1. How to make scallion oil and shiitake mushrooms: remove stems and heads of fresh shiitake mushrooms; peel and slice carrots, set aside. Boil a pot of boiling water, blanch the shiitake mushrooms and carrot slices from Step 1 until cooked, remove, cover with cold water and set aside. For Method 2, cut the mushrooms in half with an oblique blade; wash and chop the green onions into fine pieces and place them in a bowl and set aside. Heat the pot, heat the salad oil in the ingredients, add the minced green onion from Step 3 and all the seasonings and mix well to form a sauce. Mix together the carrot slices from step 2, mushroom slices from step 3 and the sauce from step 4.

2. How to make mushroom and chicken porridge: Soak the mushrooms until soft and cut into small pieces. Cut the chicken breast into small pieces and marinate with cornstarch for 10 minutes. Add rice and appropriate amount of water to the casserole, adjust the time to boil, then turn to low heat and add chicken and mushrooms. After the porridge is cooked, add a little sesame oil, an appropriate amount of salt, and sprinkle with chopped green onions.

3. How to make cabbage and mushroom meat rolls: Chop the ingredients into minced shapes. Add appropriate amount of salt, five spice powder, pepper, light soy sauce, and minced garlic and mix well. Carefully peel off eight complete pieces from the outside of the cabbage, and blanch the cabbage leaves in boiling water until soft. Spread the vegetable leaves flat, put the meat filling on them, wrap them into small rolls, and cook them one by one in the same way. When all eight strips are done, put them on a plate and steam them in boiling water for ten minutes.