Put the meat into a bowl, add 1 gram of salt, 5 grams of soy sauce, 5 grams of cooking wine, 0.5 grams of white pepper, 5 grams of lake flour, hold the shellfish until the end of the sheng; hot oil in the pan, add ginger and garlic slices, stir-fry until golden brown, add slices of marinated meat, cook evenly, and then add the mushrooms and slices of cucumber, quickly and evenly shaken, add 5 grams of soy sauce, 3 grams of salt and 3 grams of sugar, stir again, pour in the right amount of water and cornstarch, and then you can come out of the pan. Such a delicious mushroom carpaccio is ready. It is more balanced with cucumbers and pork. It tastes great and is not greasy at all. When you come home from work, the process is not complicated and tastes good.

Mouth mushroom has a tender texture, delicious flavor, delicate and smooth, and is highly nutritious. It is particularly rich in selenium and vitamin D. Eating more of it can boost your immune system, protect your liver, reduce fat and beautify your skin, and has many benefits. You can stir the potatoes, make soup and make a side oven. Each way of eating has its own flavor and ultimate taste.600 grams of fresh clover, a bit of green onion and ginger, two grams of salt, a bit of sugar, a small slice of raw soy sauce, two grams of cornstarch, and a moderate amount of oil.Cut the portobello mushrooms into thick slices, a small slice a small slice, cut the large onion into more cubes, slice the large onion into white pieces, tear open the ginger, and slice the large onion into green blossoms.

Add a little oil to the pan, stir the mushrooms to taste, pour in the right amount of boiling water, add salt to taste, pour starch water to thicken, turn the heat down and pour in the egg, use chopsticks to quickly beat the egg into a circle, and then stir well to add seasoning to cook for a minute, and finally add the shrimp and stir well to start the pot. Mushrooms wash and control the water to dry, put on the board. Add water to the pot. First boil the water, then put the portobello mushrooms in the boiling water for two minutes, take out the mushrooms with a leaky spoon, control the water to make them dry and put them on a cutting board.

The fungi need to be soaked in hot water for 30 minutes in advance, then take them out and remove the roots, cut them into small pieces and control the water to make them dry for frying. After frying, sprinkle salt, stir well and leave the pan. In this way, a kind of crispy, refreshing mushroom fried black fungus ends. It is nutritious and flavorful. Sit down and enjoy it!