1, cauliflower fried fungus. Ingredients: 200 grams of cauliflower, 20 grams of fungus, 10 grams of yellow cauliflower, two pieces of dried incense, eight mushrooms. Seasoning: one tsp refined salt, one tsp sugar, 1/2 tsp monosodium glutamate, one midspoon starch, one tbsp cooked salad oil. Directions: Soak the mushrooms, fungus and cauliflower in hot water. Wash the cauliflower and cut into small pieces. Sliced the dried herbs and mix the mushrooms, fungus and cauliflower with the seasoning. Transfer to a plate, cover and heat on high for 4 minutes, stirring once halfway through.

2, fried loofah. Main ingredients: 500 grams of loofah Seasoning: a little salad oil, salt 5 grams, 3 grams of ginger, 5 grams of cooking wine, 5 grams of soy sauce, 15 grams of starch, sesame oil 5 grams. Practice: loofah peeled and cut into chunks. Oil in the pot, when warm, pour the ginger juice, high heat rolling into the loofah in turn, cooking wine, salt, mix well and burn until the loofah breaks, add a little soy sauce, mix well and then burn for about 2 minutes, thickening, dripping a little sesame oil can be mixed well.

3, oyster sauce tender tofu. Main ingredients: 500 grams of tofu, 30 grams of corn, 30 grams of green beans. Seasoning: oyster sauce 50 grams. Practice: tofu first put in salted water and cook for three minutes to deodorize. Put the deodorized tofu in a pan and fry it. Add oyster sauce and water and bring to a boil. Cook until the water is slightly dry, pour in corn kernels and green beans to collect juice.