Materials: Bird's nest half two

Materials A: red spiny 20

Icing sugar 5 two

Lotus seed (fresh) half a catty

Gan Qi 1 two

Methods:

1. will be bird's nest washed and soaked in water for two hours standby.

2. Stew pot put the right amount of water plus material A, with electric pot stew 1 hour can be.

Crispy cashew flowers

Materials: 15 mushrooms

A: jade powder

toothpicks

B: ginger

nine layers of tartar

Sugar

Soy sauce

Miso

Scented oil

Methods:

1. soften mushrooms, remove the head. The water is squeezed dry, cut the inner cross shape with a knife and fix the shape with a toothpick and then dipped in cornstarch

(not too much)

The first time with a toothpick to deep fry the shape, and then remove the toothpick to deep fry for the second time to be reserved.

2. Heat 1 tbsp of oil in a wok and pour in ingredients B, in that order, add a little water and simmer over low heat to make the mixture sticky

. Pour the finished product of Method 1 into the pot and mix well.

Note: More sugar is needed to match the sauce

Reunion

Ingredients: oil crust

Material A: one kilogram of high-gluten flour

4 tael of salad oil

5 tael of water

3 tael of sugar

Material B: shortcrust pastry

one kilogram of low-gluten flour

8 tael of salad oil

Material C: green bean paste or red bean paste

Methods:

1. Mix ingredients A and B well and set aside.

2. One tael of ingredient A and one half tael of ingredient B should be mixed together and flattened with a tool, then wrapped in the center of the mixture

Mung bean paste or red bean paste can be used to form a round shape, and then deep-fried into golden brown color at a medium temperature.

Floating gold at the bottom of the lake

Ingredients

Materials

Material A: half a tael of bird's nest

Korean matsutake mushrooms (half a can)

10 mushrooms

Material B: 1 ginseng

Salt

Miso

Scented oil

Preparation:

1. soften mushrooms and wash, then fry in medium temperature oil until golden brown. oil to a golden brown color and set aside.

2. Soften and rinse the bird's nest.

3. Korean matsutake mushroom slices.

4. Pour water into a pot and add ingredients 1, 2, 3, and ingredient B to steam for 1 hour.

The Lotus Seed

Materials: 10 mushrooms, 10 shutters, 10 slices of cabbage

Material A: 4 lotus seeds

4 dates

2 slices of angelica

Material B: monosodium glutamate

Salt

scented oil

Practice:

1. soften the mushrooms and wash, and then cut the shutters and pop the spice. Cut the slices and set aside.

2. hairy vegetables wash and spare.

3. pot of hot water into the appropriate amount of water to boil and add material A and then add method 1 and 2 and material B steamed 60 minutes

clock can be.

Various

Materials: Peanuts 1 bowl

Rice 1/3 bowl

Cornstarch

Scented oil

Materials A: Mushrooms 10

Dates 10

White fruits 10

Carrots 6

Maoteurs 1

Maoteurs 1

Maoteurs 1

Maoteurs 1

Maoteurs 1

Maoteurs 1

Sugar

Miso

Salt

Ingredient C: cornstarch

Water

How to make:

1. Soak peanuts and rice in water for four hours, then strain and dry them and add three bowls of water, break them up in a juicer, and then filter them through gauze and pour them into a pot and boil them over a low heat, adding miso, salt and cornstarch, thickening (not too thick) pour

steam in a medium bowl for 10 minutes and snap into a dish and set aside.

2. Heat 2 spoons of oil in a wok, add Ingredient A and stir-fry for 2 minutes, add water and bring to a boil, add Ingredient B and mix in, then add Ingredient C to thicken the sauce and pour onto a plate with a little sesame oil.

Translucent cold

Materials

A Ingredients

A Ingredients

Egg yolks 8

Orange juice 5 bottles (large bottle)

Lemon 1

Cherries 10 (canned)

Ice half a kilogram

Honey a little

Procedure:

1. egg yolks beat and mix well.

