Ingredients: peas 150g, 3 cloves of garlic, proper amount of cooking oil, salt and a little chicken essence.

Practice: wash peas and chop garlic; Add some oil to the wok, add minced garlic and stir-fry until fragrant. Stir-fry peas in the fire until they change color; Add salt and mix well; Transfer chicken essence and turn well; Add a little water or broth to melt the salt, and immediately turn off the heat and take out the pot.

2. Pleurotus eryngii in oyster sauce

Ingredients: Pleurotus eryngii 250g, green pepper 1 piece, red pepper 1 piece, yellow pepper 1 piece, 5 garlic pieces, appropriate amount of oyster sauce and salt.

Practice: Pleurotus eryngii is cut into hob blocks; Green pepper, red pepper and yellow pepper are cut into pieces, and garlic is cut into minced garlic; Add oil to the pot and stir-fry the minced garlic in the pot; Stir-fry minced garlic until fragrant, and then stir-fry sliced Pleurotus eryngii slices in a pot. Stir-fry for 65438 0 minutes, and then add a proper amount of salt; Add appropriate amount of oyster sauce and continue to stir fry; Stir-fry green pepper, red pepper and yellow pepper slices in a pot; Stir fry for 2 minutes. After all the water in Pleurotus eryngii is fried, it is slightly sticky, so you can put it on the plate and take it out of the pot.

3. Cold Flammulina velutipes

Ingredients: 400g of fresh Flammulina velutipes, 50g of coriander, soy sauce, sesame oil and chicken essence.

Practice: wash Flammulina velutipes, cut off the old part of the tail, and tear it if it is connected together. Boil water in a pot, add Flammulina velutipes, take it out after a little boiling, and let it cool. Wash coriander, rinse with boiling water, chop and put it on Flammulina velutipes. Add a little soy sauce, sesame oil and chicken essence and mix well.