The first course is onion mixed with fungus. Yesterday I soaked the fungus in warm water. When the fungus became larger, I took it out and rinsed it. Then blanch it in boiling water. Then peel off the onion skin and use the handle of a knife. Cut the onion into thin strips and cut the coriander into sections. We grow coriander at home, so when you want to eat it, go to the vegetable garden and pick up a handful. Cut the garlic into small dices. Then, put the fungus and onion into a clean bowl. In a bowl, add salt, sugar, chicken essence, oyster sauce, diced garlic, sesame oil, vinegar, and mustard oil. Finally, sprinkle some coriander segments and mix well before eating.

The second dish is the most common onion on the table mixed with vermicelli. First, boil half a pot of water, soak the vermicelli in hot water, and then take it out when the vermicelli becomes soft. Then use a knife to cut the onion into thin strips, cut the coriander into small pieces, use a clean small bowl to put a little sesame paste, add a little salt, chicken essence and warm water to the sesame paste, stir evenly, cut the garlic into small dices, and then put the vermicelli Put the cilantro and onions into a bowl, add the seasonings and the prepared sesame paste in turn and stir evenly.

The third dish is pork liver mixed with onions and cucumbers. The same as the above two dishes, cut the onions into thin strips, pat the cucumbers and cut the liver into slices, cut the garlic into diced garlic, and then all Put it in a bowl, add seasonings, mix well and eat.

The above three are the cold dishes I often make at home. Now is the season for eating onions. You can make them at home if you have nothing to do.