2. Juice the lemon and set aside.

3. Open the can of cherries and take out the cherries, leave the juice aside.

4. Pour the orange juice into the vessel and add the method 1.2.3. Mix well and add ice.

West Lake hairy vegetable

Materials: chili pepper, sugar, black vinegar, hairy vegetable 2 money

A material: 3 mushrooms

Barrel bamboo shoots 3 tael

Carrot little

Ginger little

Golden mushrooms 2 tael

Pineapple 2 tael

B material: monosodium glutamate

Salt

Vinegar

Powdered rice

Scented oil

C: Celery

Cilantro

How to make it: Cut all the ingredients into julienne strips

1. Wash and cut off the hairy vegetables with salt water.

2. Mushrooms softened and shredded, popping incense, chili peppers, sugar, black vinegar, material A and the order of method 1 in the pot

Stir fry for 3 minutes with an appropriate amount of water to boil and add material B thickened with cornstarch to be served sprinkled on the material C that is

can be.

Life is better than South Mountain

Materials: Shiitake mushroom head 2 two

A material: egg 4

Miso

Salt

Whole milk powder two tbsp

B material: miso

Salt

Ginger

Shredded sesame oil

Handling:

1. Shiitake mushrooms Wash and dry the head, flatten it and add ingredient A and mix well for 30 minutes, then steam it for 30 minutes

Return to the steamer.

2. Put some water in the pot and add ingredient B, then add method 1 into the steamer and steam for another 40 minutes.

Mushrooms

Ingredients: 20 mushrooms, ? tael of white sesame seeds

A Ingredients: 1 tablespoon of flour

5 tablespoons of cornstarch

B Ingredients: 1 tablespoon of five-spice powder

1 tablespoon of soy sauce

1 tablespoon of soy sauce paste

3 tablespoons of sugar

A pinch of monosodium glutamate

Methods.

1. Soften and rinse the mushrooms, remove the stems and squeeze out the water, and cut them into strips.

2. Sauté white sesame seeds.

3. Add ingredient A to recipe 1 and mix well.

4. Heat a wok and pour in some oil and deep fry Method 3 twice until crispy.

5. Heat 1 tbsp of oil in a pan, add Ingredient B and half a bowl of water, cook until sticky, then add Ingredient 4 and mix well

Sprinkle with white sesame seeds.

Refreshing

Ingredients: yellow ear, half a tael

10 mushrooms

matsutake mushroom, half a can

carrot

vegetarian oyster sauce

vegetarian flavoring

sugar

salad oil

Materials A: taiyaki flour

water

Materials B: azuki bean paste

water

Materials B: azuki bean paste

Miso

Salt

Scented oil

How to make:

1. Wash and soften the yellow ear.

2. Soften and wash the mushrooms and cut them into rounds.

3. Heat two tablespoons of oil in a hot pan and stir-fry the matsutake mushrooms, carrots and oyster sauce for two minutes, then add

a small amount of water (oyster sauce is the main flavor, if the flavor is not enough to add or subtract according to personal taste), flavoring and

sugar, and then add the ingredients of the thickening of the A can be.

Note: If you cover the finished product with plastic wrap, it will be more delicious after steaming for about half an hour.

Cook the green vegetables and add Ingredient B to the side of the plate.

Ling Shui Huaxiang

Ingredients: 15 Shiitake mushrooms

Mixed A: Tomato sauce

Miso

Sugar

Tomato powder

Mixed B: Chili pepper

Sugar

Black vinegar

Bamboo shoots, 1 sprig

Mushrooms, 6 legs

Carrots, 6 slices.

Shantung cabbage stems 2 taels

Salt

Miso

Sweet peas

Seasonal greens

C Ingredients: white flour

Water

Scented oil

Preparation:

1. Soak mushrooms softly and remove the head, squeeze out the water and cut them into rounded strips with scissors, and then mix ingredient A together with medium warm oil

Mix the ingredients together. The first step is to fry the mushrooms in warm oil

two times and reserve them for later.

2. Heat two tablespoons of oil in a pan and stir-fry Ingredient B for two minutes, then add water and bring to a boil.

3. When the wok is hot, add 1 tbsp of oil and cook Ingredient 2, then add Ingredient C to thicken the sauce

and sprinkle some sesame oil on it.

Threads

Ingredients: 4 taels of yellow noodle threads

5 mushrooms

A Ingredients: 1 tael of mushroom head

Chili pepper

Sugar

Black vinegar

6 taels of Shandong cabbage

2 taels of straw mushrooms

1 tael of carrot

1 egg (for cracking first)

B Ingredients: 4 taels of yellow noodle threads

1 egg (for cracking first)

B: Flavored Vegetables

Powdered Rice

Water

Scented Oil

Pepper

Salt

C: Cilantro

Celery

Procedure:

1. Cut the noodle threads into 5 centimeters long, soak them in water and reserve them for another day.

2. Soften and squeeze the mushroom head and flatten it with egg, salt, monosodium glutamate and sugar.

3. Soften the mushrooms and cut into julienne strips. The ingredients A order into the pan fried 3 minutes with a moderate amount of water and then add < / p >

method 1.2 pour into the pan and boil for 10 minutes, then add the ingredients B mix and then thickening (this dish should have < / p >

pepper flavor) to be served before sprinkling with the ingredients C can be.

