1. Fried shrimps with mushrooms and broccoli. Ingredients: Shrimp, Tricholoma matsutake, Jiang Mo starch cooking wine, oil and salt. Marinate shrimps with a little salt, Jiang Mo, cooking wine and starch evenly; Boil the water, add a little salt and oil, put the broccoli in the pot, blanch it and take it out for later use; Heat oil in the pot, stir-fry shrimps in the pot, stir-fry mushrooms until they are nine-ripe, put broccoli in the pot, add a little salt to taste, and stir well.
2. Braised winter melon, seasonal vegetable in summer. Rich in water, ordinary fried melons taste a bit dull. But braise in soy sauce is not only bright red in color, but also delicious and tastes like meat. Ingredients: white gourd, shallots, millet pepper, soy sauce, soy sauce, sugar, oyster sauce, garlic, salt and chicken essence. Rinse a proper amount of wax gourd with water, peel and cut into pieces, add a small amount of oil to the pot, heat the oil, add the cut wax gourd pieces, stir-fry for about 2 minutes with high fire until the wax gourd pieces are slightly soft, and take them out for use. Take the pan again, add a small amount of oil and half a bowl of water, put 2 tablespoons of sugar in the pan, turn on a small fire, slowly boil out the sugar color, and pour in the fried wax gourd and stir-fry until the top color. Use 1 tablespoon oyster sauce, half a spoonful of sugar, half a spoonful of soy sauce, appropriate amount of salt, appropriate amount of chicken essence, and add half a bowl of water to make a sauce. Pour it into the pot, cover the pot, and simmer for about 2 minutes. Add appropriate amount of pepper and millet pepper rings, stir well, and then take out the pot. Sprinkle with chopped green onion, and then a plate of bright and attractive braised white gourd is ready.
3. Steamed beans, prepare a handful of fresh cowpeas, also called long beans in the north, all vegetables. Clean, cut into long strips with a knife, pour in a spoonful of vegetable oil and stir well. Add a small amount of flour many times, because there is grease on the surface of beans, and the flour will firmly wrap the surface of beans. After this step, shake off the excess flour and take out the beans. Spread a layer of filter cloth on the steamer, spread the beans on it, and pay attention to the thickness. If it is too thick, it is easy to be heated unevenly. After the water boils, put it on a pot and steam for 6 minutes. Steamed cowpea horns must be dipped in sauce to be enjoyable. You must put garlic powder, Chili oil, soy sauce and mature vinegar in the dipping sauce. Stir well, pour on it, and mix well to serve. It tastes delicious and can be eaten as a dish or as a meal.