Ingredients: loofah 150g, fresh squid 100g, onion 50g, auricularia auricula 50g, vegetable oil, salt, minced garlic and chicken essence.

Practice: Peel the loofah, wash it and cut it into hob blocks; Clean fresh squid and cut into pieces; Peel and shred onions; Wash the auricularia auricula and tear it into flowers. Pour the water into the pot, bring it to a boil, add the cut loofah pieces, blanch quickly and drain. Put the pan on tempering, pour oil, when the fire is 60% hot, add minced garlic and stir-fry until fragrant, add black fungus, onion and squid slices and stir-fry for 2 minutes, then add loofah and a little salt and stir-fry until fragrant. Add chicken essence to taste before taking out.

Squid with colored pepper

Ingredients: 1 fresh squid, 3 colored peppers (green, red and yellow), vegetable oil, garlic, salt, lemon juice, fish sauce and Italian juice.

Practice: wash the squid, cook it in boiling water, pick it up and cut it into rings; Pedicels and seeds of colored peppers are removed, washed with light salt water, and cut into circles. Put squid rings and colored pepper rings in a small bowl and mix well. Add garlic, vegetable oil, lemon juice and fish sauce and stir well. Dip it in Italian juice when eating.