1. Soups and snacks
Peel and clean lotus root, cut into even slices, remove the head, tail and tendons from peas, soak dried fungus and tear small pieces, and cut carrots into sections; Boil half a pot of boiling water, add lotus root slices and carrots in turn after boiling, then add Dutch beans and black fungus, blanch, take out, let cool and drain; From the oil pan, add a proper amount of He Ran camellia oil and heat it to 70%; Stir-fry all the materials; Stir-fry evenly and continuously for about 1-2 minutes, and add appropriate amount of salt to taste.
2. Bitter gourd mixed with shrimp
Remove the head and skin of fresh shrimp, peel off the shrimp line, and marinate with cooking wine and white pepper for ten minutes; Blanch in boiling water, remove after discoloration, cool in boiling water, remove and drain for later use, and cut bitter gourd in half; Dig out the pulp with a spoon, cut it into thin slices, blanch it in boiling water for a while, take it out and let it cool, pat the garlic flat and chop it up, mix the blanched shrimp, bitter gourd and minced garlic, add salt, sugar and rice vinegar and mix well; Stir-fry Zanthoxylum bungeanum in a vegetable oil pan with low fire, remove Zanthoxylum bungeanum, pour Zanthoxylum bungeanum oil on the mixed bitter gourd shrimp while it is hot, and mix well.
3. Boiled cabbage
Remove the old leaves from the Chinese cabbage and divide the Chinese cabbage in two with a knife; Wash cabbage, control water, and dice garlic; Put a proper amount of oil in the water and bring it to a boil. Put the stems into the pot by hand and cook them all until they are almost cooked until the leaves are soft. Take out the cabbage, control the water and put it in a plate; Stir-fry garlic in a frying pan; Adding a proper amount of salt; Add appropriate amount of soy sauce and oyster sauce and mix well; Finally, pour the prepared oyster sauce and garlic juice into the cabbage.