Sauté ed mushrooms with horseshoes

The menu is delicious, tender, sweet and refreshing.

material

Ingredients: fresh mushroom125g, horseshoe 250g,

Seasoning: 3 grams of soy sauce, ginger 1 g, salt 1 g, sugar 1 g, cooking wine 1 g, 5 grams of pea starch, 60 grams of peanut oil and 3 grams of monosodium glutamate.

working methods

1. First, wash the mushrooms, remove the sand and drain the water. Peel, wash and slice horseshoes.

2. Heat the wok, add cooked peanut oil to 70% heat, that is, fry mushrooms and water chestnut slices in the wok at the same time, add soy sauce, Jiang Mo, refined salt, white sugar, monosodium glutamate, cooking wine and fresh soup 150g, thicken with wet starch, and pour the cooked oil into the wok for eating.

Loach fish soup

material

800g loach fish, 2 pieces of tofu, 200g beef, 50g onion, 50g mung bean sprouts, 50g Osmunda japonica, 50g taro stalks, 50g cabbage rolls, 50g sesame leaves, 5 tablespoons Chili sauce, 5 tablespoons soy sauce, 6 tablespoons clear sauce and 1 teaspoon pepper noodles.

working methods

(1) Boil the meat sauce soup, season it with Chili sauce, and put the whole tofu in. When you put the loach fish in, it immediately swims into the tofu because of the heat of the soup.

(2) Cook for a while, add ginger and green pepper, and add flour.

Method of filtration after boiling:

(1) Boil beef in water and add seasonings to the meat.

(2) Put the live loach in a bowl, put the salt and pumpkin leaves together, and cover it. After 3 minutes, soften the pumpkin leaves with salt, and then rinse.

(3) Stir-fry the sesame oil in the pot, then pour the broth to boil, pour it on a sieve and rub the meat with a wooden spoon. Meat will fall to the bottom, and bones and skins will stay on it.

(4) Season with clear sauce, Chili sauce or soy sauce, and add pepper and ginger.

(5) Add mung bean sprouts, Osmunda japonica and shallots, then add beef with seasoning and cook again.

(6) Mix the whole pepper with the mashed red pepper and pepper.