1, stir-fried shrimps with edamame. Ingredients: edamame, celery, red pepper, shrimp, garlic, pepper, cooking wine, starch, salt, soy sauce and oyster sauce. Marinate the shrimp with pepper, cooking wine, starch and salt for later use. Add a little oil to the pot, add minced garlic and red pepper and stir-fry until fragrant. Add edamame and celery in turn and stir well. Add salt, oyster sauce and soy sauce. Finally, add shrimps and stir-fry until cooked.

2, cucumber Flammulina velutipes roll. Ingredients: yellow, Flammulina velutipes, carrots, balsamic vinegar, soy sauce and salt. Cucumber peeled, washed and sliced, carrot shredded, Flammulina velutipes chopped, scalded respectively, and made into juice with soy sauce, balsamic vinegar and salt. Add the scalded Flammulina velutipes into cucumber slices, add carrot sticks and roll them up.

3, radish fungus corn dumplings. Ingredients: green radish, carrot, fungus, corn flour, whole wheat flour, pepper, spiced powder and salt. Soaked black fungus. Shredding radish, shredding auricularia, adding salt and flour seasoning together with radish, adding corn flour and whole wheat flour, uniformly mixing, making into meatballs, cooking in a steamer, neatly stacking jiaozi, and steaming.

4. Rice-free sushi. Ingredients: eggs, potatoes, carrots, cucumbers, lunch meat, seaweed, shredded black pepper and salt. Cook potatoes, mash them, cut cucumbers and carrots into strips, cut lunch meat into small pieces, and stir-fry for a while. Heat the pan with less oil, beat an egg, spread it out and fry it into an egg roll, cut it into strips, spread seaweed on the sushi louver, spread mashed potatoes, put egg skin, cucumber strips and carrot strips, then spread lunch meat, slowly roll it up with the sushi louver and cut it into pieces.

5. Potato salad. Ingredients: potatoes, eggs, crab roe, corn kernels, cucumbers, low-fat salad dressing and black pepper. Dice the boiled eggs, cucumbers, potatoes and crab roe. Boil crab roe, corn and potatoes in boiling water, take them out and put them in a bowl. Add cucumber and eggs, drizzle with low-fat salad dressing, stir well and sprinkle with some black pepper.

6. Tofu, mushroom and shrimp soup. Ingredients: tofu, eggs, shrimp, fungus (according to preference), salt and pepper. Fry the eggs for later use, pour boiling water on the cooked eggs, add tofu, mushrooms and shrimps, cook for five minutes, and season with salt and pepper.

7. Mushroom, vegetable and tomato soup. Ingredients: tomato, Flammulina velutipes, auricularia, bean skin, soy sauce, soy sauce, salt, tomato sauce. Dice tomatoes, add a spoonful of salt to stir-fry juice, add water to boil, add a spoonful of soy sauce, soy sauce and tomato sauce, then add Flammulina velutipes, auricularia auricula and bean skin in turn, and cook.