Materials: 250g of Zizania latifolia and 0/00g of Auricularia auricula/kloc. Salt 3g, monosodium glutamate and pepper 1g, fresh soup 20g, starch 10g, pickled pepper 5g, garlic slices and ginger slices 10g, chopped green onion 15g.

Practice: wash the water bamboo and cut it into 4 cm thin slices, and wash the fungus. Mix salt, pepper, monosodium glutamate, fresh soup and starch into salty sauce, and cut pickled pepper and onion into horse ears respectively.

After the oil is heated, saute the chopped pepper, ginger slices and garlic slices until fragrant, then add the water bamboo slices and black fungus and stir-fry until fragrant, add the chopped green onion and salt sauce, and eat after the materials are ripe and harvested.

2. Fried leeks with shrimps

Ingredients: 250g leek, 50g fresh shrimp150g sesame oil150g salt.

Practice: Wash leek and cut into 3 cm long sections, peel and wash fresh shrimp, cut onion into sections and slice ginger. When the pot is hot, add vegetable oil to boil, add onion and stir fry, then add shrimps, leeks and rice wine, stir fry until the shrimps are cooked, and then take out the pot and plate.

3. Mushroom rape

Ingredients: 5g mushroom, 200g rape, 20g vegetable oil, salt 15g, and a little monosodium glutamate.

Practice: wash the rape selectively, cut it into 3 cm long segments, and separate the stems and leaves; Soak mushrooms in warm water to remove pedicels. Put the pot on the fire, put oil on it and heat it. First, put the rape stalks in until six or seven minutes are rotten, add salt, and then fry the rape leaves a few times. Add mushrooms and the soup soaked in mushrooms, cook until the stalks are soft and rotten, add monosodium glutamate and mix well.

4. Hot and sour shredded potatoes

Ingredients: 200g potato, 50g green pepper, 20g peanut oil, salt 15g, dried pepper, shredded onion, sesame oil and a little balsamic vinegar monosodium glutamate.

Practice: Peel potatoes, cut them into filaments, and soak them in clear water to wash off starch, which can not only avoid their blackening, but also keep them white, tender and crisp when frying. Take out before frying and drain. Remove seeds and pedicels from green pepper and red pepper, cut into filaments, and shred dried pepper.

Heat a wok, add peanut oil, heat it, add shredded onion, stir fry, add shredded green pepper and potato, stir fry until it is 80% cooked, add refined salt and monosodium glutamate to taste, then add sesame oil and balsamic vinegar and stir fry.