Ingredients

100g green asparagus (cut into small strips), 100g pumpkin, 50g vermicelli, 50g fresh mushrooms, 20g cloud fungus (soaked in water), half a tablespoon of tempeh , 150 ml chicken stock, 1 tablespoon fish sauce, 1 teaspoon sugar, 1 tablespoon goose (chopped), 1 tablespoon onion (chopped), 2 tablespoons oil.

Method

1. Peel the pumpkin, cut into 6 cm rectangular strips, stir fry with water and a little salt for 2 minutes, remove and drain.

2. Soak the vermicelli in water and set aside. Wash fresh mushrooms, remove stems, drain and set aside. Press the tempeh into a puree with a knife.

3. Heat the pot over medium heat, add some oil, minced black bean paste, chopped goose and chopped onion, stir-fry until fragrant, add chicken stock and bring to a boil.

4. Add asparagus, pumpkin, vermicelli, fresh mushrooms and cloud fungus and simmer for 1 minute. Add fish sauce and sugar, cook over high heat until almost dry and serve. Ingredients

80g egg noodles, a little oil, appropriate amount of shredded seaweed, a little green onion, 20㏄ fish sauce

Method

1. Take a soup pot and put it in Drain the egg noodles after they are cooked.

2. Add a little oil to the noodles in method 1, stir, and pull up the noodles and blow them until cool and set aside.

3. Take a plate, place the egg noodles from step 2 on the plate, pour the fish sauce on top and sprinkle with chopped green onion and shredded seaweed. Ingredients

2 tablespoons fish sauce, 1 tablespoon lemon juice, 2 teaspoons sugar, 1 red pepper, 1 teaspoon minced garlic.

Method

1. Chop the red pepper.

2. Put the fish sauce, lemon juice, fine sugar, crushed red pepper and minced garlic into a bowl and mix well. After it is cooked, it can be dipped into various meats and has an excellent flavor-enhancing effect. Ingredients

Ingredients: 200 grams of oysters (fresh),

Accessories: 150 grams of eggs, 20 grams of coriander,

Seasoning: 15 grams of green onions, corn starch 75g, 5g fish sauce, 5g MSG, 75g sweet potato powder, 20g peanut oil

Method

1. Add 15g starch to oysters, rub them and wash them , control the water;

2. Wash and chop green onions;

3. Crack eggs into a bowl and mix well;

4. Oysters , chopped green onion, add sweet potato starch, starch, fish sauce, MSG, and water and mix well. Pour into hot oil wok and flatten. Fry over low heat. Pour some oil to make it non-stick. When it turns yellow, turn over and pour in water. Add egg paste and oil, continue to fry, then turn over and fry. After frying, remove from the pan and cut into two portions, place on a plate, and mix with coriander.