material
Water-soaked mushrooms 100g, fresh mushrooms 100g (canned), monosodium glutamate, sugar, cooking wine, refined salt, soy sauce, wet starch, Jiang Mo, peanut oil, sesame oil and fresh soup.
operate
1. Remove impurities from fresh mushrooms, wash and cut into thin slices; Remove roots and impurities, wash and cut into thin slices.
2. Add peanut oil to the wok, heat it, add Jiang Mo and stir fry, and add mushroom slices. Stir-fry the mushroom slices a few times, then add sugar, cooking wine, soy sauce and salt to taste, add fresh soup to boil, add monosodium glutamate, thicken with wet starch, pour sesame oil and push evenly.
Mushroom rape heart
material
500g of Chinese cabbage, 350g of canned mushrooms, 300g of chicken soup, 7g of refined salt, 2g of vegetable oil1000g (about 75g), 2g of monosodium glutamate, 2g of cooking wine, 3g of sugar, 20g of water starch and 5g of sesame oil15g.
operate
1. Wash the Chinese cabbage, sharpen the head, and then use a cross knife to reach the depth of 1/5 from the tip of the Chinese cabbage.
2. Heat the wok on the fire, add vegetable oil, when the oil is heated to 50%, add cabbage, turn it with a spoon until the cabbage is soft and cooked, pour it into a colander and dig out the oil. Don't overdo it when cooking with oil. If the leaves are too rotten, it will destroy the color and taste and affect the quality of dishes.
3. Put the original pot on fire, add chicken soup (100g), Chinese cabbage, refined salt (4g), monosodium glutamate (1g) and white sugar in turn, stir fry for a while, and take out the Chinese cabbage and put it on the plate neatly.
4. Put the wok on the fire again, add chicken soup (200g), cooking wine, mushrooms, refined salt (3g) and monosodium glutamate (1g), bring to a boil, thicken with water starch, pour in sesame oil, and stir well to serve.
Sauté ed beans with mushrooms
material
Canned mushroom 150g, fresh pod 150g, carrot 80g, monosodium glutamate 3g, Sichuan pepper 10g, refined salt 4g, sesame oil 8g, ginger slices 6g and peanut oil 20g.
operate
1. Take the mushrooms out of the jar and dry them; Fresh pods have broken tendons; Remove the roots and tops of carrots, peel off the red skin and slice.
2. Put Sichuan pepper into an iron pot, put it out with low fire until it is crisp, pour it on the chopping board and grind it into Sichuan pepper powder. Sichuan pepper can be slightly crisp when roasted in the pot, and it can't be roasted with big fire, so as not to burn and lose its original flavor.
3. Put the wok on a big fire, pour in peanut oil, stir-fry ginger slices, pour in mushrooms and carrot slices, add refined salt, add water, cook for 5 minutes, then put it in a knife pod for 3 minutes, add monosodium glutamate, sprinkle with sesame oil, stir well, take out the pot and put it on a plate, sprinkle with pepper powder.