Braised tofu with mushrooms
Ingredients: 650g of tofu, 75g of Tricholoma, a little soy sauce, a little monosodium glutamate, 40g of onion, 2 slices of ginger, a little yellow wine, a little sugar and 200g of clear soup.
Practice:
1, first cut the tofu into large squares, then split them into pieces, and finally cut them into triangular pieces with a thickness of one minute. Soak the mushrooms in boiling water, and then secrete the soup and put it away; Take out Tricholoma, cleaning, and slice into thick slices;
2. In a wok with lard, stir-fry shredded onion and shredded ginger first, then cook (cook) with yellow wine, then put sugar, soy sauce, monosodium glutamate, clear soup, original soup of dried mushrooms (appropriate amount), sliced dried mushrooms and tofu blocks, and continue to stew with warm fire until the tofu turns from hard to soft, and the soup will be dried.
Mushroom sparerib
Ingredients: pork chops, Tricholoma, salt 4g, onion 5g, ginger 5g, star anise 2g, pepper 1 pinch, dried chili, cooking wine 4g, light soy sauce 5g, sugar 5g.
Practice:
1, wash the Tricholoma, cut it into pieces, put the small row into the pot with cold water, cook for 2-3 minutes after boiling, turn off the fire, take out the small row and wash off the blood foam with clear water for later use;
2. Put the small ones into the pot, add clean water without ribs, and add onion, ginger, dried Chili, star anise, pepper, soy sauce and cooking wine;
3. Cook over high fire until the soup is concentrated, add Tricholoma, add salt and sugar, and cook for a while by using the moisture of Tricholoma;
4. Cook until the mushrooms are cooked, and the soup can be thickened again.
Braised tripe soup with mushroom
Ingredients: 300g pork tripe, 50g Tricholoma, 0/5g pea sprout/kloc-,4g salt, 20g cooking wine, 500g chicken soup, 400g stock and 0.5g pepper.
Practice:
1, slice Tricholoma, clean the pork belly, put on a flower knife, cut it into pieces, and grab it evenly with cooking wine and refined salt 1 g;
2, add chicken soup to the wok to boil, add mushrooms, bean sprouts, salt and pepper to boil, and put them into the soup bowl;
3. Add miscellaneous bone soup to the pot, boil it, put it into the belly, and cook it;
4. Fish the belly into the soup bowl and pour the chicken oil on it.
Braised mushrooms
1, wash Tricholoma, cut off the old roots of the roots, trim and shape, and cross the head of Tricholoma to make it easy to burn and taste. Pork belly cut into rice.
2, wok boiling water, will change the flower knife mushroom flying water, in order to remove the mushroom soil fishy smell.
3. Put the pot on fire, add a little oil, heat it, stir-fry the meat rice, add onion, ginger and garlic to stir-fry the fragrance, stir-fry the oyster sauce, stir-fry the mushrooms and winter bamboo shoots, add the broth to boil, add soy sauce, salt and sugar to taste, and add monosodium glutamate, pepper and sesame oil before the juice is dried. Put them on the hearts of Shanghai vegetables that have been stir-fried and matured.
Sliced chicken with mushroom
1, Tricholoma 400g, chicken breast150g, water-borne fungus, a little winter bamboo shoots, a little pork belly, salt, monosodium glutamate, sugar, pepper and sesame oil.
2. Wash the mushroom and cut it into thick slices, slice the chicken breast and marinate it for later use, slice the pork belly, slice the winter bamboo shoots, and tear the fungus into small pieces.
3. Set the wok on fire, put the oily scattered chicken breast slices out for later use, leave a little oil to stir-fry the pork belly slices, wait for the fragrance, stir-fry the chopped green onion and ginger, stir-fry the mushrooms, winter bamboo shoots and fungus, and stir-fry the chicken slices until they are cut off. Add salt, sugar to taste, pour in a little broth for cooking, add monosodium glutamate, sugar and pepper, and pour in water starch to collect juice.