250 grams of chestnut meat, 2 pieces of corn, 230 grams of horseshoe, 20 grams of mushrooms, 230 grams of carrots, 2 slices of ginger, and a proper amount of salt.

1. Soak mushrooms, remove pedicels, wash, add a little ginger juice and Shaoxing wine, mix well and marinate for later use. 2. Peel and wash carrots and horseshoes; Cut the carrot into small pieces and pat the horseshoe loose for later use. 3. Wash the corn and cut it into sections; Peel the millet and wash it for later use. 4. Stir-fry ginger slices with a little hot oil, saute mushrooms, put them in a casserole, and inject appropriate amount of water to boil. Add corn, carrots, chestnuts and horseshoes, cook over low heat until the raw materials are crisp and the soup is thick, and then add a proper amount of salt.

Fried vegetarian meatballs

Rub white radish and carrot into silk, cut coriander into powder, add soft tofu and flour, and add water to make paste. Don't be too eager. Add some salt and spiced powder and make balls. Heat with a frying pan or a pointed bottom pan (do not use a pan) and drain the oil (not too much, vegetarian meatballs do not absorb oil). Turn off the heat to medium-low heat at once, and fry a few at a time. At first, they will insist.

Fried assorted vegetables

Characteristic color: bright color, fragrant and slightly spicy taste-operation: fresh mushrooms are pedicled, cut into 1/2 depth, and pressed by hand. Cut the mushrooms into plum blossoms. Cucumber and carrot are cut into 2cm segments, and the edges are cut into butterfly shapes. Peel tomatoes and cut them into rhombic pieces. Peel ginger and cut it into jagged shapes. Broccoli blooms into small flowers. Cut the corn seedling into sections. Horseshoe, nest bamboo shoots and laver heads are all cut into spheres.

All the main ingredients can't be used once.

Put a little oil in the pot, heat it, add all the main ingredients, add chicken soup and seasoning, stir fry, thicken with water starch, pour the oil out of the pot-nutritional value: Lentinus edodes-Lentinus edodes fruiting body is rich in nutrition, and the protein content is mostly above 30%, which is higher than that of ordinary vegetables and fruits.

Su bazhen

Basic materials: fresh cauliflower, fresh bamboo shoots, broccoli, fresh mushrooms, carrots, tremella and white lotus seeds.

The formula is made by blanching Chinese cabbage, fresh bamboo shoots, broccoli, fresh mushrooms, carrot balls, water-soaked tremella, water-soaked mushrooms and white lotus seeds. After seasoning with salt and broth, pour out the original juice and put it on a plate. Boil the raw juice and thicken it, then pour it on the cabbage.

Korvasienimuhennos

Ingredients: 1 small pot of Lentinus edodes, 4 pairs of Xiaotang dishes (160g), 1/4 packets of frozen fresh yuba, a bunch of raw gluten (oil gluten), 1/2 eggplant, several slices of carrot flower, 2 slices of ginger, 1 garlic. Seasoning: about 1/2 cups of soup (or water), 1/3 teaspoons of salt, 1 and 1/2 teaspoons of sugar, 1 tablespoon of oyster sauce, a little sesame oil and pepper.

Exercise:

(1) Wash Xiaotang cuisine and cut into sections. Wash mushrooms slightly and drain. Fresh yuba is thawed, drained, cut into sections and preserved.

(2) The tendons are dragged to be soft, washed and dried. Peel eggplant, wash, cut into thick strips, soak in oil and drain the oil for later use.

(3) Heat 2 tbsp oil-fried ginger slices and garlic, add mushrooms and Xiaotang dishes, stir fry, add a little wine and seasonings, and stew for a while until the dishes are slightly cooked.

(4) Put fresh yuba, eggplant strips and raw tendons into the above materials together, stew until the materials are ripe and juicy, add carrot flowers, stir-fry evenly, and serve on a plate for hot food.