Ingredients: Chinese kale (250g), steamed fish black soybean oil (one tablespoon), oyster sauce (one tablespoon), olive oil (appropriate amount), white sugar (a little), scallion (appropriate amount) and shredded ginger (a little).

Production: prepare materials, Chinese kale needs to remove yellow leaves and peel off roots; Wash for use; Shred red pepper and onion, and soak in clear water; Prepare oyster sauce and steamed fish sauce, take a spoonful of each and transfer to a small bowl, add appropriate amount of sugar and mix well; Boil water in a pot, add a little vegetable oil and salt, add kale after the water boils; Put the blanched cabbage in a dish; Add shredded onion and shredded red pepper, and pour the prepared juice on the kale; Add oil to the wok, add shredded onion and stir-fry until fragrant; Remove the shredded onion and pour the ginger hot oil on the cabbage.

2. Fried tofu with garlic sprouts

Ingredients: two pieces of tofu and two pieces of garlic sprout. Seasoning: a little salt, pepper and Jiang Mo.

Practice: cut garlic seedlings into half-inch long sections, cut tofu into pieces, wash onions and cut into sections; The oil in the pan is hot, pour in tofu and fry until it is slightly yellow. Put it aside. Stir-fry onion, add laba beans and tofu. Add white pepper, pour in soy sauce and stir well.

3. Steamed Flammulina velutipes with chopped pepper

Ingredients: Flammulina velutipes 200g, chopped pepper sauce 40g, salt12 tsp, chicken essence12 tsp, pepper14 tsp, Chili oil 20g, vinegar15g.

Practice: Flammulina velutipes cut off the connected parts of the tail; Rinse with clean water; After draining the water, put it neatly into the tray for later use; Put the plate on the steamer; Cover the pot and steam for 5 minutes; 40g of chopped pepper sauce, 0/2 tsp of salt12 tsp of chicken essence12 tsp, 0/4 tsp of pepper14 tsp, 20g of chili oil and 0/5g of vinegar 15 g are mixed into flavor juice; Open the lid, pour out the water in the plate and pour the sauce on the surface of Flammulina velutipes.