Introducing several ways to make light dishes:

Orange juice mixed with lotus root: cut the lotus root into slices (you can choose raw or cooked lotus root slices according to taste) and soak them in orange juice in advance

Inside, just take it out and put it on a plate when you are ready to eat. It is orange in color and very appetizing.

Three shredded salads: potatoes, carrots, and bean sprouts

Dishes

Cut them into shreds separately, blanch them, drain them out in cold water, then put them together, add salt, MSG, pepper, a little cooking wine and sugar and shake well. It’s very refreshing.

Cucumber and yuba strips: core the cucumber and cut it into strips and marinate it with a little salt. Soak the yuba in water 3 or 4 hours in advance, then squeeze out the water and cut it into sections. Mix it with the cucumber with salt and MSG, and finally put it on top of the ingredients. Just make a few dried chili segments, then burn a little hot oil, pour the chili peppers in and mix well, it’s definitely on par with the ones sold outside!

Cold fungus:

1. Put the pot on fire and pour in water. After the water boils, add the fungus and blanch it. Take it out and let it cool, then tear it into small pieces. Peel and cut the cucumber into small pieces. Put the small pieces and fungus into a vessel, first pour a little sesame oil and mix well, then add chicken essence, sugar and salt and mix well;

2. Put a pot on the fire and pour a little oil, wait until the oil is hot and put it in Add walnut kernels and fry until fragrant, take out, crush and sprinkle on the fungus.

Mixed shredded tofu:

1. Cut the coriander, core and shred the Chinese cabbage, cut the chrysanthemum into sections, shred the green and red peppers, and cut the onion and ginger into flowers.

2. Cut the dried tofu skin into shreds, put it into a pot of boiling water and cook for five minutes, take it out and let it cool.

3. Mix salt, sugar, vinegar, sesame oil, chicken essence, onion and ginger into a juice, add shredded tofu and chopped ingredients and mix well.

Green leaf tofu soup:

1. Wash the celery leaves, blanch them in boiling water, take them out, cool them, and cut them into shreds;

2. Place them in a pot Light the fire and pour in water, diced tofu, green onion and ginger juice, cooking wine, pepper, and salt. After the pot is boiled, add celery leaves, thicken the gravy with water starch, beat in the egg liquid, pour in sesame oil, and serve.

Fried sweet potato and corn kernels:

1. Wash and peel the sweet potatoes and cut them into cubes the same size as the corn kernels. Wash the corn kernels and blanch them in boiling water and set aside. Let it rise with water;

2. Put the pot on fire and pour in the oil. When it is 7 ripe, add the diced sweet potatoes and fry until the skin becomes hard. Remove from the pot and drain the oil;

3. Leave the base oil, add green peppercorns and corn kernels and stir-fry briefly, add diced sweet potatoes and stir-fry, add water, salt, chicken essence and pepper until the dices are cooked, add wolfberry and stir-fry evenly to thicken.

Asparagus with sesame oil:

1. Wash the asparagus, remove the old skin, blanch it in boiling water, take out and cut into sections with a diagonal knife. Wash the tomatoes and cut them into thick slices, and place them on a plate. Arrange the asparagus into two rows and put the chopped asparagus into the tomato rows respectively;

2. Set the pot on the fire, pour in the sesame oil, ginger shreds, mustard oil, and cooking wine, stir well, then pour it on the plate and serve. .

Hot eggplant:

1. Cut the eggplant into pieces, cut the green and red pepper into shreds, and mince the onion, ginger and garlic;

2. First fry the eggplants in hot oil, dip them in boiling water to remove the oil on the surface, and put them into a plate;

3. Put the green and red peppers in a bowl and stir-fry Make a little sesame oil in the pot, add Sichuan peppercorns and fry them to take out the Sichuan peppercorns; then add dried chili peppers, when the oil is hot, add shredded green and red peppers and stir-fry until cooked, then add green onions, minced ginger and garlic, soy sauce, sesame oil, salt, monosodium glutamate, sugar and rice vinegar. Mix well and pour over the eggplant.