1, shredded pork with fish flavor. Ingredients: 250g lean meat, 70g agaric, half carrot, 30g pickled pepper powder, 2 shallots, 1 ginger, garlic, and appropriate amount of starch. Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence. Practice: Wash the lean meat and cut it into thick shreds, put it in a bowl, add salt and water starch and mix well; Wash and shred onion, ginger and garlic for later use. Shred auricularia auricula and carrot for use. Mix white sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice. Put oil in the pan. When the oil is heated to 50% hot oil, pour in shredded pork, stir fry and add pickled pepper powder. When the stir-fry is extremely good, pour in fungus, shredded carrot and fish sauce and stir-fry a few times.

2, spinach fried fans. Ingredients: spinach 250g, vermicelli100g, rice wine10g, ginger 5g, onion 5g, salt 3g, monosodium glutamate 2g and sesame oil 35g. Practice: wash spinach, wash vermicelli, blanch with boiling water, remove and drain; Removing the roots from the scallion, washing and cutting into chopped green onion, washing the ginger, peeling and cutting into powder; Put sesame oil on the fire, heat it, use chopped green onion and Jiang Mo, cook 50 ml of Shaoxing wine and vegetarian soup, put spinach and vermicelli in the pot, add salt and monosodium glutamate, stir well and cook.

3. Cold lotus root slices. Ingredients: lotus root 500g, 15g soy sauce, 6g refined salt, 2g monosodium glutamate, 3g chopped green onion, 3g shredded ginger and 3g sliced garlic. Practice: Wash the lotus root, peel it, cut it into pieces, scald it with boiling water, control the moisture, and put it in a plate. Add chopped green onion, shredded ginger, sliced garlic, soy sauce, refined salt and monosodium glutamate into lotus root slices and mix well.