1. Steamed Pleurotus ostreatus 500g, 2 fresh soups; 0 ml, a little lard, yellow wine, salt, soy sauce, vinegar, onion, ginger slices, water starch, sesame oil. Cut off the roots of Pleurotus ostreatus, wash it, arrange it in a bowl (cover down, stem up), add fresh soup, yellow wine, soy sauce, onion slices, ginger slices, salt and vinegar, steam it in a cage for 20 minutes, take it out, take out onion slices and ginger slices, pour out the soup and cover it in a plate. Set fire to the wok, pour in the soup, add refined salt and monosodium glutamate, thicken the water with starch and pour in sesame oil.
2. Sweet and sour Pleurotus ostreatus 500g, sugar125g, vinegar 50g. Wash Pleurotus ostreatus, remove pedicels, blanch it in boiling water, remove water, put it in a flat plate to form flowers, pour sugar juice on it, and steam it for 10 minute.
3. 250g of fresh Pleurotus ostreatus, 250g of tender cabbage, 50g of refined salt 1 g, 50g of vegetable oil and 50g of clear soup. Removing roots from fresh Pleurotus ostreatus, washing, and cutting into pieces; Wash the tender cabbage, cut into sections and control the water. The pot is on fire. Heat vegetable oil, pour in Chinese cabbage, stir-fry Pleurotus ostreatus thoroughly, add clear soup, add refined salt, cover the pot, and cook until it tastes delicious.
4. 200 grams of green fried lentils, 200 grams of Pleurotus ostreatus, 0/00g of water-borne fungus/kloc-,a little cooking oil, shredded onion, shredded ginger, fresh soup, salt, monosodium glutamate and rice vinegar. Stir-fry lentils with boiling water and shred them; Wash and shred auricularia auricula; After washing the Pleurotus ostreatus, put it in a boiling water pot and cook it, then take it out, drain it and shred it. Heat the pot, add cooking oil, heat it, add shredded onion, shredded auricularia, shredded Pleurotus ostreatus, add fresh soup, salt, rice vinegar and monosodium glutamate, and stir-fry for several times.
5. Mushroom stewed with tofu, 200g of Pleurotus ostreatus, 20g of tofu, vegetarian soup, salt and soy sauce, a little white wine, monosodium glutamate and sesame oil. Wash Pleurotus ostreatus, tear it into strips, blanch it in boiling water, take it out and drain it. Put tofu in a dish, add a little white wine, steam in a steamer for 40 minutes, take it out, cut it into 2 cm cubes, put it in a boiling water pot and weld it. Put the tofu block and oyster mushroom strips into a wok, add the vegetarian soup, boil it over medium heat, then stew it over low heat for 10 minute, add soy sauce and monosodium glutamate, and pour sesame oil on it.
6. 250 grams of crystal-bellied Pleurotus ostreatus, 400 grams of cooked pork belly, 20 grams of watercress, a little salt and a tablespoon of cooking wine. Soak watercress until soft, add Pleurotus ostreatus soup and water to a half bowl, put wine and salt in the pot, and cook for about 10 minute to make it a half bowl of thick soup. Pork belly is diced or rotten for use. Arrange the belly slices along the edge of the bowl, fill the middle with Pleurotus ostreatus, spread the rest of the belly slices on the Pleurotus ostreatus, then pour them upside down on the plate, pour in the thick soup and decorate them with vegetables and fruits.
7。 200g scrambled eggs with Pleurotus ostreatus, 4 eggs, vegetable oil, pepper, salt, monosodium glutamate and shallots. Pretreat Pleurotus ostreatus, cut into filaments, and cut onion into sections. After the oil pan is heated by high fire, put shredded Pleurotus ostreatus and scallion into the pan, add refined salt, Hu Fen and monosodium glutamate, stir-fry for several times, and take out the pan for later use. Beat the eggs, add proper amount of salt and monosodium glutamate, stir well, pour in hot oil and stir-fry until cooked, then add the fried shredded Pleurotus ostreatus and stir-fry for several times.
8. Stir-fried Pleurotus ostreatus with sliced meat 100g, fresh Pleurotus ostreatus 250g, one tablespoon of cooking wine, 5g of starch, appropriate amount of vegetable oil, salt and sugar, and onion 4? Duan, ginger slices and a little monosodium glutamate. Slice the meat and soak it in cooking wine. Minutes, put the chopped Jiang Mo, starch and salt into a bowl, add a little water and stir well. Heat the oil, stir-fry the onion and meat with slow fire, and serve later. Stir-fry Pleurotus ostreatus in a hot pot, add a little water, add salt, sugar and monosodium glutamate, then pour the fried meat into the pot and stir-fry several times.
9. Boiled crucian carp with Pleurotus ostreatus 250g, 2 crucian carp (250g), tea oil 80g, yellow wine 30g, ginger onion 15g, pepper 1g, salt, soy sauce and sesame oil. Removing gills and viscera from crucian carp, cleaning, frying in oil pan until both sides are yellow, adding cold water to boil, adding Pleurotus ostreatus, yellow wine, ginger, onion, pepper, salt and soy sauce, and dripping sesame oil after boiling.
10, stewed chicken with Pleurotus ostreatus 250g, tender chicken 1, 2 tablespoons of yellow wine, a little salt and a proper amount of sesame oil. First fry the chicken until the skin is red, put it in a bowl, add Pleurotus ostreatus, soup, yellow wine and salt, steam it in a steamer until the chicken is rotten, take it out and drop sesame oil.
1 1. Roasted beef breast with Pleurotus ostreatus 1 kg, Pleurotus ostreatus150g, ginger slices, onion 25g, star anise 3, soy sauce 55g ... sugar 30g, Shaoxing wine 25g, sesame oil 10g and vegetable oil 55g. Cut the raw beef into 5cm square pieces, wash it with clear water and let it cool slightly. Wash Pleurotus ostreatus and cut it into thick slices with a knife. Heat a wok, heat it with vegetable oil, add ginger slices and shallots, stir fry, pour in beef, stir fry with soy sauce and star anise until the water is dry, add water to the meat noodles, add sugar and Shaoxing wine, bring to a boil, simmer until it is 80% cooked, then add Pleurotus ostreatus, and pour into the wok until the soup is thick.
12. Pleurotus ostreatus chicken wing soup 250g fresh Pleurotus ostreatus, 20 chicken wings, 20 garlic cloves, 6 slices of ginger, 6 onions, 2 tablespoons of cooking wine, a little sesame oil and salt. Put the chicken wings in a large bowl, add the Pleurotus ostreatus soup and all seasonings (except sesame oil), pour in clear water and steam in a steamer for about an hour until the chicken wings are separated from the bones. Take out some sesame oil, add carrots (cut into chrysanthemums) and serve.