A complete collection of autumn recipes and methods include:

1. Grilled yuba and shiitake mushrooms. Ingredients: 3 yuba sticks, appropriate amounts of dried shiitake mushrooms, black fungus, onions, garlic, and red pepper, appropriate amounts of dark soy sauce, light soy sauce, oyster sauce, sugar, chicken essence, and salt.

1. Soak yuba, black fungus, and dried shiitake mushrooms in advance. Drain the water and set aside. Chop the onion and garlic, and prepare the dried red pepper. Mix 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce and half a spoon of sugar and set aside.

2. Put oil in the pot. When the oil temperature is 60% hot, add onion, garlic and dried red pepper to the pot.

3. Pour the fungus into the pot and stir-fry until there is a sound of bursting. Pour the mushrooms and yuba into the pot together and stir-fry for 2 minutes.

4. Pour the prepared sauce, add half a bowl of water, cover the pot and simmer for 5 minutes.

5. Pour 1 tablespoon of sesame oil before serving, add an appropriate amount of chicken essence and salt, stir-fry evenly, reduce the juice over high heat and serve on a plate.

2. Stir-fried king oyster mushrooms. Ingredients: King oyster mushroom, pork belly, appropriate amount of garlic, dried chili pepper, scallions, and ginger; light soy sauce, cooking wine, dry starch, oyster sauce, pepper, half a spoon of sugar, and appropriate amount of salt.

1. Clean the king oyster mushrooms, remove two sections, and tear them into thin strips by hand for later use. Cut the pork belly into shreds and cut the fat part separately for later use. Chop the onion, ginger, and garlic into shreds and set aside. Drain the dried chili pepper into some water.

2. Put the lean meat in a bowl, add a small amount of salt, 1 spoon of light soy sauce, 1 spoon of cooking wine and mix well, then add half a spoon of dry starch, 1 spoon of oil and mix well and marinate for 5 minutes. In another mixing bowl, add 1 spoon of light soy sauce, 2 spoons of oyster sauce, 1 spoon of pepper, half a spoon of sugar and an appropriate amount of salt, stir well and set aside.

3. Heat a clean wok, pour the king oyster mushroom strips into the pot, and slowly "roast" the king oyster mushrooms over medium-low heat until most of the water in the king oyster mushrooms is "roasted" , when the king oyster mushroom becomes shriveled, take it out and set aside.

4. Add a little oil to the wok, put the fat part into the lard, then add the lean pork shreds, onion, ginger, garlic and dried chili into the pot and fry for 2 minutes. The silk is all cooked and discolored.

5. Pour the processed king oyster mushrooms into the pot, turn to high heat and stir-fry for 1 minute to allow the king oyster mushrooms to absorb the oil. Pour the prepared sauce into the pot and stir-fry over high heat until all the sauce is absorbed.

6. Add some chopped green onions before serving, stir-fry evenly and serve.