Dry fried Zizania latifolia main ingredients: Zizania latifolia auxiliary materials: sprouts, red bell pepper seasoning: salt, chicken essence, cooking wine, soy sauce, sesame oil. Cooking method: 1. Cut water bamboo and persimmon pepper into strips for later use; 2. Light the fire in the pot, pour oil, stir-fry the sprouts for a while, then stir-fry the water bamboo until it turns yellow, boil the cooking wine, add a little water, add chicken essence, soy sauce, salt and seasoning, add persimmon pepper, stir-fry and pour sesame oil out of the pot. Features: salty, crisp and delicious. Three fresh eggplant raw materials: 4 small garden eggplants, water mushroom, water fungus and caviar 100g, onion 10g, stir-fried.

50 grams of walnut kernel, sugar, cooking wine, monosodium glutamate and water starch.

Methods: 1. Wash Tricholoma and Mulberry with clear water and chop them into powder.

2. Heat the frying spoon, add caviar and onion, and stir fry. Remove from the fire, then pour in Jiang Mo, monosodium glutamate, sugar, cooking wine, Tricholoma, Auricularia auricula and water starch and mix well to make stuffing.

3. Wash the eggplant, dig the cover, remove the seeds, fill the stuffing, cover the eggplant, seal it with starch, steam it in a steamer for 10 minutes, take it out, put it on a plate, and put the fried walnuts around the plate.

Features: Delicious fragrance. Potato mixed with silver buds (bean sprouts) 1 kg carrot slices, 2 cucumbers, and salt 1/2 strips.

Salt 1 teaspoon white vinegar 2 ~ 3 teaspoons sugar 2 teaspoons sesame oil 2 ~ 3 teaspoons spicy oil.

Production (1) First, blanch the silver buds with boiling water, then immediately put them in cold water, and drain the water after completely cooling.

(2) Wash watercress with cold water, tear it into filaments, and slice carrot into filaments for later use.

(3) Shred the cucumber, then wash it with salt, leave it for a few minutes, then rinse off the excess salt with boiling water and drain it for later use.

(4) Mix all the materials and seasonings evenly. This is an appetizer in summer, and it tastes better when it is cold. Stir-fried Lily with Ginkgo biloba Ingredients: Ginkgo biloba and lily.

Accessories: celery

Seasoning: salt, sugar, water starch, chicken essence, broth.

Exercise:

1, take out white pulp, wash celery and shred;

2. Pour oil in a pot. When the oil is hot, stir-fry the ginkgo, and then add celery, sugar, salt, broth, lily, chicken essence and water starch.

Features: light and smooth.