1 Garlic fungus Ingredients: Fungus seasoning: minced garlic (mince the garlic), onion, ginger, refined salt, sugar, vinegar, chicken essence, pepper, sesame oil Preparation method: 1.

Soak the dried fungus in water (be sure to soak it carefully), wash it, and blanch it in boiling water (that is, put it in the boiling water and take it out immediately).

Drain and place on a plate.

2.

Put the minced garlic into a small bowl, add refined salt, sugar, vinegar, minced ginger, and garlic and stir evenly.

3.

Put the pot on the fire and add sesame oil. After the oil is hot, pour the oil into a small bowl, add chicken essence and pepper, stir evenly, pour it into the plate and mix evenly.

2 Double pepper preserved eggs Ingredients: preserved eggs (don’t tell me you don’t know what preserved eggs are, they are preserved eggs), green pepper, red pepper Seasoning: minced garlic, soy sauce, sesame oil Preparation method: 1.

Put the green pepper and red pepper into the pot, stir-fry (just put these things in without adding oil) for a while, remove the water, pour out, and chop into pieces.

(Be careful with the spiciness, it will choke) 2.

Peel the preserved eggs, cut them into slices, put them on a plate, and arrange them (the arrangement needs to be a bit artistic).

3.

Mix chopped green pepper, red pepper and minced garlic, add sesame oil and soy sauce, mix evenly, and pour on the preserved eggs.

3 Ingredients for three-thread mixed golden needle: ham sausage (this is to save trouble, Jinhua ham itself should be used, but it is difficult to find in the north, and everyone knows that the Jinhua ham factory has problems this year, so it saves trouble, it is best to use

Shuanghui's Marco Polo series with better quality), enoki mushrooms, shredded green peppers, shredded shiitake mushrooms (many of the shiitake mushrooms we buy are dry and need to be soaked in water, or "fa" in jargon, before they can be processed) Seasonings: cooking wine, soy sauce, refined salt, chicken essence

, pepper, ground ginger, sesame oil, vinegar Preparation method: 1.

Blanch shredded green peppers and mushrooms separately in boiling water, and cut ham into thin strips.

2.

Boil the enoki mushrooms with water (must be cooked), take out the pot, put the shredded ham sausage, shredded mushrooms, and enoki mushrooms on a plate, add chicken essence, cooking wine, and salt and stir evenly.

3.

Stir the minced ginger, soy sauce, and pepper evenly and pour them onto the plate, and finish.

4 Toon Mixed with Tofu Instructions: In the current season, it is difficult to find toon in the north. Let’s wait until spring.

Materials: Chinese toon, tofu, and if possible, some soybeans Seasoning: chicken essence, salt, sugar, sesame oil Preparation method: 1.

Cut the tofu into cubes, the smaller the better. In order to enhance the flavor, some people say you can mash the tofu. I have never done this before, so you can give it a try.

Blanch the Chinese toon in boiling water, take it out and cut into fine pieces.

If there are soybeans, cook them.

2.

Put the diced tofu, toon, and soybeans on a plate, add the seasonings, stir evenly, and OK.

5. Ingredients for cold kelp: kelp, mung bean sprouts.

The ratio between the two is 5:1, for example, one pound of kelp (500 grams) and two taels (100 grams) of mung bean sprouts. In fact, you can do without mung bean sprouts, but if you have them, they will look better.

Seasonings: appropriate amounts of salt, chicken essence, sugar, and cooking wine. Preparation method: 1.

Wash the kelp water, blanch it in boiling water, take it out, cool it and cut it into shreds.

2.

Blanch the mung bean sprouts in boiling water.

3.

Place the two things on a plate, pour in the seasoning, and stir evenly.