900g spinach, a handful of vermicelli 1, half a red pepper, 0/2 almonds/kloc-0, a little oyster sauce, a little sesame oil, a proper amount of salad oil and 4g of salt.

Cut off the roots of spinach, wash and cut into sections; Soak vermicelli in cold water; Boil a large pot of water, add spinach, add oil and salt, boil the water again, and then scoop it up and put it into the prepared cold water.

Blanched spinach water is used to blanch vermicelli. Pick up the blanched vermicelli and spinach, drain, put into a large bowl, pour in sesame oil, add oyster sauce, mix well with chopsticks, and sprinkle with diced red pepper and chopped apricot kernels for decoration.

2. Cold Flammulina velutipes

Ingredients: Flammulina velutipes, persimmon pepper, red pepper, onion, garlic, soy sauce, vinegar, sesame oil and sugar.

Boil the water, first add Flammulina velutipes and shredded green pepper for 30 seconds, then take it out.

Soak the fished 1 ingredients in ice water for half a minute. 3. Mix 1.5 tablespoons of soy sauce, 1 tablespoon of vinegar, half a spoonful of sugar and garlic to make a wet material. Take out the two ingredients, gently squeeze out the water, mix well, and drop a few drops of sesame oil before serving.

3, cold onion fungus

Auricularia auricula 150g, half onion, half persimmon pepper, half red pepper, pepper 1 teaspoon, 2 teaspoons of dried pepper, salt 1g, soy sauce 1 teaspoon, vinegar 1 teaspoon and vegetable oil/kloc-.

Wash and shred onions and green peppers; Blanch the fungus in boiling water.

Slice the dried chillies, put them in a spoon filled with chillies, add oil and put them on the fire until they smell like chillies.

Stir the fungus, onion, green pepper and juice evenly, and pour in the fried oil and stir well.