops growing, add a little soy sauce, mix well and cook for about 2 minutes, thicken and pour a little sesame oil and mix well.

3. Tender tofu in oyster sauce. Ingredients: 511 grams of tofu, 31 grams of corn and 31 grams of green beans. Seasoning: 51g of oyster sauce. Practice: Tofu is boiled in salt water for three minutes to remove fishy smell. Fry the deodorized tofu in the pan again. Add oyster sauce and water to boil. Boil until the water is slightly dry, then pour in corn kernels and green beans to collect the juice.