Ingredients: chicken breast, Flammulina velutipes, Lentinus edodes, nine-story tower, white powder and eggs.

Seasoning: oyster sauce, peanut oil, salt, wine and pepper.

Practice: cut the chicken breast into slender strips, add salt and wine, marinate for about 20 minutes, and add white powder after dipping in egg liquid. Remove the roots of Flammulina velutipes and wash it. Wash and slice fresh mushrooms for later use, and wash them in the nine-story tower for later use. Add oil to the hot pot, stir-fry chicken breast first, then stir-fry Flammulina velutipes, mushrooms and all seasonings until cooked and soft, and stir-fry in a nine-story tower.

Efficacy: low calorie and good taste.

Fresh carp soup

Material: carp.

Seasoning: wine, salt and ginger.

Practice: Wash carp, remove gills and viscera, and blanch them in boiling water.

Boil the water, add fish, ginger and other seasonings, and simmer for 15 minutes (depending on the size of the fish) until the fish is cooked.

Shrimp with radish

Ingredients: grass shrimp, carrot, white radish, fish fillet.

Seasoning: salt.

Practice: Wash the grass shrimp for later use, and wash, peel and cut the white radish and carrot respectively. Add water to the pot, add white radish, carrot and raft and cook until the radish is cooked, then add fried shrimp. After the water boils, add seasoning.

Steamed eggplant section

Material: eggplant.

Seasoning: oil, garlic paste, soy sauce, white vinegar.

Practice: cut the eggplant into long sections, put the oil and water into a large bowl, and put the eggplant into the bowl and mix well. Take the eggplant out of the tray, cover it with heat-resistant plastic film, and steam it in an electric cooker or microwave oven. Drain the water and dip it in the sauce.

Vinegar lotus root

Ingredients: lotus root, kelp bud and carrot.

Seasoning: salt, soy sauce, white vinegar, fructose.

Practice: peel the lotus root, cut it into thin slices, blanch it in hot water, remove it, drain it and let it cool; Peel carrots and cut them into small pieces; Soak kelp buds in clear water, wash them with salt water, blanch them with hot water, soak them in cold boiled water, take them out and drain them, and cut them into small pieces. Mix the above seasonings evenly and serve.

Mushroom and fish porridge

Ingredients: all kinds of fish fillets, celery, white rice, red dates, shredded ginger and mushrooms.

Seasoning: sesame oil, salt and pepper.

Practice: Slice the fish and wash and chop the celery for later use; Wash white rice, add water and red dates to make porridge, add shredded ginger, fish fillets and mushrooms, boil over high fire, and then add celery powder and seasoning.

sunflower

Ingredients: Top brand, celery, carrot, Flammulina velutipes.

Seasoning: oyster sauce, sesame oil.

Methods: the outer membrane was removed by suction and the section (cylindrical) was washed. Chop celery, carrot and Flammulina velutipes respectively, form a circle, and steam in a rice cooker for about 10 minute. Add oyster sauce and a small amount of water (2 tablespoons) to a hot pot until it boils, then pour it on the steamed oil and finally pour it on the sesame oil.