First, cold dishes

(1) Pleurotus eryngii with garlic and pepper

Raw material: Pleurotus eryngii180g.

Fragrant dew seasoning: star anise, cinnamon each 1g, licorice, tsaoko and pepper each 6g, clove 7g, dried ginger 9g, refined salt 6g, Eupatorium odoratum essence 4g and sugar 3g.

Sour and fragrant tomato sauce: delicious tomato sauce 10g, minced onion and garlic 5g each, pickled pepper 4g, refined salt 2g, soft sugar 2g, Zhenjiang balsamic vinegar 12g, Eupatorium odoratum 3g, and chicken red ear oil 6g.

Practice: 1, wrap perfume and dew seasoning with gauze, put it in 750g water to boil, and simmer with low fire 1 hour, so that the fragrance is completely dissolved in water and becomes "perfume and dew";

2. Blend the sour and fragrant tomato sauce into "sour and fragrant tomato sauce";

3. Cook Pleurotus eryngii in fragrant sauce, simmer for 40 minutes, take it out, let it cool, cut into pieces, put it on a plate, and serve with the sour and fragrant marinade of tomato juice.

Features: sour and fragrant, fresh and spicy, mushroom meat soft and elastic, rich flavor.

Second, hot cooking.

(1) Pleurotus eryngii

Raw materials: fresh Pleurotus eryngii, ham sausage, peas, salt, onion, ginger, garlic, chicken essence, pepper, sugar, sesame oil, water starch and edible oil.

Practice: 1. Slice Pleurotus eryngii, ham sausage and peas, and blanch in boiling water for later use;

2. Pour oil in a pot. When the oil is hot, add shredded onion, ginger slices and garlic slices, pour in Pleurotus eryngii, ham sausage and peas, add appropriate amount of water, salt, chicken essence, pepper, sugar and water starch, and pour in sesame oil.

Features: the meat is tender and delicious.

(2) Pleurotus eryngii with lobster sauce

Raw materials: Pleurotus eryngii 300g, pork belly 75g, lobster sauce 35g, garlic 1 50g, 2 red peppers, garlic seedlings1root.

Seasoning: soy sauce, sesame oil and a little starch.

Practice: 1. Wash Pleurotus eryngii, cut into long strips, blanch in boiling water, and then drain with water;

2. Seed pepper, cut garlic into pieces, cut garlic seedlings into sections, and slice pork belly for later use;

3. Heat the wok and inject 2 tablespoons of oil. Stir-fry pork belly a few times, then add pepper and garlic to stir-fry, then add lobster sauce, Pleurotus eryngii, soy sauce and sesame oil, and finally add garlic seedlings to stir-fry, then thicken with starch water and pour sesame oil.

(3) Vegetarian fried Pleurotus eryngii

Ingredients: Three or four pieces of Pleurotus eryngii.

Mash three pieces of garlic.

Cut perilla into five or six pieces.

Chop a pepper.

A little olive oil

A little white wine

Practice: After garlic and pepper are fragrant, throw Pleurotus eryngii into the pot and stir fry, pour white wine for one minute, sprinkle with perilla and take off the pot.

(4) Pleurotus eryngii

Ingredients: Pleurotus eryngii 300g, broccoli 1.

1, Jiang Mo 1/4 teaspoon, salt 1/3 teaspoon, sugar 1/3 teaspoon, salad oil 1 teaspoon.

2. Red tofu 1 tablespoon, Shaoxing wine 1 teaspoon, soup 1 cup, sugar 1 tablespoon.

3, white powder 1/3 teaspoons

Practice: 1, Pleurotus eryngii cut into 4×2 cm long sections and cross-cut with a flower knife for later use;

2. Add 2 cups of oil to the wok and heat for 5 minutes on medium heat. Add Pleurotus eryngii, stir-fry until soft, remove and drain.

3. Peel broccoli, take small tender flowers, wash them in boiling water, add seasoning (1) and blanch them until cooked, then take them out and drain them.

4. Add 1 tbsp oil to another pot, saute ginger powder first, then add seasoning (2) and Pleurotus eryngii in turn, simmer on low heat until the soup is slightly dry, and finally thicken with white powder water.

Tip: 1, stir red tofu with water before frying, which can increase the unique bean flavor of tofu.

2. When "tofu" is the main seasoning, it is not appropriate to add sesame oil to enhance fragrance or surface luster, and salad oil or chicken oil can be used instead.