Stir-fried vegetable raw materials: peeled water chestnuts, winter bamboo shoots, chestnuts, Chinese cabbage stalks, shrimps and dried citron. Seasoning: clear oil, yellow wine, salt, monosodium glutamate and starch. Primary processing: peeling and slicing water chestnut; Slice the winter bamboo shoots, blanch them in a boiling water pot and take them out (put them in cold water); Boil chestnuts, peel them, and then cut the chestnuts in half; Wash shrimps with clear water; Cleaning and chopping the stems of Chinese cabbage; Slice the dried incense. Cooking method: Heat the wok with oil (not too much oil), add water chestnut slices, Chinese cabbage stalks, winter bamboo shoots and chestnuts, stir-fry until fragrant, then add dried fragrant slices, add yellow wine and salt, add a little soup, add shrimp and cook for about two minutes, add monosodium glutamate and thicken. Nutritional analysis of this dish: Due to the monotonous variety of vegetables in winter, the vitamin content that people usually consume is relatively reduced. This dish is fried with six ingredients. Shrimp and dried citron in raw materials also provide high animal protein and plant protein, and the other four raw materials also supplement many nutrients. Its beautiful color is not only nutritious, but also a health-care dish for dieters. Cooking points: after the chestnuts are cooked, it is best to fry them in a hot pot for a few times, so that the shells in the chestnuts are easy to fall off. Shrimp had better be starched with water starch, and then blanched in a boiling pot, which will make the entrance of shrimp more tender. References:

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