material

Fish tendon, lunch meat (cut into small pieces), water-borne fungus, cabbage, salt, chicken essence, water starch.

working methods

1. Fish gluten and black fungus are fried first.

2. Add vegetables and lunch meat.

3. After seasoning, add a little water and cook until the cabbage thickens.

Practice 2, assorted gluten

material

1 bag of oil gluten (white jade) (100g), appropriate amount of dried auricularia, 4-5 dried mushrooms, appropriate amount of day lily, soy sauce 10ml, 5g of sugar, 2g of salt and appropriate amount of sesame oil.

working methods

1, dried mushrooms, auricularia auricula and daylily are soaked in cold water and washed.

2. Cut the mushrooms into pieces of moderate size, and remove the hard stems of auricularia auricula and daylily for later use.

3. After the oil gluten is softened with boiling water, squeeze out the water for later use.

4. Pour a little oil into the pot, add dried mushrooms and daylily, stir fry, and then add fungus and gluten.

5. Add appropriate amount of soy sauce, sugar and salt, stir well, add a little water, stew for 5 minutes, and dry over high fire.

6. After turning off the fire, pour a little sesame oil and take it out of the pot.

Practice 3, burning gluten with mushrooms.

material

Mushrooms, oil gluten, Shanghai white, canned bamboo shoots

working methods

1. Cut mushrooms into large pieces; Cut bamboo shoots into large pieces;

2. Add oil to the wok and heat to 60% heat. Stir-fry mushrooms, bamboo shoots and wok, add soy sauce, cooking wine, sugar, a little water, thirteen spices powder and a piece of beef essence, and then have a small meal for a while.

3. Stir-fry the ribs below, cook until the marinade is thick, thicken and serve.

4. Heat the rape and put it at the bottom of the plate to eat the juice.