[material]

Dried mushroom 100g, fresh mushroom (or canned mushroom) 100g, monosodium glutamate, sugar, cooking wine, refined salt, soy sauce, wet starch, Jiang Mo, peanut oil, sesame oil and fresh soup.

[operation]

1. Wash fresh mushrooms and cut into thin slices; Remove roots and impurities from dried mushrooms, wash and slice.

2. Put the peanut oil into the pot, heat it, add Jiang Mo and stir fry until fragrant, and add the mushroom slices. Stir-fry mushrooms for a few times, then add sugar, cooking wine, soy sauce and salt, stir-fry to taste, add fresh soup to boil, add monosodium glutamate and wet starch to thicken, pour in sesame oil, push well and plate.

Mushroom heart

[material]

500g of rapeseed, 350g of canned mushroom, 300g of chicken soup, 7g of refined salt, 2g of vegetable oil1000g (about 75g), 2g of monosodium glutamate, 2g of cooking wine, 3g of sugar, 20g of water starch and 5g of sesame oil15g.

[operation]

1. Wash the Chinese cabbage, sharpen the head, and then cut it from the tip of the Chinese cabbage to the depth of 1/5 with a cross knife.

2. Heat the wok on the fire and add the vegetable oil. When the oil is heated to 50%, add the cabbage, stir it with a spoon until it is soft and cooked, pour it into a colander and dig out the clean oil. Don't overdo it when cooking with oil. If the leaves rot, it will destroy the color and taste and affect the quality of dishes.

3. Put the original pot on the fire, add chicken soup (100g), Chinese cabbage, refined salt (4g), monosodium glutamate (1g) and white sugar in turn, stir-fry for a while, take out the Chinese cabbage and put it neatly on the plate.

4. Put the wok on the fire again, add chicken soup (200g), cooking wine, mushrooms, refined salt (3g) and monosodium glutamate (1g), bring to a boil, thicken it with water starch, pour in sesame oil, stir well, and take out the pot.