As follows:

The first dish is braised spring bamboo shoots

Peel off the old parts of the fresh spring bamboo shoots and cut them into small pieces. Needs to be boiled. Stir-fry the oil and sugar in a wok over low heat until the sugar turns amber. Add the spring bamboo shoots and stir-fry. After the spring bamboo shoots are colored, add minced garlic, light soy sauce, dark soy sauce and rice wine. Stir in the seasonings and spring bamboo shoots. Add Add a little water and simmer the spring bamboo shoots until the flavor is absorbed.

The second dish is hand-shreded king oyster mushrooms

Clean the king oyster mushrooms, steam the king oyster mushrooms in water for 10 minutes, and steam the king oyster mushrooms until cooked. After the king oyster mushrooms have cooled, tear the king oyster mushrooms into thin strips while wearing disposable gloves. Heat the oil in a wok and sauté the garlic until fragrant, add the millet and pepper and stir-fry, then turn off the heat and add the light soy sauce and stir-fry evenly. Sprinkle some diced green onions on the king oyster mushrooms and top with the fried garlic sauce. When tasting the shredded king oyster mushrooms, mix the sauce evenly.

The third dish is boiled okra

Put light soy sauce, oyster sauce, salt and sugar in a bowl and mix well. Clean the okra and cut it in half. After boiling the water in the wok, add the okra and blanch it for about 5 minutes. Remove the okra after it is cooked, drain the water, and arrange the okra neatly. Heat the oil in a wok and sauté the minced garlic and millet pepper until fragrant, add the prepared sauce and bring to a boil and turn off the heat. Pour the garlic sauce over the okra.

The fourth dish is garlic amaranth

First cut off the root of the amaranth, remove the old part of the amaranth, wash the amaranth and cut it into small segments. If you like the strong aroma of garlic, you can prepare more minced garlic. Heat the oil in a wok and sauté the minced garlic until fragrant, add the amaranth and stir-fry over high heat. After the amaranth is broken, add salt to taste, turn off the heat and stir-fry evenly.

The fifth dish is braised radish

Peel the radish and cut it into small pieces. I cut the radish into small cubes and wanted to make it feel like braised pork. Put oil and sugar in a wok, stir-fry the sugar over low heat until it melts, add the radish cubes and stir-fry, stir-fry the radish until it turns color, add minced ginger, light soy sauce, dark soy sauce and sugar, stir-fry the seasonings and radish evenly. Add warm water level with the radish, cover and simmer the radish until soft, and simmer over medium heat for about 15 minutes. If there is a lot of soup left, use high heat to reduce the juice, then put it on a plate and sprinkle with green onions.