Ingredients: Flammulina velutipes 100g, 3 shiitake mushrooms, coriander 100g, 50g carrot, 2 red peppers, ginger, old wine, Zhenjiang balsamic vinegar, sugar and Xixian bean paste.

Practice: 1. Flammulina velutipes is cut into finger-length sections, mushrooms are shredded, celery is also cut, carrots are shredded, two red peppers are shredded, and ginger is shredded. 2. Heat the oil pan, stir-fry shredded ginger, add a little Xixian bean paste, a little Zhenjiang balsamic vinegar, a little sugar and salt, pour a little old wine to make a sauce, and add shredded pepper for later use. 3. Add water to the pot to boil, add Flammulina velutipes, shredded carrots, shredded mushrooms and shredded celery to boil, remove and drain. 4. Put the sauce into the colored silk and mix well.

2. celery and peanuts

Ingredients: celery 300g, cooked peanuts 100g (boiled in salt water), a little peanut oil, a little sesame oil and a little salt.

Practice: 1. Pick the leaves of celery and wash them. 2. Put water in the pot, bring to a boil, add peanut oil and celery. It doesn't take long to cook for three or four minutes. 3. Take out the celery, put it in cold water to cool the river, then take out the celery, peel off the old skin (boiled celery is easy to peel), then cut it into sections, sprinkle a little salt on the plate and mix well. Finally, add peanuts and sesame oil and mix well.

3. Spinach and peanuts

Ingredients: spinach 500g, amber peanut 100g (fried or roasted), salt, monosodium glutamate, minced garlic and sesame oil.

Practice: 1. Wash spinach and cut into pieces. Blanch it in boiling water for later use. 2. Add salt, monosodium glutamate, garlic powder and sesame oil, stir well together, and finally sprinkle with amber peanuts. You can bring it up.