Ingredients: Lentinus edodes, Hericium erinaceus, Tricholoma matsutake, auricularia, tremella, barbecued pork, dried bean curd, asparagus, carrots, nuts, corn shoots and yuba.
Ingredients: cooking oil, soy sauce, sugar, salt, sesame oil and water starch.
Luo Hanzhai's practice:
1. Soak all kinds of dry goods until soft, and squeeze out water for later use;
2. Put the toaster in boiling water for 2 minutes to squeeze out the water; Heat the cooking oil in the pan, fry the toaster until golden brown, and take it out for use;
3. Boil the water with a heating pot, and cook fresh vegetables such as carrots, nuts and asparagus separately for later use;
4. Heat cooking oil in a pot, add dried bean curd, mushrooms, Hericium erinaceus, Tricholoma matsutake, fungus, yuba, barbecued pork and corn shoots and stir fry;
5. Add soy sauce, sugar, salt and a little water and stew for about 5 minutes;
6. After the water starch is thickened, add a little sesame oil and mix well. Finally, add all the vegetables and stir well.
Fresh mushrooms and broccoli
Method for making fresh mushrooms and broccoli:
1. Blanch broccoli and mushrooms with boiling water at the same time, and take them out immediately for use.
2. Heat oil in a pot, add mushrooms, broccoli, a little carrot, salt, a little soy sauce and pepper in turn, and stir well.
Japanese tofu with golden mushrooms
Ingredients: 500g edible oil, sesame oil 1 teaspoon (3g), 2 teaspoons peanut oil (6g), 2 teaspoons soy sauce (6g), and refined salt 1 teaspoon (3g).
Japanese tofu with golden mushrooms:
1. Wash Flammulina velutipes and remove its roots. Cut the Japanese tofu into pieces.
2. Heat oil in the pot, add Japanese tofu, fry until golden brown, and then pick it up;
3. Leave a little oil in the pot, add ginger and aniseed, add a little water, pour in the fried Japanese tofu and Flammulina velutipes and stir fry a few times;
4, add, soy sauce, and other favorite seasonings, stir well, pour in sesame oil, and start the pot.
Red bean glutinous rice eight-treasure rice
Raw materials: red bean, glutinous rice, peanut kernel, walnut kernel, raisin, lily, ginkgo and strawberry.
The practice of eight-treasure rice with red beans and glutinous rice;
1. Red beans made into red bean paste: Wash red beans, stew them in a pressure cooker for half an hour, add sugar, and mash them into mud for later use.
2. Steaming glutinous rice with a rice cooker; Peeling ginkgo and boiling in boiling water 1 min; Peanuts are boiled in water; Lily, strawberry and raisin are washed and soaked.
3. Take a large bowl, put a layer of oil on the bottom and around the bowl, put walnuts, peanuts, lilies, raisins and gingko on the bottom of the bowl, then spread a layer of glutinous rice and a layer of bean paste on the mouth of the bowl in turn, compact it (fake will affect the appearance), and steam it in a steamer for 5- 10 minutes.
4. Take out the bowl by steaming and cover it with a large flat plate. After turning it upside down, take away the bowl and decorate it with strawberries.
Crispy Pleurotus eryngii
Ingredients: Pleurotus eryngii, fragrant fried powder, bread crumbs.
The preparation method of crispy Pleurotus eryngii:
1. Wash Pleurotus eryngii, control the water to dry, cut into pieces with uniform size, and cut into shapes with big head and small tail (as shown in the figure below, the cut scraps can be treated separately). Put a toothpick in the tail, blanch it in boiling water for 1 min, take it out and gently squeeze out the water.
2. Take a bowl, pour in soy sauce, sugar and pepper, mix well, cut a few knives around the cooked Pleurotus eryngii to taste, and then marinate in the sauce for 10- 15 minutes; At the same time, take another bowl, add flour and fragrant frying powder according to the ratio of 1: 1, add water and stir to form a thick batter.
3. Take out the pickled mushrooms, first wrap them in batter (preferably thicker), then dip them in a layer of bread crumbs, put them in an oil pan and fry them until golden brown, take them out, drain the oil and put them in a dish covered with lettuce leaves.