First wash and slice the asparagus and mushrooms, mince the garlic and set aside; add oil and stir-fry the minced garlic over low heat, then add the mushrooms over medium heat and stir-fry until fragrant, then add an appropriate amount of salt and stir-fry; wait for the mushrooms Stir-fry until the water dries up, then add asparagus and continue to stir-fry. Finally, add salt and close the pot. Asparagus is divided into white bamboo shoots and green bamboo shoots. The aspartic acid contained in white bamboo shoots is higher than that of green bamboo shoots. The content of other amino acids and various trace elements in green bamboo shoots is higher than that of white bamboo shoots.

Plate asparagus. Add a little oil (up to a tablespoon) to the pot, add minced garlic and stir-fry until fragrant, then add a lid of rice wine, dark soy sauce, light soy sauce, and oyster sauce, stir-fry until fragrant, add water starch, and pour it directly on the asparagus when thickened. Cut asparagus into cubes, fry eggs in hot oil, add water and boil, add asparagus and cook for two minutes, add salt, sprinkle with soy sauce, steam over high heat for a few minutes, and place in a soup bowl. Put the wok on high heat, pour the soup, pour in sesame oil, soy sauce, sprinkle with MSG, bring to a boil and pour it on the vegetables.

Pour it into the pot and add an appropriate amount of salt. After the water is boiled, add the asparagus segments and blanch them. After the asparagus is cooked, take it out and put it in cold water. Pour the water into the pot and add the salt. , after the water boils, add the asparagus segments and blanch them, then remove the asparagus slices and stir-fry the beef. First cut the beef into thin slices, put it in a basin, add oil, salt, MSG, light soy sauce and a little starch and mix well. Cut the asparagus into slices and put them aside. Then heat the pot, add the chopped beef and fry until cooked. Then fry the asparagus slices as above.

First blanch the asparagus in water, add some oil and salt when blanching, so that the color is green and bright, do not take too long, just cut it off, then put it in cold boiled water to cool down, this will ensure color and taste, as well as reducing nutritional losses. Heat the pot, add cooking oil to 60% heat, slide in the shrimp and stir-fry until it changes color, add an appropriate amount of red pepper, stir-fry asparagus, add an appropriate amount of salt, a small amount of light soy sauce, add water starch and stir-fry out of the pot. Canned asparagus can also be divided into thick and young ones. The thick ones are valuable. Most of them are white. When planting, the soil is turned over so that they are not exposed and turn white when they are not exposed to sunlight. However, most of the white color of canned asparagus comes from bleaching.