Ingredients: Prepare a loofah, an appropriate amount of onion, 2 eggs, Pleurotus eryngii or Pleurotus ostreatus, a little white vinegar, a little salt, half a spoonful of umami, a little water, a little oil and half a spoonful of chicken essence.

Practice: 1: Cut off the excess part of the loofah, scrape off the skin of the loofah, change the knife and cut it into small pieces, cut the ginger into filaments, and cut all the shallots for use.

2. Wash Pleurotus eryngii repeatedly, cut off the roots of Pleurotus eryngii, boil half a pot of water in the pot, add a little salt, cook Pleurotus eryngii, remove the fishy smell inside, and soak it in cold water, so that the boiled soup is very delicious.

3. Add an appropriate amount of cooking oil to the pot, heat the oil, stir-fry the loofah, stir-fry the loofah until it becomes soft, add 1000 ml cold water, add Pleurotus ostreatus after the water is boiled, and then add the prepared egg liquid (add white vinegar and salt). Egg liquid should be boiled over low heat.

4. Finally, add salt, umami, chicken essence and sprinkle with chopped green onion.

Braised radish

Ingredients: white radish 1, ginger 1, 2 from south milk, soy sauce 1 tablespoon, sugar 1 teaspoon.

Exercise:

1, the head and tail of white radish are removed, peeled and cut into hob blocks, and ginger is washed and mashed;

2. Put the oil in a hot pot, and the ginger will explode until it smells the fragrance of ginger;

3. Add radish and stir fry for a while;

4. Pour half a bowl of water and continue to stir fry until the water is dry. Keep adding half a bowl of water. If it is repeated, stir-fry until the radish becomes transparent;

5. Then add octahydrate, south milk, soy sauce and sugar, cover the pot and stew until the radish is completely transparent, and continue to stir fry until the juice is collected.

Braised jellyfish with cantaloupe

Materials:

Jellyfish skin, cucumber, salt, sugar, soy sauce, white vinegar, black vinegar, sugar, garlic paste.

Exercise:

1, jellyfish head soaked in water for three to four hours, changing water three times in the middle. Then cut into pieces, blanch with boiling water for about ten seconds, and then take out the soaked ice water for later use.

2. Cut the cucumber into hob pieces, marinate it with sugar and salt for one hour, and then squeeze out the water by hand.

3, cucumber, first spread on the bottom of the plate, pour the jellyfish on the cucumber.

4. Sauce: Add garlic paste, soy sauce, white vinegar, black vinegar, sugar and sesame oil into a bowl and mix well.

5. Pour the sauce on the jellyfish head and cucumber and mix well.