1. Wash the tender stems and leaves with clear water and dip them in sauce (preferably sesame sauce).

2. Cold salad: blanch the tender stems and leaves in boiling water 1 min, then soak them in cold water for 2 minutes, take them out, control the moisture, cut them into sections, put them in a container, and add appropriate amount of salt, soy sauce, ginger, Chili oil, monosodium glutamate, chicken essence and sesame oil to mix well. The color is green and the food is alive.

3, assorted rice platter, wash the vegetables with clear water, put them in boiling water 1 minute, then take them out, soak them in cold water, take them out and drain them, and put them together with other vegetables and fruits of different colors, which is very appetizing.

4. stir-fry: cut into slices or shreds, stir-fry with meat or vegetables, just like ordinary vegetables.

5, hot pot, stew: wash the dishes directly and put them in hot pot to rinse mutton, beef, chicken, seafood and so on. Put it in a saucepan and stew it with lean meat, ribs, vermicelli and mushrooms. It will not rot for a long time and has a unique flavor.

6. Cooking soup: wash vegetables, chop them up or juice them, squeeze out the juice and put it in a pot to make clear soup, green soup and mixed soup with various flavors.