Tender tofu150g, lettuce100g, edible fungi100g, and Flammulina velutipes 50g.

Appropriate amount of oil, soy sauce, salt and sugar.

Production method:

Rinse the tofu with water, cut it into small pieces, put it in a bowl for later use, remove the inedible part of the mushroom, clean it, cut it into pieces, wash the Flammulina velutipes and slice the lettuce. Heat a wok with high fire, pour in oil, stir-fry lettuce slices for 2 minutes when the oil is hot, then add tofu and mushrooms for a while, add salt, sugar and soy sauce, cover, cook for a few minutes, and serve.

Vegetables and mushrooms

Ingredients: green vegetables, mushrooms, customized,

Process: soak the mushrooms in water for one day, then cut them in half, stir-fry the vegetables in the oil pan, and stir-fry the mushrooms until they are half cooked. Appropriate amount of water 10 ml, monosodium glutamate and salt can be added on the way. , according to personal taste. A pot of nutritious vegetables and mushrooms will do.

Tofu and mushrooms

Raw materials:

20 water-soaked shiitake mushrooms, 300g tender tofu, 0/5g carrot10g green leafy vegetables, 0/50g vegetarian soup150g refined salt, ginger juice, yellow wine, dry starch, wet starch, monosodium glutamate and vegetable oil.

Method: (1) Wash mushrooms, remove pedicels, squeeze out water, wash carrots, blanch them thoroughly with boiling water, take them out and cut them into powder, and wash green leafy vegetables and cut them into powder.

(2) Remove the skin from the upper layer of tofu, put it in a copper wire basket and put it in a bowl. Add salt, monosodium glutamate, ginger juice and wet starch and mix well.

(3) Put the shiitake mushrooms in another bowl, add appropriate amount of refined salt, ginger juice, yellow wine, vegetarian soup and vegetable oil, cover them, put them in a cage and steam for 10 minute, then take them out, squeeze them out, lay them flat on the plate face down, and sprinkle with dry starch.

(4) Grab the evenly stirred tofu and squeeze it into small balls, put it on the mushrooms one by one, then pat it flat with the tip of a knife, put carrot powder and green leafy vegetable powder on it, flatten it by hand, put it on a plate, and then steam it out in a cage.

(5) Heat the wok with medium fire, add vegetarian soup, refined salt and monosodium glutamate, dilute with wet starch, and pour vegetable oil on the mushrooms.