2, three mushrooms mushroom soup: mushrooms, Flammulina velutipes, Pleurotus ostreatus, broth, shredded ginger, pepper, salt, sesame oil. Shred mushrooms, Pleurotus ostreatus and ginger; Add soup stock, shredded ginger, mushrooms, Pleurotus ostreatus and Flammulina velutipes into water, boil, and cook for another 5 minutes on medium fire; Add pepper, salt and sesame oil.
3, egg custard: washed and sliced mushrooms; Beat the eggs and add a little salt; Heat a small amount of oil in a hot pot, stir-fry the mushroom slices for 30 seconds, and add cold water; When the water boils, add the eggs and season with salt. 4, hot and sour mushroom soup: mushrooms, lean meat, pickled peppers (if not, you can put some vinegar on small peppers), garlic 4 petals. Grab the meat slices with starch for later use; Slice mushrooms and mash garlic. Pickled peppers are cut into small pieces for use; Put oil in the pan, add garlic and saute until fragrant, then add pickled pepper and stir fry. After stir-frying, add the mushrooms and stir-fry for about one minute, and add water until the mushrooms have not passed. Add two spoonfuls of soy sauce to the pot, so that the soup will be more beautiful; When the soup is boiled, you can add salt; Then, put in the meat slices that are evenly grabbed with starch, slide them with chopsticks, and cook until the meat slices are cooked. ? 5. Potato and mushroom soup: one potato and two mushrooms. A small piece of butter. Cook the potatoes first, peel them and grind them into powder with a spoon. Chop the mushrooms for later use. Put a small piece of butter in a wok, increase cremation, and stir-fry mashed potatoes in hot oil. Add two bowls of water to the fried mashed potatoes. When the water boils, add the chopped mushrooms. Stew slowly or boil strongly, depending on your own time. 6, cream mushroom soup: mushrooms, whipped cream, milk, butter, carrots, tomatoes, onions, the right amount. Take a pot, add 2 bowls of water, add appropriate amount of milk and whipped cream, and then start to cook with slow fire. Slice mushrooms, shred carrots, cut tomatoes into small pieces, and chop onions for later use. Put a small piece of butter in a frying pan, add chopped green onion and stir-fry, then add tomatoes and carrots in turn and stir-fry. If you feel dry, add butter and then add salt. After peeling off the tomato skin, pour in the cream soup and continue cooking. Or fry mushrooms in butter first, and then put them into the soup. Boil the soup over high heat, and then you can hook it with thin sauce, that's all. You can add some cheese sticks after serving.