1, cold accompanied by pea shoots, materials: pea shoots a catty, salt, vinegar, oyster sauce, soy sauce, sesame oil, each moderate. Practice: cut off the old roots of pea shoots, clean. Put soy sauce and oil in the same bowl and mix well. Boil a pot of water, add salt and a few drops of sesame oil to the water. When the water boils, add the pea shoots and boil for about a minute. Remove the peas and run under cool water, slightly squeeze the peas with chopsticks to remove the water, pour the sauce into the peas and mix well. Mix well and serve. Regular consumption can replenish the middle and benefit the qi, strengthen the transport function of the spleen and stomach.

2, white burn pea shoots, pea shoots 500 grams, 3 grams of oil, 3 grams of ginger, 10 grams of soy sauce. Wash the pea shoots, add the right amount of water in the pot, add oil and ginger, boil the water, add pea shoots, burn about 2 minutes, sheng out pea shoots, add soy sauce and mix it well.

3, pea shoots mixed with dried, ready materials: pea shoots, dried, oil, salt, sugar, chicken essence, sesame oil. Practice: pea shoots dipped clean and drained, dried water rinse down; pot of water, water open into a little salt, and then a few drops of cooking oil; turn off the fire, put the pea shoots into the pot of boiling water, use chopsticks to stir a little. Blanch the pea shoots and let them cool down, squeeze out the water, shred the dried herbs, put them into the boiling water to blanch the pea shoots, drain and let them cool down. Cooled pea shoots and dried incense add refined salt, a little sugar and chicken essence, mix well, a few drops of sesame oil, mix well and plate.