Ingredients: spinach100g, white sesame10g.

Seasoning: appropriate amount of soy sauce and chicken soup.

Practice: wash spinach, soak it in light salt water, remove it and drain it for later use. Cut the spinach soaked in water into small pieces, put it on a plate, pour a little chicken soup and soy sauce, sprinkle with white sesame seeds, and stir well to serve.

2. Cold shredded green pepper

Ingredients: green pepper

Seasoning: 25g soy sauce and vinegar, 5g salt, a little monosodium glutamate and sesame oil.

Practice: Wash the green pepper, remove the pedicels and seeds, scald it with boiling water, drain the water, cut it into shreds and put it on a plate, add soy sauce, vinegar, salt and monosodium glutamate, then pour sesame oil and stir well.

3. Hot and sour cabbage

Ingredients: 250g tender leaves of Chinese cabbage, 2 red peppers, pickled peppers 1 piece.

Seasoning: white vinegar, salt, sugar, sesame oil and monosodium glutamate.

Practice: Wash the cabbage, blanch it in a boiling water pot, take it out and drain it, cut it into diamond-shaped pieces, put it in a plate, sprinkle a little salt and mix well, marinate for 30 minutes, and drain the salt water for later use. Wash the red pepper, remove the pedicle and seeds, cut into fine powder and put it in a small bowl. Dice pickled peppers, put them in a bowl of chopped red peppers, add white vinegar, sugar and monosodium glutamate, mix well and pour them on sauerkraut. Mix well and marinate for one hour, then pour in sesame oil. Serve.

4. shredded bamboo shoots in red oil

Material: 400g of winter bamboo shoots.

Seasoning: a little chopped green onion, salt, monosodium glutamate, sugar, soy sauce, sesame oil, chicken essence and Chili oil.

Practice: Wash the tip of winter bamboo shoots, cut them into small pieces, then tear them into filaments, then blanch them in a boiling water pot, remove them and drain them. Put salt, monosodium glutamate, soy sauce, chicken essence, Chili oil and sugar into a bowl and mix well to make Chili oil-flavored juice. Put the blanched shredded bamboo shoots into the Chili oil-flavored juice, mix well, put on a plate, sprinkle with chopped green onion and drizzle with hot sesame oil.

5. mashed garlic eggplant

Ingredients: eggplant 500g, a little green pepper, red pepper, cooked white sesame, coriander.

Seasoning: 50g garlic, 50g salt, 50g monosodium glutamate, 50g sesame oil, 50g cooking wine and 50g vegetable oil.

Practice: Wash and chop green pepper, wash and chop coriander, wash garlic, mash it in a bowl with a little cooking wine, wash and cut eggplant in half, put it in a clear water basin, add a little salt and mix well, marinate for 10 minute, take it out and drain it, then put it in a plate, steam it in a drawer for 10 minute or so until it is cooked, and take it out to cool. Cut the steamed eggplant into small pieces, put them in a plate, add garlic, coriander powder, salt, monosodium glutamate, white sesame seeds and sesame oil, stir well, add vegetable oil to the pot, stir fry the chopped green and red peppers, pour them on the eggplant, mix well and marinate for 5 minutes.