Ingredients: 350g bean sprouts, salt, monosodium glutamate and sesame oil.

Practice: Wash the bean sprouts, blanch them in a boiling water pot, take them out, add salt, monosodium glutamate and sesame oil while they are hot, and mix well to serve.

Pleurotus nebrodensis with abalone sauce

Ingredients: 200g of pea seedlings, 0/00g of Pleurotus nebrodensis/KLOC-,abalone juice, salt, monosodium glutamate, yellow wine and water starch.

Practice: wash the pea seedlings, fry them and put them at the bottom of the plate; Slice Pleurotus nebrodensis into thick slices, blanch it in boiling water pot and put it on pea seedlings. Pour abalone juice into the pot, add yellow wine to boil, add salt and monosodium glutamate to taste, thicken with water starch and pour it on Pleurotus nebrodensis.

Braised Flammulina velutipes

Ingredients: Flammulina velutipes 200g, pea sprouts 300g, salt, monosodium glutamate, chicken soup, salad oil.

Practice: After blanching Flammulina velutipes, add salt, monosodium glutamate and chicken soup to adjust the taste. Buckle into a small bowl and steam in a cage. Season the pea seedlings, fry them, and then put them on a plate; Fix Flammulina velutipes on pea seedlings.