Agaric and Apricot Porridge

Ingredients:

100g rice, 100g fungus, 100g king oyster mushroom, appropriate amount of lean pork, a little salt, appropriate amount of ginger, carrots Just enough, a little pepper.

Method:

1. Wash the king oyster mushroom and cut into thin strips and set aside.

2. Cut the lean pork into thin strips and wash away the blood.

3. Soak the fungus and wash it thoroughly. Cut into thin strips.

4. Wash the rice and put it in the pot.

5. Wash the carrots and cut into thin strips and set aside.

6. Boil the rice and add shredded pork.

7. After boiling, skim off the floating residue on top. Simmer for fifteen minutes.

8. Put the king oyster mushrooms in the pot and cook for twenty minutes.

9. Add carrots, fungus and ginger juice and cook for twenty minutes.

10. Cook until the porridge becomes thick.

11. Add pepper and salt and mix well before serving.

Fish-flavored Pleurotus eryngii

Ingredients:

2 Pleurotus eryngii, 10g black fungus, 2 coriander, appropriate amount of oil, appropriate amount of salt, fish aroma Add appropriate amount of shredded pork sauce, appropriate amount of pepper, and appropriate amount of red chili oil.

Method:

1. Prepare the raw materials: Pleurotus eryngii shredded by hand, soaked black fungus cut into shreds, fish-flavored shredded pork seasoning;

< p>2. Put the fish-flavored shredded pork seasoning into a bowl, add an appropriate amount of water and stir evenly;

3. Heat the pot and add an appropriate amount of salad oil and red pepper oil in a ratio of 1:1 Mix;

4. Add the shredded king oyster mushrooms and stir-fry;

5. Stir-fry until the shredded king oyster mushrooms are slightly soft, then add shredded black fungus;

6. Stir-fry together, add appropriate amount of salt and black pepper and the prepared fish-flavored pork seasoning liquid, stir-fry evenly and cook for one or two minutes;

7. Start Add the coriander stems to the pot and stir-fry evenly;

8. Put it on a plate and arrange the coriander leaves.