1. Stir-fried wakame with yam: Stir-fried wakame with yam, raw materials: iron yam, wakame, dried shrimp, chopped green onion, pepper, cooking oil, oyster sauce, soy sauce, salt, chicken essence, thirteen spices. Peel and slice yam and soak in water. Wear gloves as much as possible during the peeling process to prevent yam mucus from causing allergies and itchy hands. Soak wakame in water. Wash the shallots and peppers, cut them into sections, add oil in the pan and sauté the peppers and shallots until fragrant. After sauteing, add yam slices and stir-fry. Then add the vegetables and continue to stir-fry. Add appropriate amount of dried shrimps. Add oyster sauce, soy sauce, salt, chicken essence and thirteen spices at a time, and continue to stir-fry. Continue to stir-fry for 1 minute. Yams and wakame are both easy to cook! It doesn't take long. Haha, seafood flavored yam is out of the pot.

2. Stir-fried wakame: one pack of wakame, shredded onion and ginger, appropriate amount of salt, and half a teaspoon of soy sauce. Prepare a small package of wakame, wash it several times, make it salty enough, cut it into thin strips, soak it in water and take it out. Add onion and ginger shreds to the pot and stir-fry until fragrant. Pour in wakame and stir-fry quickly, add salt and soy sauce and stir-fry until cooked through.

3. Stir-fried shredded pork with wakame: a handful of wakame, a piece of pork, half a carrot, half a box of crab mushrooms, an appropriate amount of salt, two slices of ginger, an appropriate amount of green onions, an appropriate amount of peanut oil, and a teaspoon of light soy sauce , two dried chili peppers. This is wakame. Many friends have never seen it. It is very obvious that the relatively long stems can be seen, but the kelp does not. Cut the stem part of wakame, and the leaf part can be eaten cold, but the ridge part can be fried because it is hard. Add an appropriate amount of water to the pot and bring it to a boil over high heat. After the water boils, add the wakame stems and blanch them. Then take it out, put it in cold water, and soak it for two hours. Cut the wakame stems into water chestnut slices, peel and slice the carrots, cut the pork into shreds, and prepare a small handful of crab mushrooms. First heat the iron pot, add an appropriate amount of peanut oil, then put the shredded pork into the pot and stir-fry until it changes color. Add the green onions, shredded ginger and red pepper and stir-fry until the aroma becomes fragrant. Move the fried pork shreds to one side, add the carrot slices to the pot, and stir-fry over medium-low heat until soft. Add the crab-flavored mushrooms, continue to maintain medium-low heat, and stir-fry until the crab-flavored mushrooms come out of water. Finally, put the wakame stems into the pot, turn to high heat and stir-fry for one minute. According to personal taste, add an appropriate amount of salt, add a small spoonful of light soy sauce, stir-fry evenly and then take it out of the pot.