1. Light salmon

Ingredients: 1 piece of salmon, shredded ginger, minced garlic, a little sugar & salt.

Method: Pat dry/wash the salmon and steam for 8-9 minutes. After taking it out of the oven, collect the water in the plate and set aside. Sauté ginger and garlic until fragrant (ginger shreds are slightly burnt), drain off excess oil, add salmon water, sprinkle with sugar and salt, and pour it on the salmon.

2. Vegetarian fried mushrooms

Ingredients: 150 grams of mushrooms (fresh mushrooms). Accessories: 50 grams of mushrooms (fresh). Seasoning: 50 grams of salad oil, 20 grams of soy sauce, 15 grams of rice wine, 15 grams of white sugar, 8 grams of starch (peas), and 5 grams of sesame oil.

Method: Wash the fresh mushrooms and shiitake mushrooms, remove the stems and slice them separately. Put the pot on a high heat, pour in oil and heat until 70% hot, add shiitake mushrooms and mushrooms and stir-fry, add soy sauce, sugar and Shaoxing wine, continue to stir-fry until the flavors are infused. Add 100 ml of vegetarian soup, bring to a boil, thicken the soup, drizzle with sesame oil and serve.

3. Vegetarian fried three shredded vegetables

Ingredients: 200 grams of lentils, 100 grams of fresh oyster mushrooms, and 50 grams of water-coated fungus. Seasonings: refined salt, monosodium glutamate, vinegar, shredded green onion, shredded ginger, raw oil, fresh soup.

Method: Remove both ends of the lentils, tear off the tendons, blanch them in a boiling water pot and then cut into shreds. Remove the impurities from the water-coated fungus, wash and cut into shreds. Remove and wash the oyster mushrooms, blanch them in boiling water, take them out, drain them and cut them into shreds. Add oil to the wok, heat it up and stir-fry green onion and ginger until fragrant. Add shredded lentils, shredded oyster mushrooms, shredded fungus, fresh soup, refined salt, vinegar and MSG and stir-fry until fragrant. Serve.