Ingredients: Coprinus comatus, lean meat, carrot, green pepper, oyster sauce, salt, scallop and water starch.

Exercise:

1, cooking wine for cutting meat. Marinate for a while. Stir a little dry starch evenly.

2. Wash and soak Coprinus comatus.

3, carrot cut hob block green pepper cut into small pieces.

4. Oil the pan after it is hot. Add Jamlom minced garlic. Stir-fry the sliced meat until it is raw. Stir the carrots for a while. Stir-fried Coprinus comatus. When the mushrooms are soft, stir-fry them in water. Add seasoning. Stir-fry for a while and add the green pepper. The water starch can be thickened and cooked.

Fried fresh squid with Coprinus comatus

Ingredients: Coprinus comatus and fresh squid.

Accessories: green pepper, bean sprouts

Seasoning: salt, sugar, pepper, cooking wine, oyster sauce, onion, ginger and garlic.

Cooking method:

1, take out Coprinus comatus, wash and shred fresh squid and sweet pepper respectively, and blanch and drain them respectively;

2. Slice the onion, mince the ginger, slice the garlic, light it in the pot, pour in the oil, stir-fry the onion, ginger and garlic after the oil is hot, then stir-fry the green pepper, Coprinus comatus, squid and bean sprouts, and add salt, sugar, pepper, cooking wine and oyster sauce.

Features: cool, tender, smooth and fragrant.

Roasted tendon with Coprinus comatus

Ingredients: 400 grams of pork knuckle tendon, 200 grams of fresh Coprinus comatus, garlic, chicken oil, vegetable oil, broth, refined salt, pepper, monosodium glutamate, cooking wine, water starch, ginger (pat open) and onion.

Method:

1. Put the pot in medium heat, add vegetable oil, ginger and onion, stir-fry until fragrant, pour 400 ml of broth, bring to a boil, add pork trotters' tendons, simmer for 2 minutes, and take out.

2. Wash Coprinus comatus and cut it in half. Wash garlic, trim both ends, cook in boiling water for 2 minutes until it is not cooked, take it out and put it in clear water for cooling.

3. Put the pot on the fire, pour the broth, first add the refined salt, cooking wine, pepper and monosodium glutamate, then pour the tendon, Coprinus comatus and garlic, then collect the starch juice, pour the chicken oil, push it evenly, and plate it.

Efficacy: slimming, beautifying, reducing blood fat and blood sugar.

Coprinus comatus bacon

Raw materials: Coprinus comatus 100g, bacon 100g, ginger 10g, onion 10g, peanut oil 30g, salt 5g, monosodium glutamate 10g, sugar 5g, oyster sauce 10g, etc.

Operation:

1. Slice Coprinus comatus and salted pork, and cut into thick slices. Note: (The curing method of salted pork is as follows: First, wash the pork belly, cook it, scoop it up, soak it in hot water, smear salt on it and cure it for 3 hours. ). Cut ginger and onion into long sections.

2. Add oil to the pot, add the Coprinus comatus, add salt and saute until fragrant, and pour out for later use.

3. Add a little oil to the pot. Stir-fry ginger slices and bacon until they are dry and fragrant, add monosodium glutamate, sugar, Coprinus comatus and onion, stir-fry for several times, thicken with wet raw flour and pour in sesame oil.

Fried lettuce with Coprinus comatus

Ingredients: Coprinus comatus (222g), lettuce (1), red bell pepper (1).

Seasoning: oil (3 tbsp), corn flour (1/2 tbsp), cooking wine.

Exercise:

1. Wash Coprinus comatus and slice obliquely; Cut the stems and seeds of the red bell pepper, and slice it obliquely.

2. Remove leaves, peel and slice lettuce; Mix 1/2 tablespoons of raw flour with 3 tablespoons of clear water to make raw flour water.

3. Heat 3 tablespoons of oil, pour in Coprinus comatus and stir fry 1 min, and add red pepper slices and stir fry evenly.

