Wash the dried lily and soak it in hot water for more than 30 minutes, which will make it easier to cook later.

2. After the lily is soaked, wash the celery and onion, cut the celery into sections, cut the onion into small pieces, and smash the garlic.

3. Boil the washed pot with proper amount of peanut oil, add onion and minced garlic and stir fry.

4. Pour in the soaked dried lily and fry for five or six minutes.

5. Stir-fry celery for four or five minutes. Don't stir fry for a long time, it will be overcooked and affect the taste.

6. Add the right amount of salt and chicken essence and stir fry quickly.

7. Pick up the pot and eat it on the plate.

2. Mushrooms and cabbages

1. Wash the rape heart, remove the pedicels of fresh mushrooms, wash and put a flower knife.

2. Heat a small pot of hot water, put a spoonful of salt and a little cooking oil, put the cabbage in a soft pot, remove it and cool it with cold water.

3. Drain the water and put the plates away.

4. Heat a little oil in the wok, saute the ginger and onion slices, add the mushrooms and stir fry for a while.

5. Boil with half a bowl of water and add salt, a little soy sauce, pepper and chicken essence to taste.

6. When the mushrooms are soft, take them out and put them on a plate.

7. Leave the original mushroom soup in the pot, adjust a little water starch, pour it into the pot and turn on the fire. Just pour the soup into the dish and take a clear picture of a dish.

3. Mushroom yam

1. Wash the yam after peeling.

2. Slice water chestnut, soak it in salt water, wash it and put it on a plate for later use.

3. After the fungus is soaked, wash it and tear it off.

4. Cut the onion into chopped green onion.

5. Heat the oil in the pot and saute the chopped green onion.

6. Pour in the yam slices and stir fry quickly.

7. Pour in fungus, add salt and monosodium glutamate.

8. Pour in some white vinegar and stir-fry for 2 minutes.