1. Mushrooms and rapeseed.

Ingredients: 6 mushrooms, 250 grams of rapeseed, 8 grams of minced garlic, 8 grams of minced green onions, and 2 grams of salt.

Method: Break open the rape leaves, wash them in clean water and drain them.

Slice the mushrooms into slightly thick slices for a more textured taste.

You can also use dried mushrooms, just soak them in advance and slice them.

Pour oil into the wok, and when the oil is hot, sauté the wok with onions and garlic.

After you smell the aroma, add the mushrooms to the pan and stir-fry until the mushrooms become soft.

Then add the rapeseed and stir-fry.

Finally, add salt to taste and continue to stir-fry until the mushrooms are fully cooked.

2. Spicy tofu.

Ingredients: 1 piece of tofu, appropriate amount of bean paste, appropriate amount of vegetable oil.

Method: Cut the tofu into slices of any size. Depending on your eating habits, you can also soak the tofu in light salt water so that it will not break easily when cut.

Spread the tofu flat on a plate and score the surface of the tofu with a fork.

Apply a layer of Pixian bean paste, drizzle with a layer of cooking oil, and bake at 200 degrees for about 20 minutes.

3. Spicy cold eggplant.

Ingredients: 300g long eggplant, appropriate amount of oil, appropriate amount of salt, 2 tablespoons of soy sauce, 1/2 tablespoon of sesame oil, appropriate amount of red oil, appropriate amount of green pepper.

Method: Wash the long eggplant and cut into long strips.

Steam the eggplant strips in a pot and let cool.

Wash the green peppers, remove the seeds and cut into small pieces.

Put the green pepper dices into a clean small bowl and add two tablespoons of cold soy sauce.

Add 1/2 tablespoon sesame oil.

Sprinkle in appropriate amount of salt.

Pour in appropriate amount of red oil according to preference and mix well.

Pour the prepared sauce onto the prepared eggplant strips.