Ingredients: 16 chicken wings, 15 boiled mushrooms and 75g chicken broth

Accessories: 1g red wine, 15g soy sauce, 5g refined salt, 1g monosodium glutamate, 1g cooking wine, 5g sugar, 5g onion and 5g peanut oil, respectively

Practice:

1. Chop off the tip of the chicken wings.

2. remove the pedicels of the mushrooms, wash them and slice them into pieces.

3. Cut the onion into 7 cm long sections.

4. Heat the wok, add peanut oil, cook until it is 7% cooked, fry the chicken wings until golden brown, and drain.

5. put the wok on fire, add peanut oil (5g) to heat it, stir-fry onion and ginger, pour chicken wings, stir-fry red wine (5g) and soy sauce, add chicken soup, add refined salt and monosodium glutamate, boil it over high fire, put it in a casserole, and simmer it with low fire.

6. put the wok on fire, put a little oil, stir-fry the onion and mushrooms, pour into the middle of the casserole, pour the rest of the wine into the casserole, and simmer for 2 minutes.

Steamed chicken wings with mushrooms in lotus leaves

Material: 6-8 mushrooms in chicken wings, 4 mushrooms in cloud ears, 4 lotus leaves, 1 piece of ginger, 2 pieces

Seasoning: 1 teaspoon of salt, 1 teaspoon of raw flour, 1 teaspoon of sesame oil, 1 teaspoon of oyster sauce, 1 teaspoon of ginger wine

Practice: 1. Wash and chop chicken wings, mix with seasoning and marinate;

2. Soak the mushroom, remove the pedicle, cut it in half, and soak and wash the tremella.

3. Cut the lotus leaves, drag them with hot water and spread them on the steamer;

4. Mix chicken wings, mushrooms and tremella evenly, put them in lotus leaves and sprinkle with shredded ginger;

5. after boiling water in the pot, put it in a steamer and steam it for about 15 minutes.

Baked mushrooms with Japanese-style tin foil

Material: fresh mushrooms with four taels of butter, a small piece of garlic, a little Japanese sake and half a tablespoon of black pepper, and a large piece of tin foil

Practice:

1. Wash fresh mushrooms, cut off their heads and drain the water;

2. pile mushrooms on tin foil and sprinkle with half a teaspoon of salt, garlic, black pepper, sake, etc.

3. finally, add butter, fold it diagonally at four sides and seal it, and then bake it in the oven at 2 degrees for 2 minutes.

Steamed chicken with mushrooms

Material: sesame chicken, 8 mushrooms, shredded ginger, 1 tbsp onion

Marinade: 1 tbsp ginger juice, 1 tbsp salt, 1 1/2 tsp sugar, 1 tsp cornflour and a little sesame oil

Method:

Wash the chicken, cut into pieces, and marinate with marinade for more than 1 hour.

soak the mushrooms for half a day, drain the water, add half a teaspoon of sugar and marinate in sesame oil for half an hour.

wash the onion and cut into sections.

add shredded ginger and scallion into the chicken, stir well, then add mushrooms, and steam for 15 minutes.

raw vegetable bag with mushroom grains

Material: 1 mushrooms, 1 grains of ground mushrooms, 3g golden mushrooms, 1/2 green peppers, 1 celery, 1 teaspoon bean paste

12 pieces of lettuce round pieces

Seasoning: 1/4 cup of water, 1/2 tablespoon soy sauce, 1/2 teaspoon sugar, 1/2 teaspoon raw flour

1)

2) Rinse the ground mushrooms and golden mushrooms slightly, grind the mushrooms and dice them, and cut the golden mushrooms into short pieces.

3) Wash green pepper and celery and dice.

