(1) Tremella fuciformis
Ingredients: 50g of tremella fuciformis, 6 egg whites, 200g of milk, cooked ham 10g, chicken soup, cooking wine, refined salt and monosodium glutamate. Cooking method:
① Put the egg white and milk together in a soup bowl, add 200g of chicken soup, add a little salt and monosodium glutamate, mix well, steam in a cage and take it out to form hibiscus eggs.
② Wash the tremella, drain the water, put it in a bowl, add refined salt, monosodium glutamate and a little water, steam it in a cage and take it out.
③ Boil the chicken soup, add proper amount of refined salt and monosodium glutamate, pour into another soup bowl, then dig out the steamed hibiscus eggs with a spoon, put them into the chicken soup bowl, and then cover the steamed tremella on the hibiscus eggs.
(4) Cut the cooked ham into 10 water-like pieces, and put them into flowers on the tremella.
(2) White Moon Tremella fuciformis
Ingredients: 25g tremella decoction, pigeon eggs 10, clear soup 1.2kg, 50g cooked Jinhua ham, 5g coriander, 3.5g refined salt, yellow wine 10g and 7.5g monosodium glutamate. Cooking method:
(1) soak tremella in warm water, remove its roots, then wash it with clear water, soak it thoroughly in a boiling water pot, take it out and drain it. Cutting ham into powder; Wash the coriander, pinch off the stalks and leave Shuang Ye.
(2) Wash pigeon eggs, put it into a 10 small glass (first coat it with 1 layer oil), then stick coriander leaves and minced ham on the pigeon eggs and steam it for 7-8 minutes. Take off a small handleless wine cup and soak it in cold water. Take out the steamed pigeon eggs and soak it in cold water.
③ Put the clear soup into a pot, add refined salt, yellow wine and monosodium glutamate, add tremella and cooked pigeon eggs into the soup, boil the soup, skim the floating foam and put it into a 10 small soup bowl.
(3) Tremella hydrangea
Ingredients: 50g white fungus, 2 mushrooms, shrimp 100g, 25g cooked ham, 2g egg white, half piece of chicken skin, a little cooked fat, 2 Ma Tishuang, chicken soup, refined salt, monosodium glutamate, cooking wine, raw flour, ginger juice and onion.
Cooking method:
① Cut washed tremella, shiitake mushrooms, cooked ham, egg skin and onion into filaments respectively and mix well for later use.
(2) Wash the shrimp, cut it into powder together with cooked fat and Ma Tishuang, put it in a bowl, add egg white, refined salt, monosodium glutamate, cooking wine and onion ginger juice, beat it into shrimp paste, and then squeeze it into 12 shrimp balls.
(3) Dip the shrimp balls evenly with fine thread materials such as tremella, pour them into a plate, steam them in a cage for about 10 minute, and then take them out and pour them into the boiled chicken soup.
(4) peony tremella
Ingredients: tremella 1 50g, tofu10g, coriander leaves10g, 200g of bean sprout soup, a little vegetarian ham, monosodium glutamate, refined salt, water and starch. Cooking method:
(1) Soak tremella in warm water, remove roots and impurities, wash it, and put it evenly on a plate. Mash tofu into a paste, add salt and monosodium glutamate, mix well, and add appropriate amount of starch to make a paste for later use.
② Use 1 bowl, put the prepared bean curd evenly in it, sprinkle with minced ham and coriander leaves on it, steam for about 5 minutes, take it out, and put it evenly on a plate filled with tremella.
(3) Put a large frying spoon on the fire, add bean sprout soup and refined salt, add monosodium glutamate after boiling, thicken it with a little starch, and pour it on peony tremella.
(5) Tremella rockhopper
Raw materials: dried tremella 10g, water-soaked mushrooms 20g, shrimps 150g, pork fat 100g, 2 egg whites, ham 15g, chicken soup, monosodium glutamate, refined salt, raw flour, cooking wine, onion and ginger juice. Cooking method:
(1) Wash the shrimps and cooked fat, chop them into paste, put them together in a bowl, add egg white, refined salt, cooking wine, monosodium glutamate and onion ginger juice, mix them into shrimps, and squeeze them into stuffing balls the size of eyes.
(2) Cut the mushrooms into small discs and the ham into rhombic pieces.
③ After the tremella is soaked, remove the pedicels, wash, select 10 tablets with the same size, drain, add refined salt and monosodium glutamate and mix well. Put 65,438+0 shrimp balls, 65,438+0 diamond-shaped ham slices and 65,438+0 small mushrooms in each tremella, then arrange them neatly on a plate, steam them thoroughly in a cage and take them out.
