Raw materials: 280 grams of termitomycetes, 50 grams of yellow croaker, water-made tofu skin 1 piece, 20 ml of soy sauce, salt, chicken juice, monosodium glutamate, broth and salad oil.

Gourmet practice:

1. Clean the chicken fungus, cut it into shreds, then put it into the oil pan, fry it until it is golden yellow, then fish it into the stock pot, add chicken juice, soy sauce, salt and monosodium glutamate to taste, then take out the chicken fungus and drain it. In addition, the yellow croaker is steamed in a cage pot, taken out and shredded by hand.

2. Put shredded chicken and shredded yellow croaker on the bean curd skin. When it is rolled into a cage and steamed thoroughly, take it out, change the knife and put it on the plate, and pour the juice of boiled chicken fungus. The food is successful!

2. Pickled vegetables mixed with Tricholoma

Raw materials: 240 grams of Tricholoma, 80 grams of pickled cabbage, chopped green onion, salt, monosodium glutamate and lard.

Gourmet practice:

1. Cut the sauerkraut into granules, add a little melted lard into the pot and stir-fry until fragrant, and then take it out for later use.

2. Cut the Tricholoma into pieces, put it into a boiling pot with appropriate amount of salt and cook it, then take it out and squeeze the water. Add sauerkraut, monosodium glutamate and chopped green onion into the pot and mix well to serve.

3: Baked sweet potato with cheese

Ingredients: 750g sweet potato, cheese slices 1 bag.

Gourmet practice:

Bake the sweet potatoes in a stewing pot, take them out and divide them into two halves, then put cheese slices on them, bake them slightly, take them out and serve.

4. Fugui Fulu Squid

Gourmet practice:

1. Take internal organs from the abdomen of 6 squid larvae and clean them.

2. Soak glutinous rice100g in cold water for 3 hours, take it out, add 50g of mushrooms, 50g of diced carrots and 20g of dried shrimps, mix well together, add salt and 20g of soy sauce10g, stir into stuffing, put it into squid larvae, seal the mouth with a toothpick, and blanch two-thirds of the squid with leeks.

5: Steamed white fish in Taihu Lake

Gourmet practice:

1. Put a knife on the upper and lower back of the white fish, and make a cut on both sides of the fish.

2. Cut 25g of parsley and 25g of coriander into segments of length and cm respectively; 25 grams of onion and carrot, respectively, cut into 0.2 cm segments.

3. Mix the cut vegetables with 5g of pepper, 20g of dried pepper and 25g of Jiang Mo.

4. Add 5 grams of salt to 25 grams of coriander segments, 3 grams of monosodium glutamate and chicken powder respectively, and mix well with pepper 1 g, then evenly spread half on the fish and mix half in the marinade.

5. Sprinkle the marinade into the fish chamber, then cover the whole fish body. After marinating for 8 hours, remove the marinade, fry in 60% hot oil until both sides are golden yellow, remove the oil, steam in a steamer for 5 minutes, take it out, sprinkle with fried dried onion100g, 45g of green onion and 2g of dried pepper, and heat with 50g of onion oil.

6: Mom yellow rice flipping

Gourmet practice:

250g of yellow rice, 85g of millet, 0g of sugar100g, 50g of salad oil and white flour, 50g of cooked lard, 0g of bread flour150g, 3g of baking powder and 0g of salad oil10g. 1. Wash the yellow rice and millet, add 250g of water, white sugar, salad oil and cooked lard and steam until cooked.

2. Mix bread flour150g, white flour 50g, baking powder 3g, add water100g, and mix the flour. Roll the dough into a rectangle, cover the steamed rice on half of the dough, cover it with the other half, and put it in the refrigerator for cold storage and setting.

3: Preheat the cake pan to 120℃, brush a layer of salad oil, put the yellow rice cake in it, turn it over and fry it until golden brown.

4. Cut the processed cakes into desired shapes. Personally, I suggest cutting them into triangles.

There are two key points: the first meter should be steamed well, steamed too dry and tasteless, and steamed too sticky to roll;