4) Heat 1 tbsp oil, stir-fry fragrant green, red pepper, celery and bean paste, add mushrooms, ground mushrooms and juice, cover with slow fire for 1) meeting, and finally add golden mushrooms and serve with lettuce round pieces.

stir-fry pig's hands with mushrooms and oyster sauce

Material: 1 pig's hand with $32 mushrooms and oyster sauce with appropriate amount of ginger and garlic

Method

1. Wash pig's hands and drain them for later use

2. Slice ginger and peel garlic for later use

3. Soak mushrooms and oyster sauce for later use

4. Then add mushrooms and oyster sauce and saute until fragrant

5. Add pig's hands and soak them evenly

6. Add soy sauce and soy sauce and soak them evenly

7. Add water to cover the pig's hands, and then boil

8. Add 1 small grain of crystal sugar and simmer for about 1 hour and 15 minutes. (Be careful! Frozen boiling water can be added during the period)

Nostoc flagelliforme, oyster sauce and mushroom soup

Material: pork hand, 1 mushroom, 2g oyster sauce, 6g Nostoc flagelliforme, 5g

Seasoning: salt, moderate amount

Practice

1.

2. soak the mushrooms and remove the pedicels.

3. Soak the oyster sauce, wash and remove the sand.

4. Soak Nostoc flagelliforme with a little oil and a cup of water, and wash it.

5. Boil 12 cups of clear water with high fire, add pork knuckle, mushrooms and oyster sauce, turn to medium heat for about 1.5 hours, and finally add Nostoc flagelliforme for 15 minutes.

Fried tofu balls with mushrooms

Material: 1 piece of bean curd wrapped in cloth, 4 pieces of herring meat, 4 to 5 eggs, 1 onion, 1 coriander and 1 seasoning: 1/4 teaspoon of sugar, 1 teaspoon of salt, 1 teaspoon of sesame oil, 1 teaspoon of pepper, and 1 teaspoon of raw flour. Practice:

1. Soak mushrooms, drain and dice. Add the onion and raw flour

3. Add the bean curd, eggs and mushrooms in a crumpled cloth, and mix well

4. Take it out with a spoon and fry it until golden

Tofu with mushrooms in Lady Enforcers

Material: two pieces of tofu from Lady Enforcers, one piece of mushrooms, and two slices of garlic

Seasoning: appropriate amount of Japanese noodle sauce with oyster sauce (or.

3 Boil the water, put Lady Enforcers down and burn it until it becomes soft, then take it out and soak it in cold water.

4 Heat wok, add oil, put down garlic slices and saute until fragrant, then stir-fry in Lady Enforcers, and add appropriate amount of lobster sauce or salt to taste.

5 Stir-fry the mushrooms evenly, add a little oyster sauce and stir-fry for a few minutes. Pick up the Lady Enforcers and cut it into small pieces and arrange it on a plate. Add a little water to the mushrooms to make them not too dry, and add tofu to stir-fry slightly.

6 spread the mushroom tofu on the Lady Enforcers.

Steamed pork slices with mushrooms and fungus

Material: 32g (half a catty) of head meat, 1g (1/4 two) of mushrooms and fungus, and 3 slices of ginger

Seasoning: 1 teaspoon of sugar, 1/4 teaspoon of raw flour, 1 tablespoon of light soy sauce, 2 teaspoons of wine, 1 teaspoon of oil

A little pepper and sesame oil

Practice.

2. Soak the mushrooms thoroughly and slice them; Soak and wash the fungus thoroughly, and shred the ginger.

3 mix all the ingredients evenly, put them on a plate and steam for 25 minutes, then enjoy.

Pan-fried mushroom patties

Material: 16g of chicken /4 mushrooms, 3 peanuts and 2 teaspoons

Seasoning: 2 teaspoons of soy sauce, 2 teaspoons of raw flour, 1 teaspoon of ginger juice and a proper amount of pepper

Practice 1. Soak mushrooms, remove stalks and dice.

2. marinate the chicken with marinade, then add the mushrooms and mix well. Take out 2 tablespoons of chicken and press it into patties, which can make about 3-4 patties.

3. oil the meat pie in an easy-to-clean wok and fry it until both sides are golden yellow.

Stir-fry mushrooms in oyster sauce

Ingredients: 9g of mushrooms [3 ounces /2.5 ounces] [soaked and drained], 1g of Nostoc flagelliforme [soaked and drained], 1.5 liters of water [6 cups]

3 tablespoons of Caishen oyster sauce

Marinating: 1 teaspoon of corn flour, 1 salt. 1/2 teaspoon of sugar

Embedding materials: 2 teaspoons of corn flour and 2 tablespoons of water

Practice

1. Stir-fry mushrooms with 2 tablespoons of oil, add appropriate amount of water and simmer for about 1 1/2 hours

or until the mushrooms are soft.

