Seami mushrooms fried pinch of ingredients: main ingredients: 50 grams of shrimp, mushrooms (fresh) 100 grams of mung bean sprouts 250 grams of auxiliary ingredients: coriander 30 grams of seasonings: 10 grams of green onions, 5 grams of ginger, 3 grams of peppercorns, sesame oil 5 grams of salt 2 grams of pepper 1 gram of vegetable oil 15 grams of seaweed mushroom fried pinch of features: pinch of crispy tender and refreshing, mushrooms, black and soft and fragrant salty, seaweed fresh and fragrant flavored. Seaweed and mushrooms fried pinch of vegetable practice: 1. mung bean sprouts pinch off the root, bud tip of the bud rod into pinch of vegetables. Pinch of vegetables over boiling oil water blanch; hydrated mushrooms shredded, blanched in boiling water; shrimp put in warm water to soak soft. 2. Slide the spoon with the right amount of oil hot, into the peppers, frying flavor, fishing out the peppers do not pepper oil to stay, and then add onion and ginger cooking incense, urgent fire plus pinch of vegetables, mushrooms shredded stir fry for a few times, with the addition of salt, monosodium glutamate, cilantro section, sprinkle the seaweed, pepper, drizzle of sesame oil that is. Seaweed rape practice is as follows: Preparation: rape heart, seaweed, green onions and ginger, broth, cooking wine, refined salt, monosodium glutamate, water starch, oil, chicken oil. Procedure: wash the heart of vegetables, cooked with boiling water, and then fished into the cool water in the panned cool and then fished out. With a knife to remove the vegetables, the root with a knife to split, the leaves will be cut, arranged neatly in a square into a flat plate. Fried spoon oil, with onion and ginger choking pot, cooking broth, cooking wine, add refined salt, after boiling, with a leaky spoon out of the onion and ginger, into the seaweed, gently push the plate of greens into the spoon, after boiling into the flavor, thickening with water starch, put monosodium glutamate, drizzled with chicken oil after the big turn the spoon, dragged into the plate that is complete. Comment: this dish which restaurants have, but to do authentic, pay attention to three points: the heart of the vegetables to be boiled, cool water to pao cool, avoid hard stir-fry. After this dish is done, neat and beautiful, soft and rotten without slag, fresh flavor mellow