Ingredients: celery leaves 400g flour 150g crispy peanuts 50g shredded onion and ginger 30g dried Chili 30g refined salt 10g chicken powder 10g aromatic vinegar 30g refined oil 100g.

Method:

1. Wash celery leaves, pat them with flour, steam them in a cage, take them out, put them in a vessel and air them for a while.

2. Clean the pan, heat it with refined oil, then add shredded onion, shredded ginger and dried chili, stir fry, pour it on steamed celery leaves, add refined salt, chicken powder and balsamic vinegar, and sprinkle with chopped peanuts when serving.

Three fresh Chinese cabbages

Ingredients: clean cabbage leaves 400g, dried seaweed150g, fresh shellfish 30g, mullet roe 30g, fish sauce 50g, oyster sauce 30g, shredded ginger 50g, refined salt10g, chicken powder10g and refined oil/kloc-0.

Method:

1. Wash the leaves of Chinese cabbage, pat them on the surface, take them out after steaming in a cage, and put them in a container to dry for a while; Wash dried shrimps, fresh shellfish and cuttlefish larvae, put them in a bowl, add broth and steam them in a cage.

2. Wash the pan, heat it with refined oil, stir-fry shredded ginger until fragrant, add oyster sauce and fish sauce, cook it slightly, then pour it on steamed cabbage leaves, add steamed dried laver, fresh shellfish and cuttlefish larvae, add refined salt and chicken powder, and mix well to serve.

Douchi shepherd's purse

Ingredients: shepherd's purse 400g sorghum flour 150g bottled babao douchi 60g thick shredded ginger 40g dried Chili sauce 40g abalone juice 30g refined salt 10g refined oil 100g.

Method:

1. Wash shepherd's purse, pat it on sorghum flour, steam it in a cage, take it out, and put it in a container to dry for a while.

2. Clean the pan, add refined oil and heat it. First add shredded ginger and dried chili to stir-fry, then cook abalone juice, add sweet sauce and stir-fry a little, then pour it on the steamed shepherd's purse, add refined salt and mix well.