Main ingredients: Lentinus edodes, Hericium erinaceus, Tricholoma matsutake, Auricularia auricula, Tremella fuciformis, roasted pork, dried bean curd, asparagus, carrots, nuts, corn shoots and yuba.
Ingredients: cooking oil, soy sauce, sugar, salt, sesame oil, water starch.
Luo Hanzhai's practice:
1. Soak all kinds of dry goods until soft, and squeeze out the water for later use;
2. Cook the toaster in boiling water for 2 minutes to squeeze out the water; Heat cooking oil in the pot, fry the toaster until golden brown, and take it out for later use;
3. Boil the water in an exothermic pot, and cook fresh vegetables such as carrots, nuts and asparagus separately for later use;
4. Heat the cooking oil in the pot, stir-fry dried bean curd, mushrooms, Hericium erinaceus, Tricholoma matsutake, fungus, yuba, roasted pork and corn shoots;
5. Add soy sauce, sugar, salt and a little water, and stew for about 5 minutes;
6. After the water starch is thickened, add a little sesame oil and mix well. Finally, add all the vegetables and stir well.
Fresh mushrooms and broccoli
Method of fresh mushroom and broccoli:
1, blanch broccoli and mushrooms in boiling water at the same time, and immediately remove them for use.
2. Heat the oil in the pot, add mushrooms, broccoli, a little carrot, salt, a little soy sauce and pepper in turn, and stir well.
Japanese tofu with golden mushrooms
Ingredients: 500g of cooking oil, 3g of sesame oil 1 spoon, 2g of peanut oil (6g), 2g of soy sauce (6g) and 3g of refined salt 1 spoon.
Japanese tofu with golden mushrooms:
1, wash the Flammulina velutipes, remove the roots, and cut the Japanese tofu into sections.
2. Heat the oil in the pot, add the Japanese tofu, and pick it up after it is fried into golden brown;
3. Leave a little oil in the pot, add ginger and aniseed, add a little water, pour in the fried Japanese tofu and Flammulina velutipes and stir fry a few times;
4, add, soy sauce, and other favorite seasonings, stir well, pour in sesame oil, and take the pot.
Red bean glutinous rice eight-treasure rice
Raw materials: red bean, glutinous rice, peanut kernel, walnut kernel, raisin, lily, ginkgo and strawberry.
Practice of red bean glutinous rice eight-treasure rice:
1, red beans made into red bean paste: Wash red beans, stew them in a pressure cooker for half an hour, add sugar, and mash them into mud for later use.
2. Steamed glutinous rice with a rice cooker; Peeling ginkgo and boiling in boiling water 1 min; Boil peanuts with water; Wash and soak lily, strawberry and raisin.
3. Take a large bowl, put a layer of oil on the bottom and the periphery of the bowl, put walnuts, peanuts, lilies, raisins and gingko at the bottom of the bowl, then spread a layer of glutinous rice and a layer of bean paste to the mouth of the bowl in turn, compact it (false will affect the appearance), and steam it in a steamer for 5- 10 minutes.
4. Take out the bowl by steaming, take a large flat plate and cover it at the mouth of the bowl. After turning it upside down, take away the bowl and decorate it with strawberries.
Crispy Pleurotus eryngii
Ingredients: Pleurotus eryngii, fragrant fried powder, bread crumbs.
Method of crispy Pleurotus eryngii:
1, wash Pleurotus eryngii, control the water to dry, cut it into several pieces with uniform size, and cut it into a shape with a big head and a small tail (as shown in the figure below, the cut residue can be treated separately), insert a toothpick in the tail, blanch it in boiling water 1 min, take it out, and gently squeeze out the water.
2. Take a bowl, pour in soy sauce, sugar and pepper, mix well, cut a few knives around the cooked Pleurotus eryngii with a knife to taste, and then marinate in the sauce for 10- 15 minutes; At the same time, take another bowl, add flour and fragrant fried powder according to the ratio of1:1,and mix with water to make a thick batter.
3. Take out the pickled mushrooms, first wrap them in batter (preferably thicker), then dip them in a layer of bread crumbs, put them in an oil pan and fry them with low fire until they are golden brown, take them out, drain the oil, and put them in a plate covered with raw vegetable leaves.