Ingredients: tender lotus root 300g, vermicelli 25g, tremella 25g, auricularia auricula15g, green pepper 25g, peanut oil, refined salt, white sugar, mustard oil, starch, sesame oil, Jiang Mo and vinegar.

Practice: Wash and peel the tender lotus root, cut it into thin slices and marinate it with salt. Dice green pepper. Wash fungus and tremella, and tear them into pieces. Mix mustard oil, vinegar, salt and sesame oil into juice, and mix well with vermicelli and tremella. Add sugar, vinegar, refined salt and starch to a little water to make sweet and sour juice. Heat the pan and pour the oil. When the oil is hot, stir-fry Jiang Mo, green pepper, auricularia auricula and sweet and sour juice. When the oil is 80% hot, add lotus root slices, green peppers and fungus, pour them into the center of the plate, and put mixed tremella and vermicelli around.

Lotus root and soybean sparerib soup

Ingredients: ribs 100g, lotus root 100g, soybean 25g, red dates 25g, coriander powder 10g, refined salt, cooking wine, chicken essence, broth, onion slices, ginger slices, soy sauce, pepper and peanut oil.

Practice: wash the ribs, chop them into sections, soak them in boiling water and remove them. Peel lotus root, wash and cut into pieces. Boil the oil in a pot. When the oil is 50% hot, pour in the ribs and stir fry. Cooking wine and soy sauce. Add broth, pepper, onion, ginger, soybean, salt, chicken essence, red dates and lotus root, pour into casserole, stew until the meat is boneless, and sprinkle coriander powder when taking out.