1. Method 1: Raw materials: shrimp, rapeseed, salt, garlic slices, MSG. Wash the rapeseed and cut into two sections. Heat oil in a pan. Add the rapeseed and stir-fry a few times. Add the rape leaves, stir-fry evenly and set aside. Wash the rapeseed and cut into two sections. Heat oil in another pan and add shrimps. Fry the shrimp until cooked. Add garlic slices and saute until fragrant. Pour in the canola. Add salt and MSG and stir-fry evenly.

2. Method 2: 300 grams of rapeseed, auxiliary materials: 200 grams of shrimp, seasoning: 20 grams of vegetable oil, 10 grams of cornstarch, 10 grams of soy sauce, 5 grams of salt, 6 grams of cooking wine, 3 grams of green onions, and 3 grams of ginger. Wash the shrimps and mix well with cooking wine, soy sauce and corn starch. Wash the rapeseed and cut into inches. After the oil is hot, add the shrimps and stir-fry for a few times. Stir-fry the rapeseed until half-cooked, add onion, ginger, salt, pour in the shrimp, stir-fry quickly over high heat and serve.

3. Method 3: Ingredients: 300 grams of rapeseed. Accessories: 25 grams of shrimp. Seasoning: 4 grams of salt, 2 grams of MSG, 10 grams of cooking wine, 2 grams of white sugar, 40 grams of peanut oil, 5 grams of green onions, 5 grams of ginger, 5 grams of garlic (white skin), 10 grams of chicken fat, 15 grams of starch (peas). Wash the rapeseed, blanch it in a pot of boiling water, take it out, and drain the water. Heat oil in the pot, add onions, ginger and garlic to the pot, add shrimps, cooking wine, fresh soup and sugar and stir-fry, add rapeseed neatly, cook slightly, add refined salt, monosodium glutamate, and use 15 grams of wet starch (starch Add 5 grams of water) to thicken the soup, pour in chicken oil, turn the pot over, and put it into a plate.