2. add Nostoc flagelliforme and Lee Kum Kee's oyster sauce, and simmer for another 5 minutes.

3. add cornstarch and simmer until the juice is thick.

Braised boneless chicken wings with mushrooms in winter

Material: Pu? 1 (large), several mushrooms, and 1 pound of chicken wings.

sauce: 2 tablespoons of oyster oil, 1 tablespoon of eggplant juice, 1 tablespoon of HP sauce, 1-2 teaspoons of sugar, 1 tablespoon of Wei Lin and appropriate amount of water.

ingredients: 2 pieces of ginger and 2 pieces of garlic.

How to do it:

1. Peel and cut into pieces, soak mushrooms and cut them in half, and boneless chicken wings.

2. blanch the boneless chicken wings with hot water, then soak them in ice water immediately.

3. Heat wok, add ginger slices and minced garlic in wok, add mushrooms and saute until fragrant, then stir-fry the ginger slices and minced garlic. Stir-fry chicken wings in wok.

4. At this time, add the juice, roll up the T cover, and simmer with medium fire until the juice is collected and the material is cooked thoroughly, then serve. ,

Baked mushrooms with Japanese tin foil

Material:

Four liang of fresh mushrooms

A small piece of butter

A little garlic and a little black pepper

Half a tablespoon of Japanese sake

A large piece of tin foil (square)

Practice:

2. pile mushrooms on tin foil and sprinkle with half a teaspoon of salt, garlic, black pepper, sake, etc.

3. finally, add butter, fold it diagonally at four sides and seal it, and then bake it in the oven at 2 degrees for 2 minutes.

Tip:

You can have more garlic, but not too much black pepper. If you have too much, you won't be able to enjoy the fresh mushrooms. Like Flammulina velutipes, you can also use Flammulina velutipes, which is also very delicious.

Chicken soup with sea cucumber and mushroom

Efficacy:

Sea cucumber contains egg, sugar, fat, etc., which can tonify deficiency, regulate waist and feet, and facilitate defecation. Mature mushrooms contain a lot of ergosterol, which can supplement the consumption of vitamin D in the body and prevent rickets and anemia.

materials:

ginger

four slices

onion

two strips

old chicken

one

dry sea cucumber

two or two

winter mushrooms

one or two

marinade:

wine

a teaspoon <

1/4 teaspoon

1/2 teaspoon

Picture reference: haomama/hmm/upload/image/recipe/soup _ 18

Method:

1.

Soak the mushrooms, remove the stems, wash and dry them.

2.

Boil 12 cups of water, put all the ingredients in, simmer for 1 minutes, then simmer for 2.5 hours, and season with salt.

3.

Boil three cups of water, put down ginger, onion and sea cucumber and cook for ten minutes.

4.

Clean the lean chicken, boil it in boiling water for five minutes, then take it out and wash it.

5.

Boil nine cups of water, add ginger slices, sea cucumber and chicken, then simmer for 2.5 hours, then add mushrooms for 3 minutes, and season with salt.

winter jasmine

picture reference: headline/recipe/images/s27 _ 7 _ 3 _ 2 _ 1 _ 186917

Description:

Asparagus, bamboo shoots with pearls and fresh mushrooms contain extremely high cellulose, vitamins A, C and potassium, so eating more will help to lower blood pressure.

materials:

asparagus 2g [7 ounces /5.5 ounces], fresh mushrooms 9g [3 ounces /2.5 ounces], pearl bamboo shoots 9g [3 ounces /2.5 ounces], 5 slices of carrot and 2 slices of ginger

Method:

1. Cut off the head and tail of exposed bamboo shoots.

2. Heat 2 tbsp oil, saute ginger slices, add fresh mushrooms, exposed bamboo shoots and sweet bamboo shoots, and saute for 1 minute.

3. Boil the sauce until it is hot and pour it on the exposed bamboo shoots.

seasoning:

oyster sauce:

3 tbsps of Lee Kum Kee vegetarian oyster sauce, 1/4 teaspoon of sugar, 175 ml of water [3/4 cup], 2 teaspoons of corn flour and 1/4 teaspoon of Lee Kum Kee sesame oil (mixed)

,