1, celery lily: celery wash, cut diagonally into small sections. The water in the pot boiled, put the celery blanch for about a minute, fishing out of the cool water to drain. Remove the black part of the lily, broken into small pieces, washed and drained. Heat a wok, pour in oil and heat, put the blanched celery, stir fry for a few minutes. Put in the lily, add salt and chicken seasoning, stir fry quickly to taste, see the lily edge becomes transparent immediately turn off the fire out of the pot.

2, Pickle Decay Clothing Cucumber: Cucumber clean, with one or two chopsticks on both sides of the cucumber, from one end to the other direction straight up and down cut, the distance between each knife is less, cut out of the cucumber, the softer it is. After cutting one side, turn the whole cucumber over 180 degrees, put chopsticks on the side of the cucumber, and cut again with a diagonal knife from one end to the other. Season the Demoiselle cucumber with salt and marinate for a while, pour off the water. Plate the pickled cucumbers. In a bowl of white vinegar, sugar, garlic, pickled peppers, sesame oil, mix well and evenly poured on the decline of the cucumber in the refrigerator to marinate for 1 hour.

3, green carrot veggie meatballs: green carrot rubbed into shredded into a bowl standby or directly rubbed in a bowl, add salt, ginger and garlic, add chopped peppers, sesame oil, add flour, all the ingredients mixed well and standby. Put a little more than usual frying vegetables in the pot of oil to eighty percent heat, with a spoon will be mixed with the carrot puree wrestled out of the size of the balls, under the frying pan frying until both sides of the golden brown can be.