1. Cold dandelion. Ingredients: A large handful of dandelions, a large spoonful of chopped chili peppers, and 3 garlic cloves; Seasonings: An appropriate amount of salt, a large spoonful of oyster sauce, a small spoonful of sesame oil, and a little chicken essence; Method: First pick and wash the dandelions, then boil water in a pot. After boiling, blanch the dandelions with a little salt, quickly remove them from cold water, and then soak them in cold water for a while; mince the garlic cloves, add chopped chili, oyster sauce, chicken essence, and sesame oil to make a juice; remove the dandelions from cold boiled water and squeeze out the water. , pour in the prepared chopped pepper juice and mix thoroughly.

2. Garlic dandelion. Ingredients: 150 grams of dandelion seedlings, 100 grams of japonica rice. Appropriate amounts of refined salt, chopped green onion, and vegetable oil. Method: Remove the impurities from the dandelions and wash them, blanch them in a pot of boiling water, remove them, wash them and chop them into small pieces. Wash the japonica rice. Heat the oil in a pan, stir-fry the chopped green onion until fragrant, add dandelion and refined salt and stir-fry until the flavor is absorbed, set aside in the mountain pot. Add an appropriate amount of water to the pot, add japonica rice and cook until it becomes porridge, add dandelions and cook for a while.

3. Dandelion, water shield and shredded chicken soup. Ingredients: 50 grams of dandelion, 1 bottle of West Lake water shield, 100 grams of chicken breast, 150 grams of clear soup, 2 eggs. Seasoning: appropriate amounts of refined salt, monosodium glutamate, cooking wine, and water starch. Method: Wash the dandelion cleanly and cut into segments. Remove the tendons from the chicken breast, soak in cold water for 30 minutes, remove and cut into shreds, open the bottle of water shield and pour it into a bowl, remove the yolk from the egg and leave it clear. Wash the chicken shreds briefly with water, remove and squeeze out the water, put it into a bowl, add egg white, refined salt, and water starch to mix well. After boiling the water in the pot, remove from the heat. Scatter the chicken shreds and put them into the boiling water. Then heat the pot and use chopsticks to spread the chicken shreds. When the chicken shreds turn white, put them into a bowl and soak them in cold clear soup. Bring 500 grams of clear soup to a boil, blanch the dandelions in the clear soup until cooked, and scoop them into a soup bowl. Blanch the shredded chicken thoroughly with boiling clear soup and put it into a soup bowl. Boil the remaining clear soup, season with cooking wine, refined salt, and MSG, and pour into a soup bowl. Serve.