1, stir-fried pork. Ingredients: frozen flower nail meat 1 bag, a little perilla leaf, ginger slices, garlic, chopped green onion, chicken powder, oyster sauce, seafood sauce and column sauce. Practice: blanch the flower nail after thawing and washing; Wash the perilla leaves and cut them into pieces. Put a small amount of oil in the pot, heat it, add ginger slices and garlic, saute until fragrant, then add the flower skin and stir fry. Add appropriate amount of chicken powder, oyster sauce, seafood sauce and mushroom sauce to taste. Add perilla leaves and stir well. Finally, add chopped green onion and stir well.

2, fragrant fried flowers. Ingredients: 600 g, a little coriander, cooking oil, ginger, pepper, garlic, pepper and vinegar. Practice: Wash the flower nail for later use, mince ginger and garlic, and cut the pepper into sections for later use. Boil water in the pot, pour the flower shell until the shell is open, scoop up cold water and rinse off the white foam and sand. Pour oil into the pot and bring to a boil. Add ginger, garlic and pepper into the pot and saute until fragrant. Then pour the flower nail into the pot and stir fry. Add a little pepper. Finally, add the right amount of salt, vinegar and coriander, stir-fry for a few times, and then take out the pot.

3, eggplant boiled flower armor. Ingredients: flower 1 50g, eggplant100g, ginger10g, red pepper1piece. 20g of peanut oil, 0g of salt10g, 0g of monosodium glutamate12g, 3g of sugar, 5g of Shaoxing wine and 5g of sesame oil. Practice: fresh eggplant peeled and cut into round pieces, ginger shredded and red pepper cut into strips. Add oil to the wok, add shredded ginger and flower buds, and add Shao wine to fry for a while. Add clear soup, cook fresh eggplant for 8 minutes, then add salt, monosodium glutamate, white sugar and red pepper slices for 3 minutes, pour sesame oil into the soup nest and serve.