Ingredients: 250g green beans, 50g pickled mustard tuber, 3g salt, a little salad oil, minced onion and ginger, monosodium glutamate and broth.

Practice: pinch off the two ends of the green beans and tear off the tendons. After washing, cut them into sections, blanch them in boiling water, remove them and drain them. Wash mustard tuber and cut it into shreds. Heat the oil pan, add onion and ginger, stir-fry until fragrant, add green beans and salt, add a little clear soup, cook slightly, then add monosodium glutamate and shredded mustard until the soup is dry.

Corn string beans

Raw materials: 300g of string beans, 0/50g of sweet corn kernels/kloc-,onion and ginger wine juice (soaked in onion and ginger with cooking wine), salt, sugar, monosodium glutamate, sesame oil and salad oil.

Practice: blanch green beans and corn kernels respectively. Pour a little oil into the wok, add green beans, corn kernels, onion ginger wine juice, salt and white sugar and stir-fry until it is dry. Add monosodium glutamate and stir well, and pour sesame oil on it.

Spicy green beans

Ingredients: 400 grams of green beans, 50 grams of Xufu sprouts, 5 grams of dried peppers, and appropriate amounts of salt, monosodium glutamate, cooking wine and salad oil.

Practice: Wash the green beans, tear off the tendons, break them into sections of about 5 cm, and soak them in boiling water for several minutes. Pour a little oil into the wok, stir-fry the dried Chili, stir-fry the green beans until the skin wrinkles, and stir-fry the sprouts, salt, monosodium glutamate and cooking wine until it tastes good.

Stir-fried green beans

Ingredients: green beans, salt, monosodium glutamate, soy sauce, salad oil, shredded ginger and red pepper rings.

Practice: remove the old tendons from the green beans, change the knife into sections, blanch them in a boiling water pot, fish them in cold water for cooling, and take them out and drain them. Heat the base oil in the pot, stir-fry the green beans, add salt, monosodium glutamate and soy sauce to taste, plate, garnish with shredded ginger and red pepper rings, and pour hot oil.