Take a clean plate, spread lettuce leaves on it, put the steamed mushrooms in order, pour the steamed mushroom water into a bowl, add a little raw flour and water, thicken it with soy sauce and pour it on the steamed mushrooms. Pour the ingredients into The Mixing Bowl, add vegetable oil, egg white, salt and soy sauce, and stir well. Because it is for babies over 1 year-old, the amount of salt and soy sauce is very small, mainly depending on the natural taste of the ingredients. Egg white can improve the taste of meat stuffing. Add 2g of salt, add a little ground peanuts, stir well, then add chopped green onion, add 0.5g of pepper and 1 g of chicken powder, stir until the water is dry, and then take out the pan.

It took me about an hour and a half to cook until the oil was crystal clear. I've been guarding the pot for a long time. It doesn't matter. After cooling, it can be canned and sealed. Take two spoonfuls of oil (a little more than usual) from the pot when eating. First, fry minced meat in a pan, then add diced mushrooms and garlic foam, stir-fry until minced garlic turns yellow, then add mushroom sauce and sugar, and stir-fry. Cut into strips. Wash and cut into strips. Boil the oil. The pot is full of incense. Add pork. Add mushrooms to stir-fry Seasoned wine. Soy sauce and sugar. chicken essence

Wash the mushrooms and cut them into small pieces. Cut the meat into small pieces. Stir-fry the meat with oil in the pot to change color. Add the mushrooms and stir-fry, and then take them out for seasoning. Pour the oil into the mushrooms, soak the egg yolk in a non-stick pan, fry the cooked mushrooms until golden brown, then add oyster sauce, cover with water, cook, add sugar, collect the juice, and sprinkle chopped green onion on the pan. You can eat it all ~? Add water chestnuts, mushrooms, a little ginger and garlic, oil consumption, soy sauce, salt, sugar, cooking wine, and of course sweet potato powder (to increase the viscosity of meat stuffing, bitter gourd and eggplant) and marinate for half an hour.