Group of stars

Materials:

A Ingredients: dried bean skins

Flour

Two slices of bean buns

Mushrooms 5

Golden mushrooms 4

Carrots 2

B Ingredients: cinnamon powder

Five-spice pepper

Spicy oil

Vegetarian Oyster Sauce

C: Flavored Vegetables

Salt

Sugar

D: Flavored Vegetables

Salt

Sugar

Salad Oil

How to Make: Cut ingredients into julienne strips

1. Soften mushrooms, wash and cut into strips, and deep-fry bean buns in medium-high-temperature oil to a golden brown color and then cut into strips.

2. Pour two spoons of oil into a hot pan and add ingredient B, then pour in ingredient A and method 1 plus ingredient C and mix well

Cool, then wrap the bean curd into strips and secure with toothpicks.

3. Add flour, water and Ingredient D and mix well, then dip the finished product of Ingredient 2 in medium oil and deep fry it in Ingredient 3

to turn it into yellow color.

Six-color skewers

Materials:

Material A: 15 pieces of shiitake mushrooms

15 Konjac jelly balls

15 white fruits

15 pieces of green peppers

15 slices of carrots

15 mushrooms

Material B: egg

Flour

miso

salt

Salt

Mixed with a little bit of salt. p>

Salt

Sugar

C: Sweet Potato Flour

Ketchup

Pepper

How to make it:

1. Wash and cut the bell pepper, carrot, and mushroom into cubes.

2. Use a large toothpick to make a skewer of Ingredient A.

3. Add water to Ingredient B and mix well, then dip Ingredient 2 into potato flour and deep-fry in medium-high-temperature oil until golden brown, then sprinkle with pepper and tomato sauce.

Wanjiaxiang

Materials:

A: 3 mushroom heads

4 eggs

Sugar

Monosodium glutamate

Salt

Scented oil

Pepper

Chili powder

B: 2 eggs

A dash of miso

Salt

Shortly. Salt a little

Sugar a little

Whole milk powder 1 tablespoon

Methods:

1. soften the head of the mushroom, wash, water squeeze dry and flatten the second time, and add the ingredients of the A mix well and set aside.

2. Heat 3 tablespoons of oil in a pan, add ingredient 1, stir-fry and let cool, then add ingredient B, mix well and wrap in plastic wrap to form a slice

Steam for 40 minutes.

3. Heat up the pan and pour in some oil and deep-fry in medium temperature oil until golden brown.

Golden Jade

Materials:

Material A: Vegetarian Vegetable Slices 6 taels

Soy Sauce

Sugar

Miso

Scented Oil

Material B: Flour

Eggs 3 pieces and mix them well

Breadcrumbs

Procedure:

1. Wash, add ingredient A and moderate amount of water and cook slowly over medium heat (to get the

soy sauce and sugar

fragrance and stickiness). Strain and set aside.

2. Dip ingredient B in recipe 1 and fry in medium oil until golden brown, then cut into slices.

Ruyi Batter

Ingredients: 4 taels of enoki mushrooms

10 shiitake mushrooms

A: ? tsp of flour

2 tsp of cornstarch

B: ? tsp of celery

1 tsp of mung bean sprouts

Shredded carrots

C: Soy sauce

Sugar

Meals: 1 tsp of soy sauce

Sweeteners

Sweetener

Salt

Powder

Methods:

1. Soften and wash the mushrooms, squeeze the water out, and cut them into julienne strips.

2. Add Ingredient A to Ingredient 1 and mix well.

3. Wash and halve the enoki mushrooms.

4. Heat 2 tablespoons of oil in a wok. When the oil is hot, pour in ingredient C and then add method 2 and stir-fry for 1 minute, then add

boil water and thicken with ingredient B and cornstarch to thicken the sauce.

