Materials:

300g of green radish, or 0/50g of white radish and carrot/kloc-0, 20g of red oil, 5g of salt, 20g of white vinegar and 0/0g of shredded ginger/kloc-0;

Making:

Cut radish into filaments, soak in clear water, take out and squeeze out the water, add auxiliary materials and stir for 10 minute.

2. Farewell my concubine

Materials:

Xinyang soft-shelled turtle 1, Chai chicken 1 year, refined salt15g;

Making:

First, after the turtle is drowned, scrape off the black skin and rinse it clean;

Second, the hen is slaughtered, opened, the internal organs are taken out and washed for later use;

Third, put the turtle and hen into the casserole at the same time, stew them on low heat until they are cooked, and add salt to taste.

3, Maojian scrambled eggs

Materials:

Xinyang free-range eggs 600g, super Xinyang Maojian tea 100g, oil 100g, refined salt 2g and a little ginger onion;

Making:

First, break the eggs and pour them into a bowl and stir them evenly with chopsticks;

Secondly, soak the hair tips in 90℃ water twice, take them out after the tea leaves are stretched, rinse them with cold water once, and drain the water;

Third, put the pot on the fire and add oil. When the oil is hot, pour in the eggs, then pour in the tea leaves, add salt, ginger and onion, and stir fry quickly until the eggs become loose.