Raw materials: Lentinus edodes, wheat flour, edible salt, chicken essence and cassava starch.
Exercise:
1. Tear mushrooms into strips of 2-2CM, wash and drain.
2. Add proper amount of wheat flour, tapioca starch and edible salt, and set aside the batter. Add a little vegetable oil to the batter, so that the fried things will be more brittle.
3. Pour the vegetable oil into the pot. After the oil is boiled, fry the mushroom batter in the pot until it is orange.
Ingredients: Lentinus edodes, tomato sauce, sugar, soy sauce, white rice vinegar.
Exercise:
1. Soak mushrooms in salt water for 5 minutes, and then wash them with clear water.
2. Soak mushrooms in boiling water, boil them (2 minutes), and then take them out.
3. Once again, take a pot, pour in vegetable oil and heat it to 50%.
4. Add tomato sauce, stir well, then add a spoonful of half sugar and a spoonful of soy sauce.
5. Add a teaspoon of white rice vinegar and stir well. Pour in the cooked mushrooms, stir well and pour in the marinade.
Third, the tea tree mushroom baked tofu.
Ingredients: Tofu, Agrocybe aegerita, Lentinus edodes, Chili, Zanthoxylum bungeanum, sesame oil, salt, ginger slices and cold water.
Exercise:
1, tofu slices; Cut green pepper into prismatic blocks; Wash mushrooms and cut into pieces; Clean and preserve Agrocybe aegerita.
2. Heat oil in the pan, saute ginger slices first, then add tofu slices and fry until golden on both sides. Then push the tofu slightly to the side of the pot and add the Agrocybe aegerita. Stir-fry the mushrooms until fragrant, and stir-fry them evenly with tofu.
3. Add sesame oil and appropriate amount of water, stir well together, then gradually burn it to taste with low fire for about 5 minutes, then add a little salt to taste, and finally add green and red pepper slices and stir-fry twice to serve.
Fourth, cold Flammulina velutipes
Ingredients: Flammulina velutipes, Pleurotus ostreatus, lettuce, one and a half carrots, two small peppers and tender ginger.
Exercise:
1, Flammulina velutipes, Pleurotus ostreatus, lettuce, one and a half carrots, two peppers and tender ginger.
2, then boil in a pot, first add ginger slices, shredded peppers, fry, and pour a little old wine.
3. Add shredded carrots, shredded Pleurotus ostreatus and shredded lettuce and fry until cooked.
4. Stir-fry Flammulina velutipes, add a little Pixian bean paste, a little Zhenjiang balsamic vinegar and a little sugar, and stir-fry for a while.
Ingredients: Hericium erinaceus, carrot, bean curd, Xianglai, soy sauce, salt, sugar, sesame oil and vegetable oil.
Exercise:
1. Wash Hericium erinaceus first, soak it in warm water, soak it until soft, then take it out and drain it; Chop Xiang Lai.
2. Wash carrots and cut them into thin slices; Water tofu slices.
3. Add some oil to the pot and bring it to a boil. Add Hericium erinaceus and carrot and stir-fry for a while.
4. Add a proper amount of warm water, a small amount of soy sauce, salt and sugar; After the water boils, join the army quilt, turn to low heat and simmer.
5, stew until the juice is thick, sprinkle with fragrant lai, sprinkle with sesame oil and mix well.
Six, double taste and double color ears
Raw materials: Auricularia auricula, Auricularia auricula, Luffa, hemp juice, salt, sugar, white sesame seeds and plain sesame oil.
Exercise:
1, Auricularia auricula and Auricularia auricula are blanched with boiling water first, and then drained.
2. Loofah only uses a part of the skin. First, cut the loofah into sections, then carefully cut out a part of the skin with a knife, and then cut it into silk.
3, the main ingredients are all bigger in the vessel, first mix the hemp juice with water, then pour it in, and all other seasonings are measured. You can eat it with it.