Smooth sailing

Ingredients:

Material A: 1 eggplant

1 green pepper

Material B: 1 bowl of flour

half a bowl of cornstarch

1 egg

Material C: Finished product

Material D: carrot juice

soy sauce

To make this dish, you need to add the following ingredients to the dish:

Add a few more ingredients to the dish. Method:

1. Cut ingredient A into rectangles and set aside.

2. Mix ingredient B well and set aside.

3. Pour about 7 minutes of oil into a wok, increase the heat to 8 minutes, and then fry ingredient B in the wok to form spikes

Place it on the wok.

4. Mix the flour with water and dip ingredients A and C into the pan and stick them into the pan. Then

fry them until they become crispy and dip them into ingredient D (mix well).

Golden Mushroom

Ingredients:

Material A: 1 tael of shiitake mushrooms

2 cans of canned golden mushrooms

2 tael of veggie flower stalks (julienne)

Salt

Miso

Pepper

Material B: Ginger

Carrot (julienne)

1 tael of carrots

Salted vegetables

Pepper

Salted cabbage (julienne) 1 two

Shredded bamboo shoots 3 two

Salt

Salt

Concelery (finely chopped)

Shredded ginger

Practice:

1. soften the mushrooms first clean and shredded popping incense. Add ingredient A and stir-fry for 3 minutes, pour into a medium bowl and set aside.

2. Heat 1 tbsp oil in a wok, add Ingredient B and sauté for 3 minutes, then pour into a medium bowl, cover with plastic wrap and steam for

10 minutes, then transfer to a large bowl.

3. Heat a pot of water and add ingredient C and bring to a boil, then pour the soup into a large bowl.

Pinkie Pie

Materials:

A Ingredients: 2 taels of large shiitake mushroom heads

Small amount of ginger

Eggs 3 pcs

Small amount of salt

Small amount of miso

Materials B Ingredients: 10 pcs of canned shiitake mushrooms

Shredded ginger

Shredded salted cabbage 1 tael

Input C Ingredients: miso

Salt

Shredded salted vegetables

Materials C Ingredients: miso <

Salt

Scented oil

Methods:

1. soften the mushrooms, squeeze out the water and slice them, and mix them with Ingredient A. Let them sit for three hours and then steam them for 40 minutes

Reserve.

2. Put Ingredient 1 and Ingredient B into a pot with water and add Ingredient C to steam for 1 hour.

Bamboo pith

Ingredients: bamboo pith ? tael

Material A: 10 mushrooms

Half a can of bamboo mushrooms

Material B: abalone slices 3 tael

Red dates 5 pcs

3 slices of angelica

Small amount of wolfberry

Material C: Salt

Miso

Spiced oil Pepper

Pepper

Pepper

Salmon powder

Pepper

Salmon powder

Pepper

Methods:

1. Wash and cut bamboo piths into two-centimeter lengths.

2. Deep fry ingredient A in medium oil.

3. Steam ingredient B in a pot with water and ingredient C for 1 hour.

Family reunion

Materials:

Material A: monkey head mushrooms 2 two (mainland China)

Vegetarian oyster sauce

Yu Cinnamon powder

Five spice

Pepper

Material B: 3 eggs

Miso

Sugar

Material C: Corn bamboo shoots a

Straw mushrooms leg a

These are the most important ingredients in the food. The mushrooms should be softened, washed and sliced.

2. Heat two tablespoons of oil in a pan over low heat and add Ingredient A and mix well.

3. Mix Ingredient B with Ingredient 2, then add Ingredient 1 and set aside for 20 minutes before frying in medium oil to a golden

yellow color.

4. Heat 2 tablespoons of oil in a wok, add Ingredient C and sauté for 2 minutes, then place in a medium bowl and cover with plastic wrap to steam for 20 minutes

Snap onto a plate and set aside.

5. Add 1 tbsp oil, Ingredient D, carrot juice, water and Ingredient E to thicken the sauce.

Three Treasure Soup

Ingredients: 1 tael of Monkey Head Mushroom

3 Eggs (Mixed)

A Ingredients: Vegetarian Oyster Sauce

Small Cinnamon Powder

Five Spices

Pepper

Miso

Salt

B Ingredients: 15 Slices of Pepitas

Shredded Ginger

Shredded Ginger

Miso

Salt

Scented oil

How to do it:

1. Soften and wash the monkey head mushrooms, then tear them into cubes (squeeze out the water)

2. Heat a pan on low heat and pour in two spoons of oil, then add Ingredient A and fragrance, and then pour in the egg sauce and mix well with Ingredient A. Then, mix with Ingredient 1, and then deep fry in oil on medium temperature until golden brown.

