raw materials: 1g of red cabbage moss, 1g of cooked bacon, 75g of sesame oil, a little of refined salt and ginger.

Making

1. Break the red cabbage moss into 4.5 cm long segments by hand, take the tender part, wash it with clear water and drain it. Cut the bacon into pieces with a length of 3 cm and a thickness of .3 cm;

1. Place the wok on a high fire, add sesame oil to heat it, stir-fry the ginger for 1 minute, and take it out with a colander;

3. Heat the original wok with the remaining oil on a high fire, add the vegetable moss, add refined salt and stir-fry for 2 minutes, then add the bacon and stir-fry for 1 minute, push it evenly with a spoon, shake the wok a few times, and serve. Ingredients: 4g of purple cabbage moss

Accessories: 3g of pepper (red and pointed) Seasoning: 5g of salt, 2g of chicken essence, 5g of white vinegar, 1g of sesame oil, 2g of vegetable oil, 5g of green onion and 3g of ginger

Practice:

1. Wash the red cabbage moss and cut it into sections; Shred red pepper; Chop onion and ginger;

1. Put the vegetable oil in the casserole, add Jiang Mo and chopped green onion and stir-fry until fragrant;

14. Add the red cabbage moss segments and salt and stir fry, drop white vinegar and sesame oil, and add chicken essence and stir fry evenly. Ingredients: purple moss, fresh bamboo shoots, dried seaweed, onion, ginger salt, white sugar, pepper, sesame oil and cooking wine

Practice:

1. Wash purple moss and cut it into sections, cut onion and ginger into powder, wash dried seaweed and pick it into small pieces, soak dried seaweed and slice fresh bamboo shoots for later use;

1. light a pan, pour oil, stir-fry dried sea rice until fragrant, add minced onion, ginger and purple moss, stir-fry evenly, add tremella fuciformis and bamboo shoots after seasoning, stir-fry and pour sesame oil out of the pan.