Crispy kelp: Raw materials: 300g of kelp, 250g of onion, 30g of sesame oil, 8g of vinegar, 20g of sugar, and 0/0g of soy sauce/kloc. Practice: 1. Wash kelp and cut into pieces. The onion is cut into 2cm segments. 2. Put a bamboo mat in the casserole, put kelp and green onions in the casserole together, add soy sauce, sugar, vinegar and a little boiling water, add sesame oil after boiling on the fire, cover and simmer with low fire until the kelp and green onions are soft, then collect the thick soup on the fire, and serve.

Roasted ham with wax gourd: raw materials: wax gourd, ham slices, lard, green onions, fresh ginger, sesame oil, refined salt, cooking wine, pepper water, wet starch, monosodium glutamate and chicken broth. Practice: 1. Wax gourd is crossed into a flower knife on the side near the outer skin, then cut into thick pieces, and put it in boiling water for a little scalding. 2. Add cooked lard to the spoon, heat it, fry the onion and ginger slices slightly, add soup, add refined salt, cooking wine, pepper water, monosodium glutamate and ham slices and scalded wax gourd pieces, boil over high heat, remove the floating foam, cover it, simmer over low heat, pick the onion and ginger and thicken them with wet starch, then remove the floating foam and sprinkle with sesame oil.

Braised fungus with dried seaweed: Raw materials: Agaricus blazei, dried seaweed, scallion, garlic, salt, cooking wine, monosodium glutamate, starch (corn), sesame oil and peanut oil. Practice: 1. Wash the agarwood, scald it in boiling water until it is broken, take it out and take a shower. 2. Put the frying spoon on the fire, add peanut oil and cook until it is medium-cooked. Stir-fry onion and garlic, cook wine and clear soup, add refined salt, dried seaweed and auricularia, and move to low heat until it is crisp and rotten. 3. Add monosodium glutamate and water starch to thicken, pour sesame oil and serve.