1. Lotus pond snack
Peel and clean lotus root, cut into even slices, remove the head and tail of peas and tendons, soak dried fungus and tear small pieces, and cut carrots; Boil half a pot of boiling water, after boiling, put lotus root slices and carrots in turn, then add Dutch beans and auricularia auricula, blanch, take out, cool and drain; From the oil pan, put a proper amount of Heran camellia oil and burn it to 70% heat; Stir-fry all the ingredients; Stir-fry evenly and continuously for about 1-2 minutes, and add appropriate amount of salt to taste.
2. Bitter gourd mixed with shrimp
Remove the head and skin of fresh shrimp, peel off the shrimp, remove the shrimp line, and marinate with cooking wine and white pepper for ten minutes; Blanching in boiling water, taking out after discoloration, cooling boiling water, taking out and draining for later use, and cutting bitter gourd in half; Dig out the pulp with a spoon, cut it into thin slices, blanch it in boiling water for a while, take it out and let it cool, pat the garlic flat and chop it, mix the blanched shrimp, bitter gourd and minced garlic, add salt, sugar and rice vinegar and mix well; Stir-fry pepper in vegetable oil pan with low fire, remove pepper, pour pepper oil on the mixed bitter gourd shrimp while it is hot, and mix well.
3. Boiled cabbage
Remove the old leaves from the Chinese cabbage, and split the Chinese cabbage in two with a knife; Wash the cabbage, control the water, and dice the garlic; Put a proper amount of oil in the water and bring it to a boil. Put the stems into the pot by hand, and cook them all until they are almost cooked until the leaves are soft. Take out the cabbage, control the water and put it on the plate; Saute garlic in a frying pan; Adding proper amount of salt; Add appropriate amount of soy sauce and oyster sauce and mix well; Finally, pour the prepared oyster sauce and garlic juice into the cabbage.