Practice: after scalding purslane with boiling water, cut it into sections and eat it directly. Or blanch Portulaca oleracea with boiling water, let it cool, and put it in a plastic bag for the winter. It's good to eat steamed stuffed buns cold. I also planted a little purslane in the flowerpot for convenience.

2, miscellaneous grains steamed bread

Practice: blanch corn flour and millet flour in boiling water, blanch them into cotton wool, let them cool, then mix the white flour together, add yeast powder and make dough, and the dough will ferment to twice its original size.

Then knead the dough into small steamed bread, put it in a steamer with cold water for half an hour, and steam it for 25 minutes on medium heat. Turn off the heat after steaming, put it in the pot for 5 minutes, and then take it out.

3, miscellaneous grains rice

Use rice, millet, kernel rice, buckwheat rice, black purple rice, red beans, mung beans, kidney beans, etc. Cook miscellaneous grains rice.

4, simmer noodles

Practice: First blanch Chinese cabbage, soybean sprouts, black fungus, mushrooms, onions and noodles, and then let them cool. The blanching time of onions and noodles should be short, not too bad. After blanching, immediately cool with clear water and set aside.

Step 5 mix cucumber with onion

Practice: Mix shredded cucumber and blanched onion with sesame oil, fresh soy sauce, balsamic vinegar and Laoganma Chili oil (appropriate amount), stir evenly, and the taste is crispy and delicious.