1. Fried eggs with green pepper and fungus (1) Ingredients: 2 eggs, 200g of fungus, 1 green pepper, 1 tsp of oil, 1 tsp of salt, appropriate amount of light soy sauce, minced green onion and ginger.

(2) Soak the fungus in warm water, wash off the dust on the surface, tear into small pods, and set aside.

(3) Cut the green pepper into sections and prepare the minced onion and ginger.

(4) Heat the pan with oil and crack in the eggs.

(5) Fry over low heat until it forms and set aside.

(6) Remove the oil from the pan, add the onion and ginger and stir-fry until fragrant.

(7) Pour in the fungus and stir well. Pour in the scrambled eggs and stir well.

(8) Add a spoonful of light soy sauce, adjust color and seasoning, add green pepper and stir-fry evenly.

2. Steamed clam eggs (1) Ingredients: 300 grams of clams, 200 grams of eggs, 3 grams of green onions, 10 grams of salt, 5 grams of MSG, 5 grams of rice wine, and 15 grams of salad oil.

(2) Soak the clams in salt water, spit out sand, wash them and put them in a plate.

(3) Cover with microwaveable film, heat on high for 2.5 minutes, take out, pour out the clam soup and set aside.

(4) Beat the eggs, add 10 grams of refined salt, 5 grams each of MSG and Shaoxing wine, 15 grams of salad oil, 2 cups of warm broth and clam soup. Stir evenly, take out a strainer and filter it into a deep bowl, cover it with microwave

Film, medium heat for 4 minutes.

(5) Take out, arrange the clams on top, cover with microwave film, and heat over medium heat for 6 minutes.

Take it out and sprinkle with chopped green onion.

(6) Add salt to taste, stir well, and serve.

3. Eggplant and beans (1) Ingredients: 250g eggplant, 250g beans, appropriate amount of garlic, appropriate amount of chili, appropriate amount of salt, appropriate amount of fresh clam juice.

(2) Soak the beans and eggplant in water for a few minutes, then drain the water and set aside. (3) Cut the beans into sections and set aside.

(4) Cut the eggplant into pieces about the thickness of your little finger.

(5) Put oil in the pot, heat it to high temperature, pour in the eggplant strips, and drain the oil.

(6) Remove the eggplant after it is soft to control oil.

(7) Add the beans and fry them in oil until they change color.

(8) Remove the beans after they become soft and control the oil.

(9) Leave a little oil in the pot, add garlic and chili sauce and stir-fry until fragrant.

(10) Pour in the beans and stir-fry, then add the eggplant.

(11) Add a little boiling water, salt and fresh clam juice, cover the pot and simmer for a while.

(12) Cook until the juice is almost dry.