3. Slice ingredient B and deep fry in medium temperature oil until golden brown.

4. Steam Ingredient C in a pot with water for 1 hour.

Fortune and Longevity

Materials:

Material A: 4 taels of veggie pork

Tomato paste

Sugar (more)

Miso

Salt

Vinegar

Material B: 10 small slices of carrots

4 taels of pineapples

10 pieces of bell peppers

These slices are made from a variety of materials, including the following: (1) a small piece of carrots; (2) a large piece of pineapple; and (3) a large piece of pineapple.

How to make: cut into cubes

1. Heat 2 tbsp of oil in a pan and deep fry the veggie meat once.

2. Heat 2 spoons of oil and add Ingredient A (sweet and sour flavor), add a little water and add Ingredient B (sweet and sour flavor) and stir-fry for a few minutes with sesame oil.

Dinghu Yan Su

Materials: 2 eggs

3 mushrooms

Small chili pepper

Sugar

Black vinegar

Materials A: 1 and a half kilograms of Shandong cabbages

1 can of golden mushrooms

Small ginger

Materials B: Salt

Miso

Vinegar

Celery

Coriander

Powdered rice

Water

Coriander oil

How to do it: Shred all the ingredients

1. Mix the eggs well and put them in a hot pan and fry them in oil.

2. Soften the mushrooms and cut them into julienne strips.

3. Heat two tablespoons of oil in a hot pan and stir-fry the chili peppers for a few times, then add sugar and balsamic vinegar and stir-fry for about 2 minutes, then add water to cover the pan and simmer for about 2 minutes, then add the ingredient B to thicken the sauce.

Returning to the roots

Materials:

A: half a catty of cow side

Eggs 2

Flour

Pinch of flour

Taibai Powder

B: Soy Sauce

Sugar

Monosodium Glutamate

Scented Oil

Pepper

C: White Hemp in a hot pan. Explode incense (no need to put oil)

Methods:

1. First of all, the black ginseng peeled and shredded with the order of the ingredients A and mix well with medium temperature oil frying for two times.

2. Heat two spoons of oil, add Ingredient B, add a little water and simmer over low heat until it becomes sticky, then add Ingredient C and mix well.

Note: Put more sugar and soy sauce to match.

Wind and cloud gathering

Materials: monkey head mushrooms 2 two (mainland)

A material: vegetarian oyster sauce

Yu Cinnamon powder

Five spice

Pepper

Miso

Sugar

B material: 3 eggs

Miso

Sugar

C material: One can of corn shoots

One can of straw mushroom legs

Vegetarian oyster sauce

Sugar

Material D: Vegetarian oyster sauce

Vegetarian veggie veggie veggie veggie veggie veggie veggie veggie veggie veggie veggie veggie veggie veggie veggie veggie veggie veggie veggie oyster sauce

Sugar

Material E: Powdered cornstarch

Water

Scented oil

Prepare the ingredients in the following way: All of the ingredients should be in the form of slices

1. Soften and wash the monkey head mushrooms and cut into slices.

2. Heat two tablespoons of oil in a pan over low heat and add Ingredient A and mix well.

3. Mix Method 2 with Ingredient B, add Method 1 and set aside for 20 minutes, then deep fry in medium oil until golden brown

Color in the bottom of a medium bowl and set aside.

4. Heat two tablespoons of oil in a wok, add Ingredient C and stir-fry for two minutes, then place in a medium bowl and cover with plastic wrap to steam for 20 minutes

Snap onto a plate and set aside.

5. Heat a wok, add 1 tbsp oil, Ingredient D, water and Ingredient E to thicken the sauce.

Luohan Vegetarian Chowder

Ingredients: 2 spoons of black sesame oil

A Ingredients: 5 slices of ginger

Can of baby corn

Can of mushrooms

Finished head of shiitake mushrooms

B Ingredients: miso

Sugar

Salt

Shiang oil

Nine layers of tartar

This is the first time that I've ever eaten a meal in my life, and I have never done it before.

