Ingredients: tremella, auricularia auricula, garlic, leek, ginger juice, refined salt, monosodium glutamate, sesame oil and pepper.

Practice: Wash tremella and auricularia, blanch with boiling water, and drain; Peel garlic and cut into fine powder; Wash shallots and cut into fine powder for later use. When the pot is hot, pour in sesame oil. When the oil temperature reaches 60%, add minced leek and minced garlic, stir-fry until fragrant, and turn off the heat. Add tremella, auricularia auricula, ginger juice and refined salt when it is slightly cold, stir-fry and season, and plate. Sprinkle sesame oil and pepper when eating.

Tremella mixed with bean sprouts

Ingredients: mung bean sprouts, tremella, green pepper, refined salt, monosodium glutamate, Jiang Mo, vinegar and sesame oil.

Practice: Wash the mung bean sprouts. Remove the stems and seeds from the green pepper, wash and shred. Wash the tremella into small flowers. Add water to the pot and bring to a boil. Add bean sprouts and green peppers and cook slightly. Take it out quickly and control the moisture. Let them cool. Then add tremella blanching water, take out the water and control drying. Put bean sprouts, green peppers and tremella into a large bowl, add refined salt, monosodium glutamate, Jiang Mo, vinegar and sesame oil and mix well.