(1) Ingredients: spinach 250g, vermicelli 100g, rice wine 10g, ginger 5g, onion 5g, salt 3g, monosodium glutamate 2g and sesame oil 35g.

(2) Wash spinach, wash vermicelli, blanch with boiling water, take out, and drain; Removing the roots from the scallion, washing and cutting into chopped green onion, washing the ginger, peeling and cutting into powder; (2) Put sesame oil on the fire, heat it, cook 50 ml of Shaoxing wine and vegetarian soup with chopped green onion and Jiang Mo, put spinach and vermicelli into the pot, add refined salt and monosodium glutamate, stir well and cook.

(3) Dietary nutrition: Spinach contains a lot of beta carotene and iron, and it is also an excellent source of vitamin b6, folic acid, iron and potassium; The vermicelli is rich in carbohydrates, dietary fiber, protein, nicotinic acid and minerals such as calcium, magnesium, iron and potassium, and has a good flavor.

2. Stir-fried lotus root slices with pepper oil

(1) raw materials: lotus root 500g, ginger 10g, salt 3g, linseed oil 20g, vinegar 10g and monosodium glutamate 3g.

(2) washing ginger, peeling and cutting into powder; Wash fresh lotus root, peel off the black skin, cut into thin slices and put it in cold water for a little washing; Put a proper amount of water into the pot, boil it, pour in the lotus root and cook it, take it out and put it in cold boiled water, let it cool and drain; Add salt, soy sauce, vinegar and monosodium glutamate to lotus root slices, mix well, put them in a plate and put Jiang Mo on them; Finally, blanch the lotus root slices with pepper oil.

(3) Dietary nutrition: Lotus root has high iron content, which is especially suitable for patients with iron deficiency anemia; Secondly, lotus root is rich in protein, vitamins and starch, which has obvious effects of invigorating qi and blood and enhancing human immunity.

3. Fish-flavored shredded pork

(1) Material: 250g lean meat, 70g auricularia, half carrot, 30g pickled pepper powder, 2 shallots, 1 small piece of ginger and garlic, and appropriate amount of starch; Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar, chicken essence;

(2) Clean the lean meat, cut it into thick shreds, put it in a bowl, add salt and water starch and mix well; Wash and shred onion, ginger and garlic for later use. Shred auricularia auricula and carrot for use. Mix white sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice.

(3) Put oil in the pot, pour shredded pork when the hot oil is heated to 50%, stir-fry until dispersed, and then add pickled pepper powder. When the stir-fry is extremely good, pour in the fungus, shredded carrot and fish sauce and stir-fry a few times.