Six-color platter

Materials:

Material A: finished Ping Shui Xiang

Material B: finished Golden Crisp

Material C: finished cashews 2 pairs of

Material D: finished veggie marinated meat 1 piece

Material E: finished silver rolls 10 pieces of

Material F: finished toast rolls 1 strip

Methods:

1. Ingredients A and B can be found in the recipes of Pinkie Pie and Golden Crisp works.

2. Ingredients C, D, E and F can be bought in the market.

3. Arrange ingredients A, B, C, D, E, and F on a plate.

Two pairs

Materials: 5 pieces of tofu

Material A: 1 tael of coconut flour

2 eggs

Pepper

1 tael of peanut powder

Sugar

Monosodium Glutamate

Salt

Scented oil

Purple seaweed

Material B: Sugar

Soy sauce

Miso

Scented oil

How to make:

1. Grate the tofu and add ingredient A to the mixture.

2. Cut 1 piece of seaweed skin in half and put it on the table, then put the finished product of method 1 on the seaweed skin and make strips

Steam it for 15 minutes and deep-fry it in medium temperature oil until it turns into golden brown and put it on the plate and set it aside.

3. Heat 1 tbsp of oil in a wok and add the ingredients to the wok in the order of ingredient B. Add a little water and mix well (it should have the consistency of sugar

). Pour into a plate and serve.

Wannabe Fortune

Ingredients:

Material A: 2 heads of shiitake mushrooms

Material B: 4 eggs

Soy sauce

Shacha sauce

Sugar

Miso

Material C: Cinnamon sticks

Glycine mushroom

Ginger

Salt

Miso

Miso

Miso

Miso

Miso

Scented oil

Methods:

1. Ingredients A washed and watered, squeezed dry and crushed.

2. Mix ingredient B well and knead the round shape of ingredient 1 and deep-fry it in medium temperature oil.

3. Pour water into the pot and add ingredients C and method 2 to steam for 1 hour

Vegetarian soup

Materials: mushroom head 3 two

A Ingredients: Sugar

Miso

Salt

Pepper

Egg 4

Flour

Potato powder

Tofu powder

Tofu powder

Tofu powder

Tofu powder

Tofu powder

sugar

black vinegar

Shantung cabbage 6 taels

carrot 1 tael

shredded bamboo shoots 2 taels

shredded ginger

golden needle mushrooms 2 taels

jicama 5 taels

shiitake mushrooms 5 pcs (to pop the aroma)

C ingredient: miso

salt

Vinegar

Powdered rice

Water

Scented oil

Coriander

How to do it: Cut the ingredients into shreds

1. soften the head of the mushroom, wash the water and squeeze it dry, flatten it twice and add the ingredients in the order of the A. Mix well and fry it in medium-temperature oil

.

2. Heat 2 tablespoons of oil in a wok, add ingredients B and stir-fry for 2 minutes, add water and bring to a boil, then add

1 and ingredient C to thicken the sauce and sprinkle with cilantro.

Cai Cai Jin Bao

Ingredients:

Material A: 10 mushrooms

4 taels of raw lotus seeds

6 taels of gongwan balls

3/4 of a can of mushrooms

Material B: Ganqi

Gui Qi

Dong Qui

Salt

Miso

Coriander Oil

Style of cooking method:

1. Soften and wash the mushrooms and fry them in medium temperature oil until golden brown.

2. In a pot of water, add ingredient A and method 1 and bring to a boil, add ingredient B and steam for 50 minutes.

Eight Treasure Winter Melon Soup

Materials:

A Ingredients: winter melon (cut into long shapes)

Canned golden mushrooms (half a can)

10 mushrooms

10 pieces of finished mushroom head

Shredded ginger

The emperor beans 3 taels

B Ingredients: Salt

Miso

Spiced oil

Methods:

1. Wash the melon seeds and set aside.

2. In a pot of water, add ingredient A and bring to a boil, then add ingredient B and mix well, then pour in the winter melon and steam for 40 minutes.

Can be.

Three Mushroom Soup

Materials:

Material A: 4 mushrooms

4 abalone mushrooms

3 bamboo shoots

6 straw mushrooms

half a catty of white radish

pickled cabbage

Material B: ginger cabbage

salt

miso

perfumed oil

Methods: sliced

1. mushrooms washed and soaked soft with the whole popping incense standby.

2. Boil abalone mushrooms and bamboo shoots and slice them.

3. Straw mushrooms, white radish, pickled vegetables cooked and sliced spare, prepare a medium bowl, put method 1 into the bottom of the bowl

and then put method 2 in the middle of the bowl and continue to add method 3 rows of neatly steamed for 10 minutes, then snap into a large bowl spare

.

