Raw materials: fresh Lentinus edodes150g, yuba150g, peanut oil 50g, refined salt 7g, monosodium glutamate 2g and cooking wine 5g.

200g of chicken soup, 2g of ginger, and 0/0g of water starch/kloc-.

Practice: put the dried yuba in a pot and soak it in cold water, press a heavy object and soak it for 5 hours. After expansion,

Cut into 3 cm long slices, wash the fresh mushrooms and scatter them into small pieces. Heat a wok, bring water to a boil, add yuba and fresh mushrooms, and take them out after boiling. Heat a wok, add oil, stir-fry in Jiang Mo for a while, add cooking wine, chicken soup and refined salt, adjust the taste, add yuba and fresh mushrooms, add monosodium glutamate and starch, and pour sesame oil. Serve.

2, celery mixed with yuba

Ingredients: celery 300g, waterborne yuba 200g, sesame oil 20g, soy sauce10g, refined salt 6g, monosodium glutamate 2g, rice vinegar10g.

Practice: wash celery, remove leaves, scald it with boiling water, then shower it with cold water, shred it and put it on a plate. Shred yuba and code it on celery. MSG is melted in boiling water in advance, poured on a yuba dish with soy sauce, refined salt and rice vinegar, and then mixed with sesame oil.

3, yuba barbecue

Raw materials: 750g lean pork and 300g yuba. Ingredients: soy sauce 200g, refined salt 7g, cooking wine 10g, onion 30g, ginger 15g, aniseed 5 petals, water starch 60g and vegetable oil 2kg.

Practice: cut the meat into 2 cm square pieces with a thickness of 1 cm, put it in a basin and marinate it with a little soy sauce for 2 minutes, then fry it in 90% hot oil and take it out; Cut the onion into small pieces; Sliced ginger; Put the yuba in a pot, soak it in cold water for 5 hours to fully decompose it, and cut it into small pieces with a length of 1.5 cm. Put the meat in a pot and add water, soy sauce, salt, cooking wine, aniseed, onion and ginger slices. After the pot is boiled, turn to low heat and stew until it is 80% rotten. Add yuba, cook and thicken.