Stir-fried kale; 1, Chinese kale is put into boiling water until it is broken, a few drops of oil and a spoonful of salt are put in, and then it is taken out and drained; 2, hot oil in the pot, add minced garlic and saute; Add kale and stir fry. 3. Add a spoonful of salt, appropriate amount of soy sauce and oyster sauce, and stir fry until cooked. Take out the pot and put it on the plate.

Fish-flavored Pleurotus eryngii: 1, Pleurotus eryngii is rooted, carrots are shredded, auricularia auricula is soaked and shredded, garlic and ginger are minced. 2. Pleurotus eryngii is shredded by hand. 3. Heat a non-stick pan, add shredded Pleurotus eryngii and stir fry. 4, soften the water and open a fire. Stir-fried dried Pleurotus eryngii is served. 5, soy sauce, rice vinegar, sugar, oyster sauce, soy sauce, water starch into juice, stir well for later use. 6. Cool the oil in a hot pot. After the garlic and ginger are sauté ed, stir-fry the red oil with half a spoonful of chopped pepper and half a spoonful of Pixian bean paste. 7. Stir-fry shredded carrots until soft, pour in Pleurotus eryngii and auricularia auricula, and stir well. 8. Pour in the fish sauce and stir fry evenly.

Scrambled eggs with cucumber and fungus: 1, dried fungus soaked in water 20 minutes in advance. Remove impurities, wash and drain for later use. 2, cucumber 1 root washed and sliced, peeled or not. Chop garlic. 3, 2 eggs are beaten and stirred into egg liquid, and a small amount of salt is added. 4. Pour the oil into the pot, and after heating, the egg liquid will slip away and be served. 5. Add another oil, add a little minced garlic and stir-fry with cucumber for a while. 6, pour the fungus, stir fry 1 minute. 7. Then pour the eggs into stir-fry and add some salt to taste. 8. Turn off the fire after all the ingredients are stir-fried.

Cold lotus root slices: 1, wash lotus root, peel and cut into thin slices. 2, millet pepper, onion, garlic cut into powder for later use. 3. Put the lotus root into the pot and blanch it 10 minute, and remove the ice water for later use. 4. Add salt, sugar, soy sauce, vinegar, sesame oil and Chili oil to the cooked lotus root, then add the chopped millet pepper, onion and garlic and stir well.

Ginger juice ingredients: 1, 500g cowpea cowpea, 0g red pepper10g, 20g ginger; Salt, soy sauce, olive oil. 2. Wash and cut the cowpea, cut the red pepper, and peel the ginger and chop it; 3. Pour the cowpea into the pot and add water to boil it, then take it out and drain the oil pan; 4. Add ginger, salt and soy sauce and mix well. Pour cowpea and garnish with red pepper.