(1) 1 a handful of Chinese cabbage, 2 cloves of garlic, half a tablespoon of blending oil, and 2 teaspoons of salt1.

(2) Turn off the rough parts and yellow leaves of Chinese cabbage, clean the vegetables, and then drain them.

(3) Peel garlic and cut it into minced garlic.

(4) Heat the oil pan and saute the garlic.

(5) Pour in the cabbage and stir fry over high fire.

(6) When the Chinese cabbage becomes soft, add salt.

(7) Stir well and serve.

2, yam fried fungus

(1) yam 300g, auricularia auricula 100g, carrot 100g, vegetable oil 1 spoon, appropriate amount of oyster sauce, 2g salt and a little chopped green onion.

(2) Wash the fungus in advance and soak it. Wash carrots and slice them.

(3) Wash the yam, scrape off the skin and slice it obliquely. There is no need to blanch, although it will be sticky when frying, but blanching will lose the nutrition of mucopolysaccharide.

(4) Heat oil in a hot pan, saute chopped green onion, add carrots and stir fry slightly.

(5) Add oyster sauce and a little water, stir fry, and pour in yam and fungus.

(6) Add a little salt, stir-fry for a while and then take out the pot.

(7) When choosing Chinese yam, we should choose the thin and long-rooted Chinese yam instead of the thick Chinese yam, which has a tonic effect and can only be used as ordinary food. This fried yam tastes crisp. If you like noodles, blanch them in advance and cook them for a while.