Chicken thigh mushrooms fried with sliced meat Ingredients: chicken thigh mushrooms, lean meat, carrots, green peppers, Jin Zhen oyster sauce, salt, dry shellfish, water starch Method: 1, meat sliced with cooking wine. Soy sauce marinade for a while. A little dry starch and mix well.　　2, chicken leg mushrooms clean, soaked.　　3, carrot cut hobnail block green pepper cut small pieces.　　4, pan hot oil. Put in a small amount of minced garlic. Stir fry the meat until degraded. Stir fry carrots for a while. Stir fry chicken leg mushrooms. When the mushrooms become soft and stir fry the water. Add seasoning. Stir fry for a while and add green pepper. Thicken with water starch and serve. Chicken leg mushrooms fried fresh squid Main ingredients: chicken leg mushrooms, fresh squid Accessories: green and red pepper, bean sprouts Seasonings: salt, sugar, pepper, cooking wine, oyster sauce, onion, ginger, garlic Cooking method: 1, chicken leg mushrooms, fresh squid, persimmon peppers were washed and shredded, respectively, blanch a little bit of drained water; 2, will be the onion cut degree, ginger minced, garlic sliced, sit in the pot on the fire and pour in the oil, when the oil is hot, put onion, ginger and garlic stir-fried, and then put green and red silk pepper, Chicken leg mushrooms, squid, bean sprouts stir-fry, add salt, sugar, pepper, cooking wine, oyster sauce and stir-fry well out of the pot.　　Characteristics: Tender and smooth, fresh and fragrant. Chicken leg mushrooms roasted hoof tendon Ingredients: 400 grams of pig's trotters, 200 grams of fresh chicken leg mushrooms, garlic, chicken oil, vegetable oil, broth, salt, pepper, monosodium glutamate, cooking wine, water starch, ginger (patted), green onions, each appropriate amount. Chicken leg mushrooms burn hoof tendon method: 1. pot on medium heat, put vegetable oil, ginger, scallions fried flavor, pour 400 ml of broth, after boiling, add pig's feet tendon, simmer for 2 minutes, fish out.　　2. chicken leg mushrooms after washing, cut in half. Wash the garlic, go to both ends of the trim level, at the same time into the pot of boiling water to cook for 2 minutes to cut off the raw, fish out, into the water to bleach cold.　　3. pot on a high flame, pour the soup, first into the salt, cooking wine, pepper, monosodium glutamate, then under the hoof tendon, chicken leg mushrooms, garlic, pouring into the flavor, water starch juice, pouring the chicken oil pushed evenly, into the plate that is complete.　　Effects: Weight loss and beauty, lowering blood fat, lowering blood sugar. Chicken leg mushrooms salted pork Ingredients: chicken leg mushrooms 100 grams, 100 grams of salted pork, 10 grams of ginger, 10 grams of green onion, 30 grams of peanut oil, 5 grams of salt, 10 grams of monosodium glutamate (MSG), 5 grams of sugar, 10 grams of oyster sauce, 10 grams of soy sauce king, the right amount of wet cornstarch, 5 grams of sesame oil.　　Operation: 1, chicken leg mushrooms sliced, salted pork with water to wash once, cut thick slices. Note: (the method of salted pork is: first wash the pork, boiled, fished, soaked hot smeared with salt, salted for 3 hours after available). Ginger slices, green onion cut long section.　　2, boil the pan with oil, put the chicken leg mushrooms, add salt and stir fry until fragrant, pour out for use.　　3, a little oil in the pot, under the ginger, salted pork stir-fried to dry incense, seasoning MSG, sugar, into the chicken leg mushrooms, scallions, stir-fry a few times, thickened with wet cornstarch, dripping sesame oil that is. Stir fry lettuce with shaggy mushrooms Ingredients: shaggy mushrooms (222g), lettuce (1), red bell pepper (1) Stir fry lettuce with shaggy mushrooms Seasoning: oil (3 tablespoons), cornstarch (1/2 tablespoon), cooking wine Directions: 1. Wash shaggy mushrooms and cut into slices diagonally; slice red bell pepper and cut into diagonal slices. 2.　　2. Remove leaves and skin of romaine lettuce, cut into slices; mix 1/2 tablespoon cornstarch with 3 tablespoons water to make cornstarch water.　　3. Heat 3 tablespoons of oil, stir-fry the shank mushrooms for 1 minute, add the red pepper flakes and stir-fry well.　　4. Add lettuce slices and stir-fry for 1 minute, until mushrooms are tender.　　5. Add 1/3 tablespoon cooking wine, 1/2 tablespoon chicken broth mix and 1/3 tablespoon salt and stir-fry to taste, drizzle with 1/3 tablespoon sesame oil.　　6. Pour in cornstarch to thicken the sauce and serve.　　Tips: 1, chicken leg mushrooms water content is very large, stir-fried into the dish is very easy to ooze out of the water, should be thickened with cornstarch water thickening, so that the soup becomes thick, the flavor is more fresh and tasty.　　2, should be the first thigh mushrooms into the pan over the oil stir fry, and then pour into the lettuce a little stir fry can be seasoned, lettuce raw food hot fried are suitable, frying time should not be too long, otherwise the color will turn yellow, and lose the crisp taste.