Accessories: Pleurotus ostreatus 1 50g, Auricularia auricula 1 small handle, soy sauce 1 spoon, shallot1root.
Practice: Heat the pan to cool the oil, fry the tofu in the pan and add a little salt at the same time; Fry tofu until golden, then turn over and continue to fry until golden; Add appropriate amount of salt, starch, cooking wine and soy sauce to the sliced meat, mix well and marinate; Cool the oil in a hot pan, and put the marinated meat slices into it for frying; Stir-fry the meat slices and add Pleurotus ostreatus to stir fry; Stir-fry until Pleurotus ostreatus comes out slightly, then add Auricularia auricula and stir-fry continuously; Add the fried tofu blocks and continue to stir fry; Add a proper amount of soy sauce and cook for a minute; Add salt and other seasonings and stir well. Serve in a dish and sprinkle with chopped shallots.
2. Braised fish balls with double mushrooms Material: 200g of fish balls, Flammulina velutipes 1 30g, onion1root, proper amount of oil and salt.
Accessories: 200g of Pleurotus ostreatus, carrot 1 root, and appropriate amount of Jiang Mo.
Practice: Cool the oil in a hot pot and stir-fry it in Jiang Mo; Stir-fry until the mushrooms are slightly soft, then pour in the broth; Add fish balls and cook together; Add carrots and cook them a little; Boil for a minute or two, then add salt to taste, put it in a bowl and sprinkle some chopped shallots on the surface.
3, pot mushroom material: 250 grams of Pleurotus ostreatus, appropriate amount of onion, appropriate amount of ginger, two parsley, appropriate amount of starch.
Accessories: 1 scoop of soy sauce, 3 scoops of sugar and 2 scoops of vinegar.
Practice: Wash and cut off the roots of Pleurotus ostreatus; Handle all the Pleurotus ostreatus and tear large pieces of Pleurotus ostreatus into appropriate sizes; Shred onion and ginger, and cut coriander into sections; Put soy sauce, sugar and vinegar into a bowl, add a proper amount of water and a spoonful of starch and stir well; Take a proper amount of starch and add water to make a slightly thick paste; Put Pleurotus ostreatus into starch to paste; Put the oil in the pot, and when the oil temperature is 70% hot, turn down the fire, add the mushrooms and fry them, and then take them out; Adjust the fire until the oil temperature rises, put the fried mushrooms into the pot and fry them again; Deep-frying mushrooms until the skin is crisp, then taking out the mushrooms under oil control; Leave a small amount of oil in the pot, heat it to 60% and add shredded onion and ginger to saute; Pour in the prepared sweet and sour juice; Boil sweet and sour juice; Adding coriander segments after the sweet and sour juice thickens; Add mushrooms, stir fry quickly, evenly coat with sweet and sour juice, and then take out.
4, fragrant fried salt and pepper Pleurotus ostreatus material: Pleurotus ostreatus150g. Accessories: starch, flour, eggs 1 piece.
Ingredients: salt, salt and pepper.
Practice: Wash Pleurotus ostreatus and tear it into strips; Squeeze the water in Pleurotus ostreatus by hand; Prepare flour, starch and eggs; Add a little salt to flour and starch; Add half an egg that is stirred evenly; Gradually add water and stir into a crispy paste with moderate thickness; Squeezed Pleurotus ostreatus into crispy paste; Put oil in the pan, heat it, add bamboo chopsticks and Pleurotus ostreatus into the oil pan and fry it; Pleurotus ostreatus is put into the pot in turn; Keep frying with medium and small fire, and gently separate those with adhesion with chopsticks; Deep-fry Pleurotus ostreatus until it is crisp and mature, turn pale yellow, remove and drain oil; Pour it into a plate and dip it in salt and pepper when eating.