1, stir-fried lotus root slices: lotus root, carrot, auricularia auricula, bell pepper and onion.
Practice: lotus root, carrot and green pepper are sliced and cleaned, and the fungus is soaked and chopped. Pour the oil, stir-fry the chopped green onion, stir-fry the carrot slices and green peppers first, then add the lotus root slices and salt, and finally stir-fry the fungus evenly, and then color it out of the pot.
2, shredded celery: celery, pork tenderloin, onion, ginger
Practice: After the celery is cut into sections and blanched, it is quickly taken out and soaked in cold water. The pork tenderloin is cut into thin strips and pickled with refined salt and cooking wine. Add chopped green onion and shredded ginger until fragrant, pour in tenderloin and stir-fry to change color, add appropriate amount of soy sauce, pour in celery and stir-fry, and season.
3, green bamboo shoots mixed with bean skin: lettuce, bean skin
Practice: Peel and shred lettuce, shred bean skin, mash garlic with water, add bean skin and green bamboo shoots with garlic juice, salt, sugar and sesame oil to taste and mix well.
4. Red dates, tremella and lotus seed soup: red dates, tremella and lotus seeds.
Practice: Wash the red dates, soak the white fungus to cut small pieces, and soak the dried lotus seeds in water for half a day. Put lotus seeds on high fire 10 minute, red dates and tremella in the pot for five minutes, then add rock sugar and simmer slowly. Boil until thick.