1. Ingredients: 150g fern root powder, 1 cucumber, appropriate amount of purple cabbage, 5g salt, 30ml light soy sauce, two spoons of vinegar, appropriate amount of garlic paste, appropriate amount of sesame seeds. First, blanch the prepared fern root powder in hot water for five to eight minutes until there is no hard core, then take it out and blanch it in cold water. Shred cucumber and purple cabbage. Add salt, light soy sauce, vinegar, and sesame seeds to the minced garlic and mix well (if you like it spicy, you can add some chili oil). Pour over the fern root powder and cucumber and mix well.

2. Ingredients: two spoons of chili oil, two spoons of mature vinegar, 3 garlic, appropriate amount of carrots, appropriate amount of celery, 5ml of sesame oil, 5g of MSG, two spoons of cold salad, two spoons of soy sauce, 10g of sugar, fern root 1 bag of vermicelli. Bracken vermicelli bought in the supermarket. According to the instructions, boil the vermicelli in boiling water for 5-10 minutes, take it out and rinse it in cold water. Cut the carrots into shreds and add the seasoning packet. If you feel the flavor is not enough, you can also add soy sauce, monosodium glutamate, vinegar, sugar, and chili oil. In addition to shredded carrots and minced garlic, minced celery is also added. The celery must be blanched with water before.

3. Ingredients: 150g fern root powder, 3 cloves garlic, 4 millet peppers, 2 coriander stalks, 2 tablespoons balsamic vinegar (30ml), 2 tablespoons light soy sauce (30ml), 2 teaspoons white sugar ( 10g), 2 tsp red oil (10ml), 1 tsp extra virgin olive oil (5ml), 1 tsp salt (5g). Clean and chop the millet pepper and garlic, wash and cut the coriander into small pieces and set aside. Boil the water in the pot, add fern root powder, cook for 8 minutes (or control the cooking time according to the cooking instructions on the outside of the package), pick it up to see if there is a hard core, if there is no hard core, take it out and soak it in cold water When cool, remove and drain the water and place in a plate for later use. Pour balsamic vinegar, light soy sauce, white sugar, salt, crushed millet, pepper, and crushed garlic into a small bowl to make a sauce. Pour into the cooked fern root powder, pour in olive oil, mix well, and then evenly pour in red wine. oil and sprinkle with coriander segments.