(1) spinach 900g, vermicelli 1 handful, half red pepper, almond 12, a little oyster sauce, a little sesame oil, a proper amount of salad oil and 4g salt.

(2) cutting the spinach, washing and cutting into sections; Soak vermicelli in cold water; Boil a large pot of water, add spinach, add oil and salt, boil the water again, and then scoop it up and put it into the prepared cold water.

(3) Scald the vermicelli with boiled spinach water. Pick up the cooked vermicelli and spinach, drain the water, put it in a large bowl, pour in sesame oil, add oyster sauce, mix well with chopsticks, and sprinkle with diced red pepper and chopped apricot kernels for decoration.

2. Cold Flammulina velutipes

(1) Ingredients: Flammulina velutipes, bell peppers, red peppers, onions, garlic, soy sauce, vinegar, sesame oil and sugar.

(2) Boil the water, first add the Flammulina velutipes and shredded green peppers, scald for 30 seconds, and take them out.

(3) Soak the fished 1 material in ice water for half a minute. 3. Fully stir 1.5 tablespoons of soy sauce, 1 tablespoon of vinegar, half a spoonful of sugar and garlic into a wet material. Take out the two materials, gently squeeze out the water, put them in and mix well, and drop a few drops of sesame oil before serving.

3, cold onion fungus

(1) Auricularia auricula 150g, half onion, half persimmon, half red pepper, pepper 1 spoon, 2 dried peppers, salt 1g, soy sauce 1 spoon and vinegar 1 spoon.

(2) Wash and shred onions and green peppers; Blanch the fungus in boiling water.

(3) Slice the dried chilies, put them in a spoon filled with chilies, add oil, and put them on the fire until they smell like chilies.

(4) Stir the auricularia auricula, onion, green pepper and juice (salt, soy sauce and vinegar) evenly, and pour in the fried oil and stir well.