First, stir-fried chicken with celery. Wash the chicken breast, cut it into filaments, add cooking wine and starch and marinate for 10 minutes. Wash celery and cut into pieces. Prepare some shredded ginger, minced garlic and dried peppers. Put oil in a hot pan, add shredded ginger, minced garlic and dried chili, and stir-fry until the color changes. Pour in celery and stir-fry over high heat until the ingredients are broken. Finally, add salt, soy sauce, a little balsamic vinegar and sesame oil to taste, stir well and serve.

Followed by gray vegetables. The leaves of this wild vegetable have a thin layer of gray? Powder? , so it's called grey cabbage. It grows in a wide range, regardless of region, and can be seen almost everywhere. The seedlings can be eaten whole; Choke to eat when you grow up. There are many ways to eat grey vegetables, the most common is stir-frying, or cold dishes blanched in water, which tastes very fresh and tender. Grey cabbage is very nutritious It is rich in protein and vitamins, and contains 209 mg of calcium per100g. Eating it has a good calcium supplement effect. It can also be used to chop stuffing to make steamed bread. Delicious and unique in taste. In addition, fenugreek has only one advantage, that is, it contains volatile oil and alkaloids, which can help improve breath and eliminate bad breath, and the effect is very good.

Then there is Artemisia silk. Artemisia annua is one of the most distinctive ingredients in Jiangnan, and it is also very seasonal. You can't eat it after April. You can't miss the best opportunity. Remove the roots of Artemisia annua, wash it, marinate the shredded pork with a little salt, cooking wine and a little corn flour for 0/0 minute, pour a proper amount of oil into the pot, add minced garlic, stir-fry until fragrant, add the marinated shredded pork, turn over and stir-fry until it becomes discolored, add the Folium Artemisiae Argyi, and stir-fry until the Folium Artemisiae Argyi becomes soft.

Then fry the king oysters and mushrooms. Tearing Pleurotus eryngii into long strips, I feel that I like to treat Pleurotus eryngii like this; All processed, and cut a little ginger by the way; Put oil in a non-stick pan and saute ginger slices; Add Pleurotus eryngii and continue to stir fry. When Pleurotus eryngii is slightly soft, add soy sauce and soy sauce to continue stir-frying; Add green pepper and continue to stir fry; Pleurotus ostreatus will soften the water and add water and starch when it is slightly dry; Sprinkle some black pepper juice and it will flow out of the pot.