1. mushroom chicken ball mushroom chicken breast egg white 2? First, onions; Ginger, bean powder, seasoning, etc. Chop chicken breast, add bean powder, salt, pepper, cooking wine, egg white and a little water to make chicken paste. Blanch the cooked shiitake mushrooms in a boiling pot until they are 70% cooked, then squeeze the minced chicken into nine shapes, put a shiitake mushroom with pedicels removed in each pill, decorate the diced red peppers and shallots, steam them in a steamer with slow fire, then put them on a plate and hang thin English.
2, stewed mushrooms, dried mushrooms 150g, bone soup 750g, chicken oil 50g. Wash the mushrooms in cold water first, then soak them in warm water, remove their pedicels, put them in a stew, and add chicken oil, ginger slices, onions and yellow wine. Then add enough water to bone soup and mushroom soaked in water * * * 1.5 kg, boil it, pour it into a stew pot, cover the pot and stew for 15 minutes, remove the pot cover, remove ginger, onion and floating oil layer, and add monosodium glutamate.
3. Stew whole chicken and hen with mushrooms. Wash the hen's hair, put it in a casserole with the cooked mushrooms, and simmer for 2? Hours, add salt, sesame oil, pepper and other condiments to eat.
4. Sliced mushrooms 50 grams of dried mushrooms, 200 grams of lean meat, refined salt, sugar, vegetable oil, raw flour, onions and other appropriate amounts. Pre-treat dried shiitake mushrooms and cut them into nail slices, cut onions into sections, heat them in an oil pan, add onion sections, meat slices and shiitake mushrooms, stir fry, add appropriate amount of water, refined salt, sugar and monosodium glutamate, and cook for 15 minutes. It can be eaten after the aroma is rich.
5. Steamed carp with mushrooms (about 750g), 50g of water-soaked mushrooms, 0/00g of fresh ginger/kloc, 0/00g of winter bamboo shoots/kloc, 50g of winter melon skin, 50g of ham, and a little cooking wine, salt and monosodium glutamate. Wash the fish, slice the bamboo shoots and ham, and dice the mushrooms. Cut ginger and winter melon skin into filaments, put them into fish belly together with winter bamboo shoots, ham and mushrooms, and add appropriate seasoning. The fish is put on the plate, and some ham, winter bamboo shoots and mushrooms surround the fish. Add seasoning and steam in the pan.
6. Shaoxing soft-shelled turtle 1 (about 400g), 6 mushrooms, lean pork 100g, Shaoxing wine 150g, L cloves of garlic, a small amount of onion, ginger, salt and raw flour. Wash the turtle, cut into pieces, slice the meat, and mix well with salt water and cornmeal. Heat the oil to 70% heat, saute minced garlic and ginger slices, add turtle pieces, add salt and stir-fry for a while, and put them in a clay bowl. Pork slices are stacked on turtle blocks, steamed with Shao wine for 30 minutes, then steamed with mushrooms for 30 minutes, and steamed with onions for 5- 10 minutes before taking out.
7. 50 grams of fried dried mushrooms, 500 grams of winter bamboo shoots, 20 grams of soy sauce, 20 grams of sugar, 0/5 grams of balsamic vinegar/kloc-,0/0 grams of salt/kloc-,0/0 grams of wet raw flour/kloc-,25 grams of vegetable oil and 0/50 grams of soup/kloc-. After the winter bamboo shoots are shelled and thatched, they are cut into hob blocks, which are heated by fire and oil. Put the soaked mushrooms and winter bamboo shoots into the pot, turn them over a few times, add seasoning and soup, stir the raw flour, sprinkle them into the pot and turn them over a few times until the winter bamboo shoots are cooked but not hemp, and the soup is sticky.
8. Stir-fried pork tenderloin with mushrooms 300g, water-soaked magnolia slices 50g, water-soaked mushrooms 25g, sesame oil 25g, cooked lard 75g, onion and ginger each10g, monosodium glutamate and pepper each 0.5g, and salt 2g. Tear off the skin of the pork loin, wash it, cut it open, remove the waist core, blanch it in boiling water, pick it up and cut it into thin slices. Slice Magnolia Officinalis, shred Lentinus Edodes, and stir-fry Magnolia Officinalis slices. Put the pot on the fire, add lard, stir-fry the kidney for a while, then stir-fry the Flos Magnoliae and shredded mushrooms for a few times, add seasoning and stir-fry for a few times, and take out the pepper.
9. Roasted mushrooms with pine nuts: 8 mushrooms, pine nuts 150g, cooked lard 150g, peanut oil 25g, soup 200g, monosodium glutamate, yellow wine, salt, soy sauce, ginger juice and water starch. Wash mushrooms, remove pedicels, slice them, blanch them in boiling water and take them out; Peel pine nuts and beat them with a knife to make them rotten but not broken. Put the wok on a big fire, add lard to heat it, pour pine nuts and fry until cooked, then add mushrooms, monosodium glutamate, salt, yellow wine, soy sauce and ginger juice, and put them in the soup to cook. When the vegetables are cooked and tasty, thicken them with water starch, pour in peanut oil and serve.
10. Clear soup protein Lentinus edodes 100g, 4 egg whites, dried laver 10g, fresh soup 1 kg, laver 10g, monosodium glutamate 15g, rice vinegar 5g and onion ginger juice/kloc. Soak mushrooms in water, add a little monosodium glutamate and salt and mix well. Cut laver into copper coins. Mix flour into paste, then stick mushrooms and flour together, blanch them in 80% boiling water, take them out, immediately put them into protein paste, wrap them evenly, and let them cool for later use. Boil the fresh soup, remove the floating foam, and add the protein mushrooms. Boil laver slices, dried seaweed and salt, then add monosodium glutamate, rice vinegar and onion Jiang Shui.
1 1. Mushroom mustard tuber soup 5 mushrooms, 50 grams of mustard tuber, 50 grams of winter bamboo shoots, 25 grams of soy sauce and a little sesame oil. Soak mushrooms in water, cut mustard tuber, winter bamboo shoots and mushrooms into filaments, boil the soup, put it in a pot, cook for a while, and add sesame oil and soy sauce.