1. Mushroom and rapeseed

Materials

5 fresh mushrooms, 250g of rapeseed, 1 tablespoon of vegetable oil, 10g of salt

Method

1. Wash the fresh mushrooms, cut them horizontally and vertically, and cut one mushroom into 4 pieces.

2. Heat the wok, pour in vegetable oil, when the oil temperature is 70% hot, add the mushrooms and stir-fry over medium heat.

After 3.2 minutes, add the rapeseed and stir-fry for 1 minute, sprinkle in salt, and stir-fry quickly for 10 seconds.

2. Vinegar braised cabbage

Ingredients

5 cabbage leaves, 2 red peppers, 3 garlic, green onions and ginger, salt, MSG, light soy sauce , vinegar, vegetable oil

Method

1. Remove the top leaves of cabbage and cut into large pieces, cut red pepper and green onion into sections, slice garlic and cut ginger into thin strips.

2. Blanch the cabbage in boiling water for a few seconds, remove and drain.

3. Heat the oil in the pot, add onion, ginger, garlic and chili and stir-fry until fragrant.

4. Add cabbage, add salt and light soy sauce.

5. Add MSG before serving, pour vinegar along the edge of the pot, stir-fry evenly and serve on a plate.

3. Stir-fried cashews with celery and lily

Materials

Main ingredients: celery, lily, cashews

Condiments: minced ginger, Oil, salt, chicken essence, sesame oil

Method

1. Slice celery and carrots.

2. Add a little salt and oil to the water, blanch the celery and carrots, and set aside in cold water.

3. Add cold oil to the pot and fry the cashews until golden brown.

4. Leave oil in the pot, add minced ginger and stir-fry until fragrant.

5. Add celery and carrot slices and stir-fry.

6. Pour in the lily and continue to stir-fry, and add a little salt.

7. Finally, add the fried cashews, add chicken essence, thicken the gravy, pour in a few drops of sesame oil, remove from the pan and serve on a plate.