Raw materials: Chrysanthemum morifolium, water-soaked mushrooms, vegetable oil, onion, garlic slices, salt, sesame oil, water starch and cooking wine.

Practice: wash the chrysanthemum morifolium, cut into sections, blanch in boiling water and drain; Wash mushrooms and cut into small pieces. Put oil in the pot and cook until it is 70% cooked, saute shallots and garlic slices, add mushrooms and stir fry, add cooking wine and a little water, stir fry until cooked, add salt to adjust the taste, thicken with water starch and pour in sesame oil.

Stir-fried celery with dried incense

Ingredients: spiced dried bean curd, mushrooms, carrots, celery, fried sesame seeds, soy sauce, sesame oil, salt and sugar.

Practice: Rinse spiced dried bean curd with water, cut into filaments, soak mushrooms, steam for 5 minutes, and cut into filaments after cooling. Rinse carrots and celery, shred them, soak them in hot water for half a minute, then take them out and cool them. Put the dried bean shreds in hot water, blanch for half a minute and take them out. Enlarge all the ingredients in a bowl, mix well with seasonings, and freeze in the refrigerator for half an hour. Sprinkle with fried sesame seeds when eating.

Three-silk celery

Ingredients: tender celery, water-soaked mushrooms, bamboo shoots, fragrant dried bean curd, Jiang Mo, salt, sugar, monosodium glutamate and sesame oil.

Practice: clean celery, remove leaves and roots, blanch it in a boiling water pot, let it cool, drain and cut it into 3 cm long sections, add salt and mix well, and put it on a plate. Wash and cut the water-soaked mushrooms, bamboo shoots and fragrant dried bean curd into filaments, scald them in a boiling pot, pick them up, drain them and sprinkle them on celery. Add Jiang Mo, sugar, monosodium glutamate and salt, mix well, and drizzle with sesame oil.