Fried rapeseed with Pleurotus ostreatus
Ingredients: 3 rapeseed, a handful of Pleurotus ostreatus, a little peanut oil, 1 clove purple garlic, a little salt and a little soy sauce.
1. Wash rape.
2. Tear Pleurotus ostreatus into small pieces
3, a large clove of garlic, sliced.
4. Put oil in a hot pot and fry garlic slices.
5. Add Pleurotus ostreatus and stir fry.
6. Stir-fry Pleurotus ostreatus until soft.
7. Add rapeseed and continue to stir fry.
8. Add salt and soy sauce and stir fry until cooked.
Fried Pleurotus eryngii with vinegar
Ingredients: Pleurotus eryngii, soybean oil skin, glutinous rice flour and tofu.
1. Cut Pleurotus eryngii into strips, cut soybean oil skin into strips, add glutinous rice flour into soybean milk, and then add a little water and stir well.
2. Spread the prepared glutinous rice flour paste evenly on the soybean oil skin.
3. Wrap a piece of Pleurotus eryngii in the skin of soybean oil and a row of small vegetables.
4. Fry pork chops in a small oil pan.
5. Chop onion, ginger and garlic, add salt, sugar, soy sauce, cooking wine, vinegar and chicken essence, and mix well; The ratio of sugar to vinegar is about 1: 1.5. Mixed water starch.
6. Stir-fry the green pepper in the pot, then add the onion, ginger and garlic to the juice, add the fried ribs, and finally add the starch thickening.
Sauté ed Agrocybe aegerita with Sugan
Ingredients: Agrocybe aegerita 500g, bean sprouts 500g, red pepper 1 5g, green pepper1,onion10g, ginger 5g, garlic10g.
1. Wash the bean sprouts first.
2. Then, Tang T picked the buds and stems of soybean sprouts, washed them and drained them for later use (in fact, soybean sprouts are only used for making buds, and stems have other uses).
3. Then take out Agrocybe aegerita from beginning to end, wash and drain for later use.
4. Boil the water in the soup pot, blanch the Agrocybe aegerita, and remove the peculiar smell of the mushroom itself.
5. After the blanching becomes soft, remove it and drain it for later use.
6. Then put the bud tips of soybean sprouts into the pot and blanch them.
7. blanch until it changes color, remove and cool, and drain for later use.
8. Then deal with small ingredients (green pepper cut into long strips, onion cut into small pieces, ginger and garlic cut into small pieces, and small red pepper cut into small pieces for later use)
9. Put oil in the hot pot and let it cool. Stir-fry onion, ginger, garlic and small red pepper in a pot.
10, then add the blanched Agrocybe aegerita and stir fry.
1. Then stir-fry the blanched bean sprouts together.
12. Add green pepper and stir fry at the same time.
13. Add some salt to taste.
14. Add some sugar to taste.
15. Then add a little flavor to refresh and add color.
16. Before the final pan, stir-fry the shallots together.
17. Stir-fry over high fire and take it out.
Braised mushrooms and bamboo shoots
Materials: Spring bamboo shoots (1), small mushrooms (10), red peppers (less than half), pepper (less than half), chopped green onion (moderate amount) and shredded ginger (moderate amount).
1. Cut the washed colored pepper and pepper into sections, and cut the ginger and onion into sections for later use.
2. Wash the mushrooms, cut the top and slice the bamboo shoots.
3. Then drop a little sesame oil, mushrooms and bamboo shoots in the water for later use.
4. Cool the oil in a wok, heat the oil, and add the onion, ginger and incense.
5. Then add mushrooms and stir fry.
6. Stir-fry mushrooms and add bamboo shoots.
7. Stir-fry bamboo shoots with soy sauce and oyster sauce, and simmer with a little hot water for 1-2 minutes.
8. When the water is dry, stir the side dishes evenly, then add salt, sugar and monosodium glutamate, cook a little vinegar, turn them evenly and collect the juice.
Roasted mushroom egg tart
Ingredients: fresh Tricholoma 12, quail eggs 12, Jinhua ham.
1. Jinhua ham cut into pieces for later use.
2. Rinse Tricholoma with running water, then use kitchen paper to absorb water, remove the handle, put it in a baking tray, and coat it with a thin layer of salad oil for later use.
3. Sprinkle half the ham into the mushrooms.
4. Beat a quail egg into each mushroom and sprinkle the remaining ham. Bake on the stove with medium heat for 8- 10 minutes until the quail eggs are ripe.