4. Add lettuce slices and stir-fry for 1 min until the Coprinus comatus becomes soft, and add 1/3 cups of water to boil.

5. Add 1/3 tbsp cooking wine, 1/2 tbsp chicken powder, 1/3 tbsp salt, stir-fry and pour in 1/3 tbsp sesame oil.

6. Pour in corn starch and serve.

Tip:

1, Coprinus comatus contains a lot of water, which is easy to seep out after being mixed and fried into vegetables. Thicken the soup with raw flour and water to make the soup thicker and more delicious.

You should first pour the Coprinus comatus into the pot and fry it in oil, then add the lettuce and fry it for seasoning. Lettuce is suitable for raw and hot frying, and the frying time should not be too long, otherwise the color will turn yellow and the crisp taste will be lost.

Braised pork tongue with Coprinus comatus

Ingredients: one pig tongue and three Coprinus comatus.

Exercise:

1. Slice Coprinus comatus, soak it in boiling water with pig tongue, and pick it up for later use.

2. Boil the cooked pig tongue with bittern juice and 2 cups of water with sugar for about 30 minutes, and then slice it.

3. Take a large bowl, arrange the pork tongue and Coprinus comatus at intervals along the edge of the bowl, then fill the middle position with the remaining materials to make it a little firmer, put the whole bowl in a steamer 15 minutes and take it out.

4. Cover the whole bowl with a plate bigger than the bowl, turn the bowl upside down, pour out the steamed juice for later use, take off the bowl, the semi-finished product is a beautiful circle, scald a few vegetables as the edges, and make a thick sauce with the freshly put juice, oyster sauce, salt, sugar and raw flour.

Coprinus comatus in oyster sauce

Ingredients: Coprinus comatus 300g, 3 tbsp oyster sauce.

Practice: Coprinus comatus is pedicled and washed; Boil the water in the pot and put the Coprinus comatus into the water; Heat oil in a pan, add onion and garlic, stir-fry until fragrant, and add Coprinus comatus and stir-fry for 1 min until cooked; Stir-fry salt and chicken essence in a pot, and finally pour in oyster sauce.

Efficacy: Coprinus comatus is flat and sweet. Has the effects of benefiting spleen and stomach and stimulating appetite. It also contains anticancer active substances and effective components for treating diabetes. Long-term consumption has a good effect on reducing blood sugar concentration and treating diabetes, especially on treating hemorrhoids.

Stir-fried Coprinus comatus

Ingredients: Coprinus comatus and carrot

Seasoning: salt, chicken essence, salad oil, starch and scallion oil.

Exercise:

1. Wash Coprinus comatus and carrot, cut into pieces and blanch with boiling water.

2, put a little oil in the pot, add Coprinus comatus and carrots to stir fry, thicken after seasoning, and sprinkle a few drops of onion oil when starting the pot.

Delicious fungi-Coprinus comatus, Lentinus edodes, Hericium erinaceus, Volvariella volvacea, etc. , rich in dietary fiber, phosphorus, sodium, potassium, low energy, can prevent constipation. They are ideal for diet foods and can prevent cancer and bone aging.

Dry fried Coprinus comatus

Ingredients: Coprinus comatus 250g, onion 40g, sweet pepper 40g, green pepper 40g.

Seasoning: 20g oyster sauce, soy sauce 10g, yellow wine 15g, monosodium glutamate 1g, 3g white sugar, a little black pepper and a proper amount of edible oil.

Exercise:

1. The Mixing Bowl juice; First put oyster sauce and soy sauce in a bowl.

2. Add monosodium glutamate, sugar and yellow wine and mix well for later use.

3. Heat the wok spoon, inject proper amount of cooking oil and stir-fry the mushrooms.

4. Stir-fry the mushrooms until they are slightly Huang Shi, sprinkle a little black pepper and continue to stir-fry.

5. Stir-fry until the black pepper is fragrant, put it in a bowl of juice, and stir fry evenly.

6. Then stir-fry the onions a few times, and then stir-fry the colored peppers.

7. Stir-fry the soup until it is dry, so that the soup can be completely absorbed on the mushrooms.

8. After the soup is collected, stir fry a few times and it will become a dish.