Fried kale; 1. Boil kale in boiling water until it is broken, add a few drops of oil and a spoonful of salt, take it out and drain it; 2, hot oil in the pot, add minced garlic and stir fry; Add the cabbage and stir fry. 3. Add a spoonful of salt, appropriate amount of soy sauce and oyster sauce, and stir-fry until cooked. Take out the pot and put it on the plate.

Pleurotus eryngii with fish flavor: 1. Remove the roots of Pleurotus eryngii, shred the carrots, remove the roots and shred the fungus after soaking, and shred the garlic and ginger. 2. Pleurotus eryngii is shredded by hand. 3. Heat a non-stick pan, add shredded Pleurotus eryngii and stir fry. 4. Soften water to open a fire. Stir-fried dried Pleurotus eryngii and serve. 5, soy sauce, rice vinegar, sugar, oyster sauce, soy sauce, water starch into juice, stir well for later use. 6. Cool the oil in the hot pot. After garlic and ginger are sauteed, stir-fry red oil with half a spoonful of chopped pepper and half a spoonful of Pixian bean paste. 7. Stir-fry shredded carrots until soft, pour in Pleurotus eryngii and auricularia auricula, and stir well. 8. Pour in the fish sauce and stir well.

Scrambled eggs with cucumber and fungus: 1, dried fungus soaked in water 20 minutes in advance. Remove impurities, wash and drain for later use. 2. 1 Wash and slice cucumber and peel it at will. Chop garlic. 3. Beat 2 eggs into egg liquid and stir, adding a little salt. 4. Pour the oil into the pot. After heating, the egg liquid slides down and can be eaten. 5. Oil again, add a little minced garlic and fry with cucumber for a while. 6. Pour in the fungus and stir fry 1 min. 7. Then pour the eggs into stir-fry and add some salt to taste. 8. Turn off the fire after all the materials are fried.

Cold lotus root slices: 1. Wash, peel and slice lotus root. 2, millet pepper, onion, garlic cut into powder for use. 3. Put the lotus root in the pot and blanch it for 10 minute, and remove the ice water for later use. 4. Add salt, sugar, soy sauce, vinegar, sesame oil and Chili oil to the cooked lotus root, then add chopped millet pepper, onion and garlic and stir well.

Ginger juice ingredients: 1, cowpea 500g, red pepper 10g, ginger 20g salt, soy sauce and olive oil. 2. Wash and cut the cowpea, cut the red pepper, peel and chop the ginger; 3. Pour the cowpea into the pot and add water to boil, then take it out and drain the oil pan; 4. Add ginger, salt and soy sauce and mix well. Pour in cowpea and decorate with red pepper.