Raw materials: celery leaves 400g, flour150g, crispy peanuts 50g, shredded onion and shredded ginger 30g, dried chili 30g, refined salt10g, chicken powder10g, balsamic vinegar 30g and refined oil100g.

Method: Wash celery leaves, pat on flour, take them out after steaming in a cage, put them in a vessel and let them dry for a while. Heat the clean pot, add refined oil to heat it, then add shredded onion, shredded ginger and dried Chili to fry until fragrant, pour it on the steamed celery leaves, add refined salt, chicken powder and balsamic vinegar, and sprinkle with crispy peanuts when serving.

2. Steamed baby dishes with ham and garlic

Ingredients: 2 baby cabbage, 1 vermicelli, 1 garlic, appropriate amount of soy sauce, salt 1/2 spoons.

Practice: after washing all the baby dishes in half, cut the half-cut baby dishes in pairs and don't cut off the roots. Soak the vermicelli in warm water until soft. Chop garlic into pieces for later use. Add oil to the wok, add garlic and stir-fry until fragrant (remember, the oil temperature should not be too high, don't fry garlic), add salt and soy sauce and mix well. Put the cut doll dish on the plate, put the vermicelli on the doll dish, pour the prepared sauce on the vermicelli and doll dish, put it in a steamer and steam it on high fire for 10 minute.

3. Golden lotus root

Ingredients: sticky yellow rice100g, lotus root 250g, candied dates 50g, pineapple 50g and coriander 3.

Practice: Wash and soak the yellow rice for 6 hours, wash and cut the lotus root, wash and chop the candied dates, peel and chop the pineapple. Mix the yellow rice, candied dates and pineapple, pour a handful of the mixed yellow rice into the small hole of the lotus root, and sprinkle the rest of the yellow rice on the lotus root. Steam in a cage for 30 minutes, take it out and put it on a plate. Sprinkle coriander on the lotus root when eating.