4. In a pot of water, add ingredient B and bring to a boil, then pour into a large bowl.

French cash

Ingredients: Shiitake mushroom head 2 taels

Toothpicks

A Ingredients: Eggs 4

Miso

Sugar

Salt

B Ingredients: Shiitake mushrooms 5

Konjac jelly 6 slices

Bamboo shoots 10 slices

Cauliflower 2 taels

6 slices of carrot

Four Season Greens

Material C: Grated Ginger

Sugar

Soy Sauce

Material D: Flavored Vegetables

Salt

Powdered Rice

Water

Scented Oil

Practice:

1. Soak the mushroom head, squeeze out the water, and cut it into cross shapes and fix it with a toothpick. Fixed with ingredient A mix well and set aside for 40 minutes to

Mid-temperature oil deep-fried to golden brown.

2. soften and rinse the mushrooms.

3. Heat 2 tbsp of oil in a pan, add Ingredient B and sauté for 2 minutes, then add Ingredient C and Ingredient 1 and 2 to sauté

After adding water, add Ingredient D to thicken the sauce.

Aroma Stake Eight Treasure Balls

Ingredients:

A Ingredients:

Breadcrumbs

Mushroom Heads 4 taels

Eggs 3 pcs

B Ingredients: Carrot Half Strip

Aroma Stake 2 taels

C Ingredients: Gluten (Large) 3 taels

Chicken Noodles 4 taels

Bean Chicken 1 pc

Sweet Winter Melon 2 taels

Sweet Winter Melon 2 pcs

Sweet Winter Melon 2 pcs

2. Chop up ingredient B and fry for later use.

3. Wash ingredient D in boiling water and allow to cool, chopped and drained.

4. Peel and chop the beans and set aside.

5. Ingredients C, chopped and method 1, 2, 3, 4 continue to add Ingredients E, mix well and rolled into a circle with breadcrumbs

Fried in medium temperature oil to golden brown.

Golden Earth

Ingredients: 1 catty raw mushrooms

Material A: 2 eggs

Sacha sauce

Salt

Sugar

Pepper

Mono

1 tbsp. flour

5 tbsp. groundnut flour

Material B: Mono

Pepper

Pepper

Mono

Pepper

Mono

Mono

Pepper

Mono

More Pepper

Salt

How to make:

1. Wash and cut the mushrooms into cross shapes (if the mushrooms are big, you can cut them into small pieces), add Ingredient A and mix well, then deep fry them in medium oil

twice until they are golden brown, then add Ingredient B and mix well.

Agrippe

Ingredients: 1 tael of bamboo pith

Half a tael of white fungus

Barrel of bamboo shoots (cut in the shape of rows of shark's fins)

Materials A: 1/3 of a can of white fruits

Diced abalone mushrooms

Dice of mushroom

Dice of mushroom B: miso

Salt

Sugar

Materials C: 10 sweet peas

Spiced oil

Sweetened oil

Sweet pea

Scented oil

Worms (10)

Methods:

1. Soak the bamboo piths and cut them into 2 centimeters long.

2. Cook the white wood slowly over low heat until soft.

3. Bamboo shoots cut into rows of wing-shaped boiled in water, and then deep-fried in medium temperature oil to a golden brown spare.

4. Heat two tablespoons of oil in a pan and stir-fry Ingredients 1, 2, 3 and A for 2 minutes. Add water and cook for 2 minutes.

Boil Ingredients B, mix well, add Ingredients C, and thicken with cornstarch.

Full load

Materials: half a catty of dried bamboo shoots

10 mushrooms

half a catty of vegetarian goose meat

Materials A: 10 pieces of mushroom head (refer to the curry and vegetarian chowder for the recipe)

Materials B: sesame oil

a piece of ginger

sugar

soap

miso

message

Materials B: 1 yuan of Angelica sinensis

Angelica sinensis 1 money

Methods:

1. dried bamboo shoots washed and boiled in water and then removed and set aside.

2. Vegetarian goose meat torn into pieces, fried in medium temperature oil to golden brown standby.

3. Soak the mushrooms and cut them into rounds and fry them in medium oil, then add Ingredients A and B. Pour Methods 1 and 2 into the pan and fry for 2 minutes.

4. Wrap the finished product in aluminum platinum and steam it for half an hour.