Oil and salt bean sprouts need food: 500 grams of bean sprouts, 8 grams of salt, and oil 10 grams. Practice: (1) Put the bean sprouts into a basin, wash them, and drain them. (2) Boil a pot of water, put it into bean sprouts, boil it again, and drain it. Cool the oil in a hot pan, stir-fry the bean sprouts for about 20 seconds, add salt and seasoning, and take out. Usually, when we fry bean sprouts, there will always be a lot of water, so we can avoid the above situation by choosing the treatment method of soaking in water first and then frying, and this behavior makes bean sprouts crisp and sweet, and it is not easy to get old and tough.

Sauté ed Shanghai green requires ingredients: 500g Shanghai green, sugar, salt, oil and garlic (as appropriate). Practice: (1) Shanghai Green cut off the roots and cleaned them up. You don't have to throw away the roots. It's crisp. Clean the leaves and stems, drain the water, peel and slice the garlic. Add a little oil to the rice cooker, stir-fry garlic for 30 seconds, and stir-fry leaves and stems for 20 seconds. When you notice that the leaves of cabbage are loose, add sugar to taste, add salt to taste, and take the pot.

Cold okra black fungus needs food: 200 grams of okra, a handful of black fungus, salt, sugar, garlic, soy sauce, oil consumption and peanut oil (as appropriate). Practice: (1) Soak the fungus one hour in advance, wash it, tear off the pedicle and tear a small piece. Boil a pot of water, put black fungus for 2 minutes, pick it up, drain it, and set the plate. (2) Cut off the stem of the okra, cut it into strips, pour a proper amount of cold water into the rice cooker, put it in the okra for 2 minutes, pick it up and drain it, and put it on the black fungus. (3) Peel and chop garlic, put it in a pot and stir-fry to get fragrance, add soy sauce, sugar and salt to stir-fry, add oil consumption after boiling, and pour it on okra.

Chinese cabbage in oyster sauce needs food: 500 grams of small vegetables, garlic, oil consumption and peanut oil (as appropriate). Practice: (1) Clean the small vegetables and put them well, that is, put all the roots in one direction. Peel and chop garlic. (2) Put an appropriate amount of cold water into the rice cooker, boil it, add small vegetables and cook for about 30 seconds, then take it out, drain it and put it on the plate. (3) Put oil in a hot pan and cool it, add garlic and stir-fry it to give a fragrance, and put it on the small vegetables. Put a little cold water in the pot, bring it to a boil, pour in a proper amount of oil and mix well, and pour in small vegetables.