1, fried auricularia with cauliflower. Ingredients: 200g of cauliflower, 20g of auricularia auricula, 0g of day lily10g, two pieces of fragrant dried mushrooms and eight mushrooms. Seasoning: salt 1 tsp, sugar 1 tsp, monosodium glutamate 1 2 1 tsp, starch1tsp, cooked salad oil1tsp. Practice: soak mushrooms, fungus and daylily in hot water. Wash cauliflower and cut it into small flowers. Slice dried shiitake mushrooms, mix shiitake mushrooms, auricularia and daylily with seasoning. Put it in a plate, cover the fire and heat for 4 minutes, stirring once in the middle.

2, fried loofah. Ingredients: Luffa 500g seasoning: a little salad oil, 5g salt, 3g ginger, 5g cooking wine, 5g soy sauce, 15g starch and 5g sesame oil. Practice: Peel the loofah and cut it into hob blocks. Put oil in the pot, pour ginger juice when it is warm, add loofah, cooking wine and salt in turn after the fire boils, mix well and cook until loofah stops growing, add a little soy sauce, cook well for about 2 minutes, thicken and pour a little sesame oil and mix well.

3, oyster sauce tender tofu. Ingredients: 500g of tofu, 30g of corn and 30g of mung bean. Seasoning: 50g oyster sauce. Practice: Tofu is boiled in salt water for three minutes to remove fishy smell. Put the deodorized tofu in the pot and fry it a little. Add oyster sauce and water to boil. Boil until the water is slightly dry, then pour in corn kernels and mung beans to collect juice.