Ingredients for stir-fried vegetables: 100 grams of carrots, 200 grams of peeled water chestnuts, 100 grams of potatoes, 100 grams of mushrooms, 50 grams of black fungus, appropriate amounts of peanut oil, refined salt, and MSG.

Method: Wash the fungus and tear into pieces.

Wash the carrots and potatoes, peel them and cut them into slices.

Peel water chestnuts and mushrooms, wash and slice into slices.

Heat the oil in the wok, fry the carrot slices first, then add the mushroom slices, water chestnut slices, potato slices, and black fungus slices. After frying, add appropriate amount of salt and MSG to taste.

Ingredients for mixing double puree: 100 grams of eggplant, 100 grams of potatoes, 2 cooked eggs, appropriate amounts of sesame oil, tomato paste, refined salt, and MSG.

Method: Peel and wash the eggplant, wash the potatoes, steam them in a drawer, and peel off the potato skins.

Mash the eggplant and potatoes separately, add refined salt and MSG and mix well.

Peel off the skin of the cooked eggs, separate the egg yolks and egg whites, mash the egg yolks into a puree, add a little refined salt and mix well.

Cut the egg white into small pieces, add a little salt and mix well.

Place the mixed mashed eggplant and mashed potatoes symmetrically on the plate, then place the egg white and egg yolk on both sides of the mashed eggplant and mashed potatoes respectively, pile the tomato sauce in the middle, and drizzle with sesame oil.

Ingredients for the three shredded ingredients: 300 grams of lettuce, 150 grams of potatoes, 75 grams of carrots, appropriate amounts of peanut oil, refined salt, salt, sugar, monosodium glutamate, sesame oil, and wet starch.

Method: Wash the lettuce, potatoes and carrots, peel them and cut them into even thin strips.

Put the wok on the fire, add a little peanut oil, heat it up, add the three shredded shreds and stir-fry together, add a little soup water, refined salt, marinade, sugar and MSG.

After boiling, thicken the gravy with wet starch and pour a little sesame oil on it.

Ingredients for steamed fish fillets: 250 grams of fresh fish without fine bones, 1 bowl of rice, 3 slices of ginger, 50 grams each of cooked carrots and potatoes, refined salt, cornstarch, peanut oil, soup or water, sugar, refined salt, and cornstarch.

Just the right amount.

Method: Wash the fish, wipe off the water, cut into thick slices, add marinade and mix to marinate.

Place fish fillets on a plate, add ginger slices, steam for 8 minutes until cooked, take out and remove ginger slices.

Finely chop cooked carrots and potatoes.

Heat a pan, add peanut oil, add carrots, diced potatoes and seasonings, bring to a boil, thicken the sauce, pour over the fish fillets, and serve with rice.