Raw materials: cooked walnut kernel, celery 20g, onion ginger juice, wet starch 10g, refined salt 3g, chicken essence 1g, monosodium glutamate 0.5g, soup 50g and vegetable oil 25g.

Exercise:

1, put celery in boiling water pot, blanch thoroughly and take it out.

2. celery is cut into sections obliquely. Put onion ginger juice, salt, chicken essence, monosodium glutamate, wet starch and soup into a container to make a thick juice.

3. Heat oil in the pot, add walnuts and celery and stir fry, cook the sauce, and turn it evenly, then serve.

Walnut cabbage

Ingredients: 20 g of walnut kernel, 300 g of cream cabbage, 0/0 g of medlar/kloc, 0/00 g of Hericium erinaceus, 3 g of leek 1 root, 3 g of salt, 5 g of oyster sauce, 5 g of sugar, 0/00 ml of broth/kloc-and starch/kloc-water.

Exercise:

1, remove the old leaves from the cream cabbage and wash it for later use. Wash the precipitate of Hericium erinaceus and cut it into 0.7cm thick slices. Cut the shallots.

2. Boil the water in the pot with high fire, blanch the Hericium erinaceus for 2 minutes, then blanch the cream cabbage 1 minute and drain. Put the cream cabbage neatly on the plate, and pick out the Hericium erinaceus and put it away.

3. Heat the oil in the wok to 60% heat with medium heat, add the walnut kernel and fry until golden brown, and take out and drain the oil.

4. Leave the bottom oil in the pot, heat it to 60% heat, add chives and stir fry, then add Hericium erinaceus, broth, oyster sauce, salt, sugar, walnuts and medlar, and cook for 3 minutes on medium heat.

5. Finally, put the cream cabbage (keep the cabbage neatly packed), slide it into the plate when you take it out of the pot, and still keep the cream cabbage neatly packed.