1. practice 1. Ingredients: 12g beef, 3 mushrooms (middle), 1g fungus, 1g carrot, .5 onion (1g), 1g spinach, salt, pepper noodles, sesame seeds, 1g platycodon grandiflorum, 1 egg, 1 tsp pine nuts and 3g vermicelli. 2 tablespoons of meat, fungus seasoning sauce, soy sauce, 1 tablespoon of sugar, 4 tablespoons of chopped onion, 2 tablespoons of pounded garlic, 2 tablespoons of sesame oil and 2 tablespoons of sesame seeds. Seasoning: 2 tsps of chopped onion, 1 tsp of mashed garlic, 2 tsps of sesame oil and sesame, a small amount of miscellaneous seasoning of pepper noodles, 1 tsp of soy sauce, 1 tsp of sugar and 1 tsp of sesame oil. Practice: Cut the beef into shreds. Soak mushrooms in water to remove stalks and cut them into shreds, then soak auricularia in water. Mix the meat and fungus seasoning sauce in beef, mushrooms and fungus, stir fry and cool. Tear up the platycodon grandiflorum, wash it with salt, mix it with seasoning and stir-fry, cut the onion into shreds according to length and stir-fry, then season it with salt and pepper noodles. Cut carrots into 4cm pieces, fry them in oil, and season them with salt and pepper noodles. Blanch the spinach, cut it into 5cm, and fry it in oil. Eggs are divided into egg whites, and the yolk is fried and shredded. Boil the vermicelli in boiling water until it is soft, cut it for 2-3 times and mix well with miscellaneous vegetables. Mix the stir-fried ingredients and vermicelli in a large bowl to taste, then put them on a plate and add eggs and pine nuts.

2. Practice 2. 1g of Korean winter flour, 1 tbsp of soy sauce (boiled winter flour), 1 tbsp of sesame oil (boiled winter flour), 1 tbsp of sugar (boiled winter flour), 1/2 tbsp of garlic flavor oil, 1/2 tbsp of white sesame (if you like) and 1 tbsp of sesame oil. Practice: cut the winter powder (about 1 cm) and soak it in water for 1 hour. Add seasoning to the eggs, fry them into egg skins and shred them. The dancing mushroom is torn open. Cut the vegetables into sections. All other ingredients are shredded. Heat a wok, add garlic-flavored oil, add shredded carrots and onion. Stir-fry carrots and shredded onions until soft, add mushrooms, and continue to stir-fry until the mushrooms are soft. Add auricularia auricula and fry until cooked. Pour in half a spoonful of sesame oil and fry jambalaya. Take the pot and bowl for later use. Spinach, the same hot pot, add 1 tablespoon garlic flavor oil, stir-fry until soft. Pour half a teaspoon of sesame oil before taking out the pot. Stir-fry the spinach and put it in a bowl for later use. Shredded pork (shredded beef) in the same hot pot, add 1 tablespoon garlic flavor oil, stir-fry, pour 1 tablespoon soy sauce and pepper, pour half a spoonful sesame oil before taking out the pot, stir-fry the pork (beef) completely, and put it in a bowl for later use. The meat is left to be fried at the end, and there is no need to wash the pot. The original pot will be fried with winter powder later, which will not waste the fat and delicacy left by the fried meat at the bottom of the pot. Boil a pot of water, add a tablespoon of soy sauce, a spoonful of sugar and a spoonful of sesame oil. After boiling, add the soaked Korean winter powder and cook until soft. Boil the winter flour until it is soft, ice it with ice cubes, and pour off the excess water for later use. Stir-fried winter powder sauce is mixed first. Continue to use the pot that has just been fried with meat, add 1/2 tablespoon garlic flavor oil, then pour in the winter flour, and fry the gravy oil stuck in the pot into the winter flour. Add the fried winter flour sauce and cook until half the juice is collected. Add jambalaya, shredded egg and fried pork (beef) and mix well. Add the fried spinach and mix well. Collect the juice until there is some left at the bottom of the pot, then pour a spoonful of sesame oil and white sesame seeds on it and take off the pot. After serving, you can sprinkle with white sesame seeds according to your personal preference. It tastes better after cooling.

3. ingredients: 5g of carrot, 3g of celery, 5g of onion, 5g of cabbage, 1 clove of garlic, 25g of canned peeled tomato, 4ml of vegetable broth (containing salt), 1 piece of dried laurel leaf, 1/2 teaspoon of dried Oregon, 1/2 teaspoon of dried basil, 8g of spaghetti, and canned food. Practice: Dice carrot, celery, onion and cucumber, cut garlic into small grains, cut cabbage into thick strips, and put canned red kidney beans in water for later use. Heat a pot over medium heat, add a little oil, add carrot, celery and onion and stir-fry for 4-5 minutes. Add garlic and stir-fry for 1 minute. At the same time, add canned peeled tomatoes, vegetable soup, bay leaves, Oregon and basil, mix well, bring to a boil, cover, and turn to low heat for 1 minutes. Open it, add the small shell spaghetti, canned red kidney beans, corn kernels, cucumber and cabbage, and cook for 1 minute (usually 5-6 minutes) less than the time indicated on the spaghetti package. After taking out the fragrant leaves, add Fancy, sugar, salt and chopped black pepper and mix well. Taste and adjust.