Raw materials of Volvariella Persimmon: tomato 10, rape leaves about 1000g, Volvariella volvacea10 tablets 45. Methods: 1. Wash the rape leaves, take them out and put them on a plate; 2. Peel the tomatoes, cut off the roots, dig out the pulp, and code them face down on the rape leaves. After washing straw mushrooms, stir-fry them in 4 mature oils, stir-fry them with cooking wine, soy sauce, white sugar, vegetarian soup and monosodium glutamate, thicken them, and stir-fry winter bamboo shoots with dried tomatoes. Raw materials: 250g of winter bamboo shoots, 30g of water-soaked mushrooms, 25g of carrots and 25g of green beans. 2. Choke the pot with chopped green onion, stir-fry red oil, cooking wine, vegetarian soup, salt and sugar with watercress, then add all the raw materials, simmer for 10 minute with low fire after boiling, and collect the juice on medium fire until the juice is completely oily. Raw materials of longan shrimp: fresh mushrooms 250g, red cherries 25g, green beans 10g. 2. Beat egg whites, starch and baking powder into batter, and stick shrimps in 70% hot oil and fry until light yellow; 3. Leave the bottom oil in the pot, add shredded ginger and ingredients, add salt, monosodium glutamate, cooking wine and fresh soup, thicken after boiling, pour in "shrimp", top the plate twice, and serve with longan and red cherry. Clear soup radish Yan raw materials: ivory white radish about 1000 grams of coriander leaves. A little preparation method: 1 Wash and peel radish, cut into long slices, cut into 5 knives, then rinse thoroughly in water, pat dry starch and shake it evenly, steam it in a cage, rinse thoroughly in water, and then soak it in clear water; 2. Boil the vegetarian soup with salt, soak the radish slices and cook them slightly, then take them out and put them in the soup basin; 3. Boil the vegetarian soup, add salt, pepper and monosodium glutamate, skim off the floating foam, pour it into the soup basin and sprinkle with coriander. Su Bazhen raw materials: Chinese cabbage, fresh bamboo shoots, broccoli, fresh mushrooms, carrots, water-soaked tremella, water-soaked mushrooms and white lotus seeds. Production method: blanch Chinese cabbage, fresh bamboo shoots, broccoli, fresh mushrooms, carrot balls, water-soaked tremella, water-soaked mushrooms and white lotus seeds. After seasoning with salt and broth, pour out the original juice and put it on a plate. Boil the raw juice and thicken it, then pour it on the cabbage. Mushroom tofu raw materials: 200 grams of south tofu, 75 grams of water-soaked mushrooms, green beans 100 grams. Practice: cut tofu into pieces, cook mung beans and wash mushrooms. Add 60% hot oil to tofu, fry until both sides are golden, add soy sauce, cooking wine, sugar, monosodium glutamate and fresh soup, season with low heat, thicken and plate. Leave the bottom oil in the pot, stir-fry mushrooms and green beans, add cooking wine, monosodium glutamate, salt and fresh soup, thicken with a little sesame oil, and put it in the center of tofu. Raw materials of the steamed wax gourd cup: 500g of green wax gourd, cooked winter bamboo shoots 100g, water-borne mushrooms 100g, and shiitake mushrooms 100g. Methods: 1. Wash mushrooms and mushrooms, peel winter bamboo shoots and chop them into powder; 2. Stir-fry in 60% hot oil, add cooking wine, soy sauce, sugar, monosodium glutamate and mushroom soup, thicken after boiling, and let cool to make stuffing; 3. Poke 14 cylinder at the thick part of wax gourd meat with a circular groove knife, carve patterns and characters without peeling, cut off the melon skin, blanch it, and apply sesame oil for later use; 4. Hollow the wax gourd column, put it in a plate, steam it in a cage for 10 minute, take it out and put it in a plate, and decorate it with carved melon skin. After the soup in the plate is boiled to taste, thicken it and pour it on the wax gourd cup. Merit tofu raw materials: 250g of South Tofu, 50g of 10 Lentinus edodes, 10 Lentinus edodes, 15g of green cherry peach 12 Lentinus edodes. Method: Cut the tofu into circles, wash the mushrooms, remove the mushroom roots, and cut the cherry into two pieces. Fry tofu in 70% hot oil until golden brown. Add soy sauce, cooking wine, sugar, monosodium glutamate, salt and vegetarian soup to taste. After the soup is thick, thicken the tofu, first code the mushrooms, and finally code the cherries.