1, 350g of pepper and salt soybean, 5g of pepper and 8g of salt. Wash edamame, drain, and cut off the sharp corners at both ends with scissors. Put the chopped edamame into a pot, add pepper and refined salt, and add water and edamame. Cover and cook for 20 minutes, then take out and serve.
2. Roasted fresh asparagus 500g, vegetable oil 30g, cooking wine 15g, sugar 5g, monosodium glutamate 2g, sesame oil 10g, salt 3g, onion 10g, ginger 5g and pea starch 5g. Remove old roots from fresh asparagus, peel, wash, split asparagus, cut into sections, blanch asparagus sections with boiling water, put oil in the pot, and stir-fry minced onion and ginger. Cooking wine, add soup, salt, sugar, monosodium glutamate, and put asparagus in the pot. After boiling, thicken with water starch, drizzle with sesame oil and take out.
3. 250g of cashew nuts mixed with celery, 50g of cashew nuts, 2g of salt, monosodium glutamate 1 g, sesame oil10g. Remove roots and leaves from celery, wash and cut into diamond-shaped pieces. Put it in a boiling water pot, and when the water boils again, take it out and drain it. Fry cashew nuts in sesame oil until slightly yellow, take them out and cool them thoroughly. Mix celery with salt, monosodium glutamate and sesame oil, and sprinkle with cashews.
4. Songhua mixed with tofu (South) 350g, preserved egg (duck egg) 150g, soy sauce 10g, salt 3g, monosodium glutamate 2g, sugar 5g, pepper 3g, vegetable oil 10g, and Chili oil 5g. Heat the oil pan, add pepper, stir-fry until fragrant, remove pepper and keep pepper oil. Put the tender tofu in a long plate as it is, slice it horizontally and vertically, and let the tofu bloom. Wash and cut the preserved eggs and put them in the center of tofu. Take a small bowl, add salt, monosodium glutamate, a little soy sauce, sugar and pepper oil, mix well to make juice, pour it on tofu, and then pour Chili oil.
5, cold potato yam potato 200 grams, yam 100 grams, chopped green onion, pepper. Wash, peel and shred potatoes, and cook in boiling water until cooked. Wash and steam the yam, let it cool, peel and shred for later use. Put the cooked potatoes and shredded yam into a container, add appropriate amount of sesame oil, salt, monosodium glutamate, pepper, white vinegar, sugar and pepper powder, put them into a plate and sprinkle with chopped green onion. Pour about 25ml of cooking oil into the pot and bring to a boil. Then pour the boiled oil into the dish and turn it upside down.
6. Vegetarian fried mung bean sprouts, green peppers, onions, garlic, pepper noodles, vinegar, soy sauce, salt and chicken essence. Wash mung bean sprouts, remove spicy tendons from peppers, shred, mince onions and garlic for later use. Add a little base oil to the pot. When it's 80% hot, put the chopped green onion in a wok, then add the shredded pepper, stir-fry slightly, then pour in the washed mung bean sprouts and continue to stir-fry. Add pepper noodles and a little soy sauce to taste, add salt and stir well, then add rice vinegar and stir twice, and finally add minced garlic and chicken essence and stir well.