Tea tree mushrooms are a kind of high-protein, low-fat, edible and nutritional in one of the green food, is a high-level natural treasures in the banquet. Chinese medicine believes that: tea tree mushrooms are flat, warm and sweet, beneficial to the stomach, young and old. Tea tree mushrooms are sweet and flavorful when eaten. Its cooking methods are as follows:

(1) Fresh tea tree mushrooms can be sautéed and boiled in soup

Fresh tea tree mushrooms can be sautéed and boiled in soup with fresh fish, fresh meat or fresh eggs. Rinse with water and drain before cooking.

1. Stir-fried tea mushrooms with vegetables

(1) raw materials: 200 grams of fresh tea mushrooms, 300 grams of vegetables, vegetable oil, refined salt, green onion, ginger, garlic, monosodium glutamate, moderate amount.

(2) method: the fresh tea tree mushrooms to root, torn, washed. Into the boiling water to blanch a little fished out, drained. Cabbage heart washed, drained. Frying pan heated with high heat, add vegetable oil, ginger, scallions and garlic burst incense, pour into the heart of cabbage stir-fry to six mature, under the tea tree mushrooms and salt, stir-fried, on the monosodium glutamate can be loaded on the plate.

2. red pepper green pepper fried tea mushrooms

(1) raw materials: 250 grams of fresh tea mushrooms, 50 grams of asparagus, 80 grams of green pepper, 20 grams of red pepper, vegetable oil, salt, ginger, broth, cornstarch, monosodium glutamate, soy sauce, cooking wine, sesame oil, pepper, each appropriate amount.

(2) method: the fresh tea mushrooms to remove the root and wash, tear (cut) into segments, mixed with wet starch, into the six mature frying pan fried into a light yellow, fish out and drain the oil. Bamboo shoots, green pepper, red pepper were cut into silk. Frying pan oil, high heat, under the ginger, asparagus and pepper wire, fried flavor, add broth, salt, tea mushrooms, cooking wine and monosodium glutamate, after boiling thickening with cornstarch, dripping into the sesame oil and fried, sprinkle with pepper on the plate can be.

3. tea mushroom soup

(1) raw materials: 120 grams of fresh tea tree mushrooms, squash 2 grams of pork 60 grams of pork, 30 grams of pork liver, 3 vegetables, 20 grams of cooked lard, broth, soy sauce, salt, cooking wine, monosodium glutamate, pepper.

(2) method: the fresh tea tree mushrooms rooted and cleaned, torn into rows of strips, blanch in boiling water, fish out; meat, liver, squash are sliced; cabbage cut in half. Pot on a high flame, put the broth, tea tree mushrooms, meat, liver and wine, after boiling skimmed foam, then add salt, soy sauce, cabbage and squash slices, a little after the boil into the cooked lard, add monosodium glutamate and pepper, sheng bowl can be.

(2) dried cooking method

Dried products can be cooked in a variety of Chinese and Western cuisine. Especially with the cooking of chicken, duck and other poultry meat taste good.

First, put the dried mushrooms in a sieve container and rinse them quickly with water, then put the mushrooms in a container with water to foam. When foaming, you can add a little tea oil for about half an hour. After foaming, the tea mushrooms can be put in any live fresh meat for boiling, stewing, poaching, stir-frying and so on. Cooking should pay attention to, foaming tea mushroom water can not be poured out, must be put in the production of the dish together, in order to ensure that the original flavor of the dish.

1. dried tea mushroom soup (steamed)

(1) raw materials: tea mushroom live fresh meat. Such as lean meat, chicken, duck, mutton, beef, field chicken, fried eggs and so on.

(2) Seasoning: cooking oil, salt, monosodium glutamate, ginger, green onion.

(3) Preparation: adhere to the principle that the proportion of live fresh is more than that of tea mushrooms, a soup with tea mushrooms can be 30 to 50 grams. First live fresh cut into slices, together with the tea mushrooms and soaking tea mushrooms in the water, and put into the pot to cook or steamed. When steaming, add salt, ginger and green onion together with the mushrooms and fresh meat. Then add salt and ginger, cook the soup until it starts, then add MSG and chopped green onion, and serve.

(4) Characteristics: rich color (sauce color), with the fragrance of tea mushrooms, original flavor.

2. tea mushrooms fried eggs in soup

First, 2~3 fresh eggs crushed, fried in oil, but not too old, with a leaky spoon to fish up for use (oil should be dry). Then put the foamed tea mushrooms, along with the foaming water in the pot to cook, put salt, to be beaten up before 2 to 3 minutes, then put the fried egg in the tea mushrooms to cook together. Put monosodium glutamate, ginger and scallion when starting, then serve. It is characterized by fresh color and heavy taste.

3. Dried tea mushrooms stewed chicken

(1) raw materials: whole chicken or chicken pieces (duck or duck pieces) 500 grams, tea mushrooms 25 grams.

(2) Seasonings: salt, monosodium glutamate, ginger, green onion knots, cooking wine in moderation.

(3) Preparation: first of all, wash the fresh whole chicken or chicken pieces (whole duck or duck pieces), put the good tea mushrooms and foaming water in the stew together, put ginger, green onion knots, salt and cooking wine. When starting, put monosodium glutamate to serve.

(4) Characteristics: fresh, flavorful.

4. dry pot tea tree mushrooms

(1) raw materials: tea tree mushrooms, bacon

(2) seasoning: salt, monosodium glutamate, chicken essence, green onions, sugar, red oil, pepper, dried pepper section, lard

(3) production: tea tree mushrooms with 60 degrees of soaking water for 1 hour, into the lard on the cage pot steamed to 5 hours and then take out of the section of the knife into a section to be used, the wax meat into thin strips. In a pot on the fire, mixed with salad oil, poured into the wax meat, dried sea pepper section, pepper stir-fried,