1, broccoli apricot mushrooms. Ingredients: 200 grams of broccoli, apricot mushrooms 3, 2 spoons of oyster sauce, salt, vinegar 2 spoons, 1 spoon of sesame oil, millet chili 3. Directions: Cut the apricot mushrooms into small cubes, then make a flower knife. Blanch the broccoli for 2 minutes and remove from the water, pass it through cool water. Put the broccoli into a pot, add salt, garlic, sesame oil, chicken broth, vinegar, mix well and marinate for 3 minutes, put the marinated broccoli on a plate. Heat the oil in a hot pan, add crushed garlic, chili pepper, mushrooms, salt and oyster sauce, stir fry for 2 minutes over high heat and place in the center of the plate.

2, cold mixed tofu silk. Ingredients: 300 grams of dry tofu shredded, 2 small cabbage, a little carrot, salt 1 spoon, a little chicken essence, vinegar 2 spoons, a little sesame oil. Directions: Soak the dried tofu in warm water for about 1 hour to soften. Grate the carrots into thin shreds and set aside. Blanch the dried tofu and cabbage in a pot of boiling water for 1 minute. Cut the tofu into small pieces. Put the tofu, cabbage and carrot into a pot, add salt, chicken broth, vinegar, sesame oil and chili oil and marinate for 2 minutes.

3, shredded potato fried mushrooms. Ingredients: 1 potato, 3 mushrooms, 2 garlic, 1 green pepper, salt 1 spoon, a little chicken essence, vinegar small half spoon, a little green onion. Directions: Peel and wash the potatoes, cut into thin shreds, and then put them in cool water. Pepper shredded, mushrooms sliced, garlic sliced and spare. Heat the oil in a hot pan, pour in the garlic slices and chili peppers and stir fry for half a minute. Then pour in the shredded potatoes, mushrooms, salt, vinegar, chicken essence, open a large fire stir fry for 2 minutes, you can plate.