Ingredients: Coprinus comatus100g, 250g broccoli, 50g meat, 2 cloves garlic and 2 red peppers.
Practice: break the broccoli into small flowers, wash the chicken leg mushrooms and scald them in boiling water respectively. Cut Coprinus comatus into sections after cold water, and prepare a little meat slices, shredded onion and minced garlic. Heat the oil pan, add onion and ginger to make it fragrant, stir-fry the meat slices, stir-fry the mushrooms and broccoli for a few times after the meat slices turn white, add a little salt, and finally add minced garlic and push it out of the pan.
2. Coprinus comatus in oyster sauce
Ingredients: 2 Coprinus comatus, half green pepper, half red pepper, 5g black fungus and 25g oyster sauce.
Practice: Wash Coprinus comatus and cut it into shreds for later use. Black fungus is watery. Wash and shred red and green peppers for later use. Put a proper amount of cooking oil in the pot and turn to medium heat. When the pan is hot, add shredded Coprinus comatus and stir-fry until fragrant. Add water-borne black fungus and stir-fry until cooked. Add oyster sauce and stir-fry, then add shredded green pepper and stir-fry.
3. Fried meat with Coprinus comatus
Ingredients: Coprinus comatus, pork, oil, salt, soy sauce, chicken essence, cooking wine.
Practice: Coprinus comatus is cut into strips and put into a pot to dry and stir-fry until it turns golden yellow. Add the pork and stir fry. After the meat changes color, add Coprinus comatus, stir fry, add soy sauce, cooking wine, chicken essence and salt to taste, and take out the pot.
4. Shrimp Coprinus comatus
Ingredients: Coprinus comatus 250g, shrimp 200g, egg white 1 piece, cucumber 50g. 4 grams of salt, 25 grams of starch, 30 grams of clear soup, cooking wine 15 grams, 3 grams of rice vinegar, 2 grams of sugar, 3 grams of monosodium glutamate, water starch 15 grams, 500 grams of peanut oil (about 75 grams) and 5 grams of garlic foam.
Practice: soak Coprinus comatus thoroughly with water, wash impurities, and cut each into two halves; Remove the shrimp line from the shrimp, put it in a bowl, add egg white, salt 1 g and starch and mix well; Wash the cucumber and cut it into small pieces. Take a small bowl 1 piece, add clear soup, 3g of salt, cooking wine, rice vinegar, white sugar, monosodium glutamate and water starch and mix well to form a thick juice. Put the clean pot on the fire, put peanut oil and burn it to 50% heat, add shrimp and spread it until cooked, and take out the clean oil. Leave a little base oil in the original pot, heat it again on the fire, add garlic foam and cucumber pieces to the pot, pour in Coprinus comatus and shrimps and stir-fry for a few times, cook in the mixed sauce, stir-fry quickly and evenly, and serve on a plate.
5. Fried beef with Coprinus comatus
Ingredients: beef, Coprinus comatus, soy sauce, sugar, raw flour.
Practice: rinse the beef with running water and cut it into thin slices. Add a little salt, sesame oil and cornmeal to beef and marinate 10 minutes. Wash Coprinus comatus one by one, cut into small pieces and sprinkle with raw powder. Pour cooking oil into a non-stick pan, and when the oil boils, put the mushroom slices in and fry until golden, and take them out for later use. Reheat the oil pan, stir-fry minced garlic, add beef and stir-fry, add some water and soy sauce to taste, pour in mushroom slices and stir-fry evenly to get out of the pan.
6. Fried bacon with Coprinus comatus
Ingredients: Coprinus comatus 100g, bacon 100g, small red pepper 50g, green garlic 30g, fresh ginger 1 slice, 2 teaspoons of soy sauce (120ml), white sugar 1 teaspoon (5g), chicken essence/slice.
Practice: Wash Coprinus comatus and small red pepper, and cut them into two halves respectively; Sliced bacon; Clean green garlic and cut into 5cm long inclined sections; Cut fresh ginger into filaments for later use. Boil the water in the pot, add the Coprinus comatus and blanch for 30 seconds, then pour out and drain. Pour a small amount of olive oil into the pot, then heat it on high fire. When the oil temperature reaches 60%, add shredded ginger, small red pepper petals and green garlic to saute until fragrant, and add bacon slices to stir fry for a while; Add Coprinus comatus, stir-fry evenly, and stir-fry with soy sauce, white sugar, chicken essence, salt, water starch and sesame oil.