Materials: 30 grams of dried black fungus, 20 grams of dried silver fungus, 1 egg, 1 red bell pepper, 1 green bell pepper, 1 cucumber, 10 milliliters of Meiji-Fresh Flavor Sauce, balsamic vinegar, sesame oil, cilantro, each moderate. Practice: 1, black fungus and silver ear soaked in warm water for 20 minutes to make it completely soaked, the silver ear picked into small, with the black fungus together into the boiling water for 5 minutes, and then fish out with cold boiled water cold and wait for use. 2, red pepper, cucumber, green pepper washed and cut into thin julienne, parsley washed and chopped. 3, the egg knocked into a bowl, add a little water stirred into the egg. 4, put a little oil in the pan, hot, pour the egg mixture, spread into an egg cake, and then take out and cut into thin strips. 5, in the beauty of the fresh flavor sauce into the balsamic vinegar and sesame oil, mix well to make the sauce. 6, the silver fungus, fungus, red pepper, green pepper, cucumber and egg into the plate, and then dripping into the sauce and mix well, and finally sprinkled with parsley can be. Dry fishing belly tip Ingredients: 200 grams of fresh belly tip, 100 grams of bean sprouts, 50 grams of fried taro, Meiji fresh flavor sauce 20 ml, green onions, cilantro, cooking wine, fried peanut crumbs are appropriate. Practice: 1, green onion cut into thin julienne, cilantro cut into pieces. 2, will be fresh pork belly tip scrub clean and cut into slices, and then boil for a few moments, drain the water and wait for use. 3, in the pork belly slices into the cooking wine to sear, and then into the cold water to thoroughly soak cool. 4, the bean sprouts into the boiling water for a few moments, fishing out with cold water to rinse, arranged in a dish. 5: Place the belly slices on top of the bean sprouts and sprinkle in the shredded green onion, cilantro and crushed fried peanuts. 6, and finally the fried taro wire around the plate, with the United States and extreme fresh flavor sauce can be mixed. Tips: taro silk can be fried in advance, use paper to absorb the oil, placed in a dry place to save. When you burn the tip of the belly, pay attention to the fire, not enough fire, the taste is not crisp enough. Jellyfish Raw materials: jellyfish 500 grams, 20 grams of shredded beef, 1 cucumber, 1 red pepper, 20 milliliters of Meiji-Fresh Sauce, chicken essence, white sesame seeds, sesame oil, chili oil, chili sauce, sugar, each appropriate amount. Practice: 1, jellyfish with boiling water, and then cold water to remove the salty flavor. 2, red pepper, cucumber cleaned and cut into thin julienne for use. 3, will be very fresh flavor sauce, chicken essence, sesame oil, chili oil, chili sauce and sugar into a small bowl and mix into a sauce. 4: Place the cucumber shreds on a plate, add the jellyfish shreds and beetroot pepper shreds, then drizzle with the sauce. 5: Add shredded beef and sprinkle with sesame seeds. Tips: Jellyfish can be processed in advance, be sure to rinse repeatedly to remove salt and fishy flavor. Ingredients: 25 grams of apricot mushrooms, 10 grams of colored peppers, 30 grams of asparagus, 1 slice of angelica, 10 ml of Meiji-Fresh Sauce, chicken essence, sugar, oyster sauce, sesame oil, appropriate amount. Practice: 1, the apricot mushrooms and colored peppers cut into 1 cm wide 7 cm long small strips, asparagus cut into 7 cm long sections. 2, the apricot mushrooms small strips, colored pepper small strips and asparagus segments into the boiling water for about 1 minute, and then fish out with cold water to cool for use. 3: Place the asparagus neatly in the bottom of a plate, and top with small strips of colored peppers and small strips of apricot mushrooms. 4, the angelica into a small bowl, rinse into hot water to soak for a few moments, let cool and take the angelica, and then in the bowl, mix in the Meiji fresh flavor sauce, chicken essence, sugar, oyster sauce and sesame oil, mixed into a sauce. 5, and finally the sauce can be drizzled into the dish.