Summary: 1. Braised Mushrooms

Ingredients: 500 grams of shiitake mushrooms, 1 spoon of braised sauce, 1 spoon of sugar, and a little pepper.

1. Wash and slice the mushrooms, blanch them in boiling water and take them out.

2. Heat a little olive oil in a pot, add mushroom slices and stir-fry for a while.

3. Add appropriate amount of water, braise, sugar and pepper, and bring to a boil over high heat.

4. Turn to medium heat until the juice is reduced.

Second, mixed mushrooms

Ingredients: 4 shiitake mushrooms, half a bag of straw mushrooms, half a bag of slide mushrooms, half a bag of spring bamboo shoots, appropriate amount of snow peas, 1 broccoli, 1 colorful pepper indivual.

1. Wash the red peppers, yellow peppers and snow peas and cut them into cubes.

2. Put all the mushrooms into clean water and cut the thin bamboo shoots into small pieces.

3. Crush the broccoli, wash and blanch it.

4. Stir-fry remaining mushrooms and vegetables in hot oil.

5. Add seasonings to taste and thicken.

Third, fried mushrooms

Ingredients: half a box of mushrooms, flour, cornmeal.

1. Add 1 tablespoon of flour and 2 tablespoons of cornstarch to the mushrooms and stir evenly.

2. Roll the mushrooms in the paste and let the paste cover the mushrooms.

3. Fry in a pan. The oil does not need to be too hot. It's 70% hot.

Fourth, salt and pepper mushrooms

Ingredients: 500 grams of shiitake mushrooms, salt, monosodium glutamate, dry starch, flour, salt and pepper powder.

1. Tear the mushrooms into small strips, wash them and squeeze out the water slightly.

2. Add all other ingredients and adjust the seasoning taste well, because there is no need to adjust the seasoning after frying. Also, don't put too much salt in it because MSG and salt and pepper powder also have some salt.

3. After stirring evenly, the mushrooms will be evenly coated with a layer of paste. At this time, you can fry it in the pan over low heat. You should keep stirring with chopsticks to prevent the mushrooms from sticking together.

4. Wait for the crispy Huang’s fried mushrooms to come out of the pan. If the oil temperature was not well controlled before, you can reheat the oil for frying, then remove and drain.

5. Dried mushrooms

Ingredients: shiitake mushroom crumbs, soy sauce, MSG, sugar, rice wine, black pepper, and colored peppers.

1. First put the soy sauce into a bowl, then add MSG, sugar and rice wine, mix well and set aside.

2. Use a frying spoon to heat the oil and stir-fry the mushrooms until lightly browned and sprinkle with a little black pepper.

3. Stir-fry until black pepper is fragrant. Cook in a bowl of juice and stir evenly over high heat.

4. Stir-fry with colored peppers.

5. Stir-fry the soup until dry and the soup is adsorbed on the mushrooms.

6. After collecting the soup, stir-fry for a few times and serve.

6. Grilled Mushrooms

Ingredients: 3 mushrooms, 4 tablespoons olive oil, 3 tablespoons minced ginger and 4 tablespoons balsamic vinegar.

1. Wash the mushrooms and remove the stems and set aside. Place it on a plate with the inner gill side of the mushroom facing up.

2. Combine oil, ginger and vinegar in a small bowl. Spread the sauce evenly over the mushroom heads and let sit for 1 hour.

3. Preheat the oven over medium-high heat and roast the mushrooms for about 10 minutes. During this time, turn frequently and eat while hot.

7. Brown rice and mushroom rice balls

Ingredients: half a cup of brown rice, 5 mushrooms, half a piece of bean skin, and a piece of fungus.

1. Steam the brown rice first and let it cool. Pour some vinegar to enhance the flavor. (According to personal preference)

2. Shred the tofu skin and fungus, and cut the mushroom into thin slices.

3. Cut the ingredients and stir-fry them briefly.

4. Pour the fried ingredients into the rice and stir evenly.

5. Use the palm of your hand to shape it, because brown rice is not too sticky, so you need to pinch it a few times!

8. Fried mushrooms

Ingredients: 250 grams of shiitake mushrooms, 100 grams of magnolia slices, 40 grams of salad oil, 2 grams of salt, 15 grams of soy sauce, 5 grams of sesame oil, 8 grams of pea starch , 5 grams of sugar.

1. Add an appropriate amount of water to the starch and stir it into wet starch for later use.

2. Remove stems from fresh mushrooms, wash, drain and cut into thin slices.

3. Wash the magnolia slices and cut them into small pieces. Take a bowl and add refined salt, soy sauce, sugar, monosodium glutamate, wet starch and a little water. Stir evenly and adjust to the sauce.

4. Put the oil on the fire and heat it until it is 70% to 80% hot. Quickly stir-fry the mushroom slices and magnolia slices for a few times until the magnolia slices turn white.

5. Pour in the sauce immediately, keep turning the pot until the sauce thickens, pour in sesame oil, and take it out of the pot.

2. Pour the washed and drained mushrooms into the pot and stir-fry until the water is released.

3. Cut the rapeseed into shreds and pour into the pot, stir-fry until soft, add water and boil.

4. Pour the Quaker oats into it and cook for about 1 minute.

10. Mushroom, corn, and winter melon soup

Ingredients: 400 grams of winter melon, 50 grams of cooked corn, 100 grams of mushrooms, appropriate amount of oil, appropriate amount of salt, appropriate amount of MSG, and appropriate amount of sesame oil.

1. Peel the winter melon and cut into pieces, wash the mushrooms and tear them into small pieces.

2. Pour a little oil into the pot and stir-fry the winter melon.

3. Then add mushrooms.

4. Add appropriate amount of water.

5. Cook for 5-8 minutes and add salt.

6. Add the cooked corn kernels and continue cooking for 3 minutes.

7. The winter melon becomes transparent and seasoned with a little MSG.

8. Finally, pour a little sesame oil and turn off the heat.

11. Mushroom and Corn Slimming Soup

Ingredients: 1 corn, 1 small potato, 100 grams of mushrooms, salt.

1. Peel the potatoes and steam them in a pot.

2. Wash and peel the corn.

3. Blanch the mushrooms and then slice them.

4. Dice the steamed potatoes or press them into puree.

5. Add 3 bowls of water to the pot, put the corn, potatoes, and mushrooms in the pot together, and cook over medium heat for about ten minutes until all the ingredients are cooked.

6.Finally add salt to taste.

12. Mushroom and Tofu Soup

Ingredients: 300 grams of tofu, 100 grams of mushrooms, oil, salt, mushroom extract, pepper, starch, carrots and green vegetables.

1. Slice carrots, mushrooms and tofu.

2. Boil a pot of water.

3. Blanch the mushroom slices in a pot of boiling water, add vegetable oil, salt and mushroom essence to cook out the delicious flavor of the mushrooms.

4. Cut the tofu into cubes and cook with pepper.

5. Add carrot slices, boil to thicken, and serve.

6. Decorate the table with baby greens.