79.雪菜肉丝汤, 买上海咸菜120克，切丝沥干。肉丝120克，冬菇3只，虾米20克，姜丝少许。先将姜丝，虾米爆过，赞下清水，改用汤锅盛起加菇丝，雪菜先滚片刻，后下肉丝，粉丝再滚，调味即可。
80，香菇蒸田鸡, 田鸡480克，剐好斩碎，配些冬菇，云耳，红枣，姜片，调味料适量，放置锅中蒸半小时即可。
81.通菜炒鲜尤, 通菜春末还算当造，青菜较少，吃餐也不妨。鲜尤，清爽不腻，配炒时，可加些虾酱或腐乳同炒，增添菜式之美味。买通菜480克，鲜尤360克，虾酱1茶匙，腐乳2件，蒜头3颗。
Recipes of Spring 79. Snow Vegetable and Shredded Pork Soup, Buy 120 g Shanghai salted mustard greens, shred them and drain well. Prepare 120 g shredded pork, 3 dried shiitake mushrooms, 20 g dried shrimp, and a small amount of shredded ginger. First stir-fry the ginger and dried shrimp until fragrant. Add water and transfer to a soup pot. Add the shredded mushrooms and let the salted mustard greens boil briefly, then add the pork. Rinse off any rice noodle, bring back to a boil, season to taste, and serve.
80. Steamed Frog with Shiitake Mushrooms, Use 480 g frog meat, cleaned and chopped into pieces. Add some dried shiitake mushrooms, wood ear fungus, red dates, and sliced ginger. Season with appropriate seasonings, place everything in a dish, and steam for about 30 minutes until cooked.
81. Stir-Fried Water Spinach with Fresh Squid, Water spinach is still in season in late spring. When leafy greens are scarce, it’s a good choice for a meal. Fresh squid is light and not greasy. When stir-frying, you can add some shrimp paste or fermented bean curd to enhance the flavor. Use 480 g water spinach, 360 g fresh squid, 1 teaspoon shrimp paste, 2 pieces fermented bean curd, and 3 cloves of garlic.

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