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What are the home-cooked dishes with fungus as a side dish?
Mushrooms with garlic paste

Raw materials: auricularia auricula 500g, mashed garlic 20g, refined salt 4g, monosodium glutamate 1g, sesame oil 15g, vinegar 10g.

Method: (1) First, wash the auricularia auricula, blanch it in a boiling water pot until it is immature, supercool it with cold water, and drain the water. (2) Put Aquilaria Resinatum into a pot, add refined salt, monosodium glutamate, vinegar, sesame oil and garlic paste, mix well, and finally serve.

Features: green color, rich garlic flavor and crisp taste.

Tip: Mushrooms can be eaten after a little scalding. Drain the water before stirring.

Cucumber and fungus mixed with elbow flowers

Raw materials: cooked elbow flower 250g, cucumber, auricularia auricula 100g, sesame oil, soy sauce, monosodium glutamate and mustard.

Method: (1) Cut the cooked elbow flower into thin slices. (2) Wash the cucumber and cut it into elephant eye pieces. (3) Wash the fungus and tear the big one into small pieces. Put cucumber slices and fungus blocks on the bottom of the plate, put elbow flowers on them in a round shape, and add soy sauce, sesame oil and monosodium glutamate. Mustard is served on a separate plate.

Features: elbow flowers are beautiful and mellow.

Fish-flavored shredded rabbit with cold sauce

Raw materials: 500g of clean rabbit meat, 50g of winter bamboo shoots, 50g of water-borne fungus, white soy sauce, Sichuan salt, sugar, vinegar, pickled pepper, onion, ginger, garlic, monosodium glutamate and sesame oil.

Methods: (1) Soak rabbit meat in clear water for 1 hour, and take it out; Shred winter bamboo shoots and fungus, blanch in boiling water, remove and cool; Chop pickled peppers into powder. (2) In a bowl, add white soy sauce, Sichuan salt, white sugar, vinegar and pickled Chili sauce and mix well, then add onion, ginger, minced garlic, monosodium glutamate and sesame oil and mix well to make a flavor juice. (3) Put the water and rabbit meat in the soup pot on the fire, boil, defoam, cook over medium heat, take it out, let it cool, cut it into 6.6 cm long and 0.3 cm thick shreds, put it in a plate, pour in the prepared fish flavor juice, and mix well when eating.

Features: the rabbit meat is fresh and tender, and the fish is fragrant. Sichuan local flavor.