Ingredients: cucumber, minced meat, edamame, chopped green onion, red gravy, refined salt, wine and pepper.

Practice: Wash cucumbers, carrots and white radishes, cut them into water chestnut shapes and put them in a bowl. Sprinkle with salt and mix well. Leave it for more than 1 hour. Rinse with cold boiled water and squeeze out the water when the radish and other materials come out. Add sugar, white vinegar and water, mix well and soak for more than 2 hours before serving.

Fried winter bamboo shoots with cucumber

Ingredients: winter bamboo shoots, cucumber, refined salt, monosodium glutamate, cooking wine, Jiang Mo, chicken soup and vegetable oil.

Practice: Wash the winter bamboo shoots, blanch them in boiling water pot for 5 minutes, remove the cold water, cut into pieces, wash the cucumbers and cut them into pieces similar to winter bamboo shoots. Heat a wok, add vegetable oil, stir-fry Jiang Mo, add winter bamboo shoots and stir-fry until fragrant, then add cucumber slices, add cooking wine, salt, monosodium glutamate and chicken soup, stir-fry over high fire for a few times, and then take out the pan and plate.

Shrimp with cucumber and cashew nuts

Ingredients: cucumber, cashew nuts, shrimp, a little carrot, chopped green onion, refined salt, monosodium glutamate and vegetable oil.

Practice: cut cucumber and carrot into pieces and put them on a plate for later use. Boil the right amount of water in the pot. After the water boils, blanch the shrimps in a boiling water pot, remove and drain. Heat the wok on the fire, add the vegetable oil, when the oil is heated to 60%, put the cashew nuts in the wok, fry them, and take them out for later use. Clean the wok, add vegetable oil and heat it with high fire. When the oil in the wok is heated to heat, stir-fry the chopped green onion until fragrant. Add cucumber, cashew nuts, shrimps and carrots, stir fry, season with salt and monosodium glutamate, and pour in oil.