(4) Boil chicken soup in a pot, add monosodium glutamate and refined salt, stir evenly, thicken, take out the pot, slowly pour in tremella, and put 10 water-like tablets on tremella into flowers.
(6) Tremella
Ingredients: dried tremella 15g, chicken breast 100g, minced ham 10g, 25g pork fat, 3 egg whites, chicken soup, white soy sauce, monosodium glutamate, raw flour, broth and cooked lard. Cooking method:
(1) Soak tremella, remove the pedicel, wash it, put it in a bowl, add broth, steam it thoroughly in a cage, and take out and drain the juice.
(2) Chop the chicken breast and pork fat into fine mud, put them in a bowl, add seasoning, egg white and chicken soup, and stir them into chicken paste with chopsticks.
(3) Wash the wok and put it on a slow fire. When the raw flour water is slowly stirred to milky white, add white soy sauce and monosodium glutamate and mix well. Add the minced chicken, switch to slow fire and stir with an iron spoon. Finally, pour in tremella and stir-fry for several times. Put the wok on the plate and sprinkle with minced ham.
(7) Jasmine tremella
Ingredients: 50g tremella, 20 jasmine flowers, chicken soup, cooked lard, cooking wine, refined salt, monosodium glutamate, onion and ginger slices. Cooking method:
(1) Wash the pedicled tremella, tear off the big tremella, put it in a soup plate, add chicken soup, refined salt, onion and ginger slices, steam in a cage, take it out, and pick out the onion and ginger.
② Heat oil in a wok, add onion and ginger slices, stir fry, add chicken soup, and remove onion and ginger.
③ Add tremella, cooking wine, refined salt and monosodium glutamate, boil, skim off the floating foam, sprinkle jasmine on it, and serve.
(8) Roast Bai Yiner.
Raw materials: dried tremella 15g, tender towel gourd 250g, cooked ham 10 slices, cooked chicken breast 50g, bamboo shoots 50g, small mushrooms 30g, broth, cooked lard, cooking wine, refined salt, monosodium glutamate, raw flour, pepper, onion and ginger slices. Cooking method:
(1) Soak Tremella, remove its pedicel, wash it, add broth, onion, ginger, cooking wine, refined salt and monosodium glutamate, steam it in a cage, remove onion and ginger, and pour out the soup.
(2) Soak the mushrooms, remove their pedicels, wash them, peel the loofah, cut it open, remove the pulp and cut it into oblique blades. Slice cooked ham, cooked chicken breast and bamboo shoots separately for later use.
③ Heat lard in a wok, add tremella, cooked ham slices, cooked chicken breast slices and bamboo shoots, stir-fry for a few times, and add broth, cooking wine, refined salt and monosodium glutamate.
(4) When the soup thickens, thicken it and sprinkle a little pepper, and serve.
(9) Sago Tremella Soup
Raw materials: dried tremella15g, Saigon rice150g, a little osmanthus, and 200g of sugar. Cooking method:
① Soak tremella in warm water, remove the roots and wash.
(2) Put Saigon rice in a water pot, blanch it, then leave the fire, take it out after the water in the pot is cool, rinse it with cold water and drain it.
(3) Add water to the pot, add tremella, boil and add sugar and Saigon rice; When boiling again, stir with a spoon, add osmanthus fragrans and stir until the soup is thick. It is characterized by soft and rotten tremella, transparent and bright Saigon rice and sweet taste.
(10) tremella fuciformis
Ingredients: 50g of water-soaked tremella, chicken fillet 100g, 25g of pig fat, egg white 1, cooked and thin ham and winter bamboo shoots 10g, and oiled paper 1 piece. Salt, monosodium glutamate, Shaoxing wine, chicken soup, clear oil. Cooking method:
① Remove the roots and sediment from the soaked tremella, and wash it with clear water for later use. Cut thin ham and winter bamboo shoots into small elephant eyes.
(2) Slice the fat meat, mash it with chicken fillet with the back of a knife into fine mud, add egg white, chicken soup, monosodium glutamate, Shaoxing wine and refined salt, and stir it into thick porridge with chopsticks. Roll the oiled paper into a trumpet-shaped paper tube and put the chicken paste into the tube. Cut off the tip of the paper tube to squeeze out the chicken paste.
③ Spread 1 layer pork on the plate, and squeeze the chicken paste in the paper tube into pearl-shaped balls and put them on the plate.
④ Put the chicken soup into a frying spoon, boil it, and then put the pearl-shaped chicken balls into the soup. When the soup is boiling, add tremella, ham and winter bamboo shoots and scoop them up in the soup bowl. Add refined salt, Shaoxing wine and monosodium glutamate to the spoon. When the soup is boiled, skim off the froth, add some bright oil and pour it into the bowl.