Bamboo sheng is an edible fungus, which is suitable for both meat and vegetables. Before cooking, you should go through the processes of soaking hair, soaking in water, slow fire, seasoning again and stewing. Although there are many steps, it is not troublesome. The price difference between natural bamboo sheng and artificial bamboo sheng is at least 10 times, and there is also a gap in "quality" and "taste". Natural bamboo sheng is better in red and white, with different lengths. The tulle of mushroom body is firm and meticulous, and the tulle of mushroom skirt is short and thick, which is not easy to rot after soaking. At the same time, it has the fragrance of grass and is crisp to chew. The artificially cultivated bamboo sheng is white in color, the mushroom is long and moist, thin and loose, and the mushroom skirt is long and sparse. After soaking, the mushroom skirt automatically falls off, with salty sauerkraut flavor, cool and soft. The swelling percentage after soaking is lower than that of natural growth. Menu name: drunken bamboo sheng menu category: Chaozhou cuisine menu making: ingredients: dried bamboo sheng 50g, fresh egg shell 1 piece, lean pork 20g, chicken oil 20g, soup 50g, monosodium glutamate 5g, refined salt 4g and pepper 0g. Method: (1) Soak dried bamboo shoots in warm water, wash them to remove black impurities, rinse them with clear water several times, and finally soak them in boiling water, scoop up and squeeze out the water, put them one by one in order, cut them into 4cm sections with a knife, put them in a stew pot, and add chicken oil and refined salt. (2) Slice the lean pork with a knife, then pierce several holes with a sharp knife, wash and chop the chicken shell, fly over the water to remove impurities, then cover the lean pork and chicken shell on bamboo sheng, add soup, put it in a steamer for 30 minutes, take it out, remove the covered lean pork and chicken shell, add monosodium glutamate and sprinkle with pepper. Features: the soup is fresh and the bamboo sheng is smooth and delicious. Materials for stewing bamboo sheng: 70g of bamboo sheng (about 4 dried slices), 50g of noodle pills, 50g of vegetarian slices, 50g of taro, 50g of Jin Po (soaked), 50g of small mushrooms, 5g of lotus seeds, 0g of jujube10g, 20g of medlar, 0g of ginger10g, and seasoning: broth. 2. the noodles are fried in the oil pan first, and the surface is golden. 3. Dice the taro and fry it in the oil pan. 4. Soak in Jin Po, drain and fry in oil pan. 5. Put all the ingredients and seasonings into the cup, cover it, put it in a large pot and simmer for about 1 hour, then take it out, pour the red kernel oil on the table. Note: Zhusheng is a fungus, which naturally grows on yuba in the high mountains. It is a rare high-quality edible fungus, soft and delicious, and it is a treasure on the table. Ingredients: Ingredients: scallop (50g), bamboo shoot (25g), ribs (50g). ※. Accessories: pepper, monosodium glutamate, salt, sesame oil, celery powder. Practice: chaozhou people pays attention to the bottom of soup, and it is always important to see the bottom of soup. ※. Like today's soup, the main ingredients are scallops and bamboo shoots, but these two materials are used. ◆◆◆◆ Cook a pot of boiling water first, then put the ribs in the water and fish them up. ◆◆◆◆ Add water and these ribs again. When you cook soup, you must first cook it with strong fire, and then cook it with slow fire to form the soup base. When we buy ribs, we should choose ones with bright colors and no blood spots on the surface. Scald the ribs first, and control the heat from fierce to slow when cooking the soup, so as to make the soup clear. ◆◆◆◆ Now we wash the scallops and bamboo shoots separately, and then soak them in water for later use to buy scallops. Try to choose a light yellow one and a big one. The meat is firm and full, and no salt is added to the surface. Bamboo sheng, fresh and white, with even stripes. Bamboo sheng dry clothes contain preservatives, which should be soaked in clear water to remove odor. ◆◆ Use boiling water to remove the odor and soak in water for later use. ◆◆◆◆ Now we pour the sparerib soup into a big bowl. ◆◆◆◆ Add monosodium glutamate and salt to the soup to taste. ◆◆◆◆ Add the main ingredients scallop and bamboo sheng. ◆◆◆◆ Ok, now let's cut some celery powder, put these celery powder when we are out of the pot, and a proper amount of sesame oil. In this way, the scallop bamboo tube soup is ready.