material
Wow, wow, 2 dried mushrooms (small and tender) 10.
Soy sauce, chicken essence and garlic starch salt
Practice 1, soak the dried mushrooms in hot water, remove the head and wash the vegetables, and make them into small lengths.
2. Boil boiling water in a pot, put a little peanut oil and salt, put the wow vegetables in, scald them, pick them up, and put them in a dish neatly with chopsticks for later use.
3, from the oil pan, add garlic rice to saute, put mushrooms in the pan, add soy sauce, salt, chicken essence and stir-fry a few times, then add starch to a little water in the pan to reconcile it. After the taste is OK, pour mushrooms and juice into the wow dish.
Mushroom lamp
material
1: dried mushrooms 15 soaked in water, 3 tablespoons of raw powder. 2: 225 grams of lean pork stuffing (extra lean ground pork).
3: 2 tablespoons chopped green onion, Jiang Mo 1 teaspoon, Shaoxing wine 1.5 teaspoon, swastika soy sauce 1 teaspoon, white pepper 1/6 teaspoons, salt 1/3 teaspoons, sesame oil 1.
4: More than half of tofu100g, washed, drained and diced.
5: water 1/2 cups.
Pouring juice:
6: water 1/2 cups, salt 1/4 teaspoons, sugar 1/4 teaspoons, and 2 tablespoons of Lee Kum Kee Old Village oyster sauce.
7: Flour 1.5 tsp, add water 1.5 tsp and mix well, sesame oil 1 tsp and chopped green onion 2 tsp.
Practice take a pot and put all the 2 and 3 ingredients. Stir in one direction with chopsticks until the stuffing is strong, then add the diced tofu and mix well.
Wash the soaked mushrooms, cut off their pedicels, squeeze out the water, and dry them with paper towels. Dip a thin layer of raw flour into the inside of the shiitake mushrooms, then put 1.5 tablespoons of meat stuffing on it and put it flat in a non-stick pan, put it on the stove and turn on a big fire, put in a cup of water 1/2, cover it, and simmer for 6 minutes until the juice is dry. Take out the shiitake mushrooms and put them on a plate.
Pouring juice: put the original non-stick pan on a medium-high fire, add 6 ingredients to boil, pour 7 ingredients of cornstarch water, mix sesame oil and chopped green onion evenly, then roll the juice out of the fire and pour it on the mushroom lamp.
Mushroom box
material
400g of water-soaked mushrooms, 75g of lean pork 1 each, 25g of cooked ham, 20g of minced shallots, 25g of soy sauce, 3g of refined salt, 0.5g of monosodium glutamate, 10g of white sugar 1 g, 25g of dry starch and 20g of wet starch 10.
Practice 1, chop pork into powder and put it in a bowl, chop ham into powder and put it in minced meat, add chopped green onion, soy sauce10g, refined salt15g, sugar, dry starch10g, lard and eggs and mix well.
2. Put half of the water-soaked mushrooms into the dish with the smooth side down, sprinkle with dry starch, put a stuffing on each water-soaked mushroom, and then buckle the other half of the water-soaked mushrooms on it to form a mushroom box.
3. Put the mushroom box into a steamer and take it out.
4. Add chicken soup and the remaining seasonings to the pot, stir fry, thicken with wet starch, and pour on the mushroom box.
Mushroom bean seedlings
material
Soybean seedlings 1 package, 8 dried mushrooms, 2 garlic bulbs, 2 ginger slices, powdered water 1 tablespoon, 2 tablespoons of soy sauce, 2 cups of water, 2 tablespoons of sugar 1 spoon, and chicken powder1spoon.
Practice 1. Wash soybean seedlings; Soak dried mushrooms and cut them in the middle; Chop garlic and ginger slices, and set aside.
2. Hot pot, pour a little oil, and saute the minced garlic and Jiang Mo made in 1.
3. Add the soybean seedlings with the method of 1, stir-fry evenly, and put them on the pan.
4. Add all seasonings to the original pot in the method 3, add the mushrooms in the method 1 and cook until the juice is collected, and thicken with white powder.
5. Pour the sauce of the method 4 on the soybean seedlings of the method 3.