1. Fried shrimps with edamame.

Ingredients: edamame, celery, red pepper, shrimp, garlic, pepper, cooking wine, starch, salt, soy sauce, oyster sauce.

Process the shrimps, add pepper, cooking wine, starch, and salt to marinate for preparation. Add a little oil to the pot, add minced garlic and red pepper and stir-fry until fragrant. Add edamame and celery in turn and stir-fry evenly. Add salt, oyster sauce and soy sauce.

Finally add the shrimps and stir-fry until cooked.

2. Cucumber and enoki mushroom rolls.

Ingredients: yellow mushrooms, enoki mushrooms, carrots, balsamic vinegar, light soy sauce, salt.

Peel, wash and cut the cucumber into slices, shred the carrots, cut off the heads of the enoki mushrooms, blanch them separately, add light soy sauce, balsamic vinegar and salt to make juice.

Add a cucumber slice to the blanched enoki mushroom, add carrot sticks, and roll it up.

3. Carrot, fungus and corn dumplings.

Ingredients: green radish, carrot, fungus, cornmeal, whole wheat flour, pepper, allspice, salt.

Soak the fungus and blanch it in water.

Grate the radish, chop the fungus, add salt and flour seasoning together with the radish, add cornmeal and whole wheat flour, mix well, and form into a ball. After the steamer is boiled, stack the dumplings neatly and steam until cooked.

4. Rice-free sushi.

Ingredients: eggs, potatoes, carrots, cucumbers, luncheon meat, seaweed, cracked black pepper, salt.

Boil the potatoes and mash them into mashed potatoes. Cut the cucumbers and carrots into strips. Cut the luncheon meat into small pieces and fry for a while.

Heat a pan with a little oil, beat an egg, spread it out and fry it into an egg pancake, cut it into strips, put nori on the sushi roll, spread mashed potatoes, put egg skins, cucumber strips, carrot strips, and then put lunch meat on it.

Roll it up slowly with a sushi roll and cut into pieces.

5. Potato salad.

Ingredients: potatoes, eggs, crab sticks, corn kernels, cucumbers, low-fat salad dressing, black pepper.

Dice the cooked eggs, cucumbers, potatoes, and crab sticks.

Add crab sticks, corn, and potatoes to the boiling water. Once cooked, take them out and put them in a bowl. Add cucumbers and eggs, top with low-fat salad dressing, stir evenly, and sprinkle with some black pepper.

6. Tofu, Mushroom and Shrimp Soup.

Ingredients: tofu, eggs, shrimps, fungi (according to preference), salt, and pepper.

Fry the eggs and set aside. Pour boiling water over the cooked eggs. Add tofu, mushrooms and shrimp and cook for five minutes. Add salt and pepper to taste.

7. Fungus, vegetable and tomato soup.

Ingredients: tomatoes, enoki mushrooms, fungus, tofu skin, dark soy sauce, light soy sauce, salt, tomato sauce.

Cut the tomatoes into pieces, add a small spoonful of salt and stir-fry until the juice comes out. Add water and bring to a boil. Add a spoonful of light soy sauce, dark soy sauce, and tomato paste. Add the enoki mushrooms, fungus, and bean skins in turn and cook until cooked.