Here are five simple and delicious ways to prepare gastrodia elata:

First, stir-fry fresh shredded gastrodia elata

Raw materials: 2-25g fresh gastrodia elata, 5g green pepper, salt and monosodium glutamate.

Practice:

1. Wash the fresh gastrodia elata with clear water, blanch it in boiling water for 3-5 minutes, scoop it up, cool it and shred it.

2. Wash and shred the green pepper.

3. Put an appropriate amount of oil in the pan, heat it, add fresh shredded gastrodia elata and stir-fry for a while, then add shredded green pepper and stir-fry until cooked, and add a little salt and monosodium glutamate to serve.

second, fresh gastrodia elata poached eggs

raw materials: fresh gastrodia elata 3g, 3 eggs, 5g of water and 15g of sugar.

Practice:

1. Wash the fresh gastrodia elata with clear water, blanch it in boiling water for 3-5 minutes, take it out, cool it, peel it and shred it.

2. add water to the pot, put the fresh shredded gastrodia elata into the pot and cook for 3 minutes, then add the eggs to cook, add the white sugar after taking out the pot, and slowly mix well until the white sugar melts.

3. Steamed eggs with fresh gastrodia elata

Ingredients: 3g gastrodia elata, 2 eggs, 5g salt, 5g sesame oil, 5g soy sauce and 5g chopped green onion.

Practice:

1. Wash the fresh gastrodia elata with clear water, blanch it in boiling water for 3-5 minutes, pick it up, cool it, peel it and cut it into pieces.

2. Beat the eggs into the steamer and stir well. Then put chopped green onion, gastrodia elata powder, salt and sesame oil into the egg steamer, mix well and add appropriate amount of water. Place the steaming basin in an atmospheric steamer with strong fire and steam for 15 minutes.

4. Steamed Carp with Fresh Gastrodia elata

Raw materials: 3g of fresh Gastrodia elata, 1 carp (1,5g), and appropriate amounts of soy sauce, yellow wine, salt, sugar, monosodium glutamate, pepper, sesame oil, onion, ginger and aquatic flour.

1. Wash the fresh gastrodia elata with clear water, blanch it in boiling water for 2-3 minutes, pick it up, cool it and cut it into thin slices with a width of 2 cm and a length of 3 cm for later use.

2. Scale, viscera and wash the fish.

3. Put the slices of Gastrodia elata into the head and belly of the fish, then put the fish into an enamel basin, add appropriate amount of onion, ginger and clear water, put it in a cage and steam it with strong fire for about 3 minutes. After the fish is steamed, remove the onion and ginger.

4. Put clear soup, sugar, salt, monosodium glutamate, pepper and sesame oil in the pot, boil, thicken with water and pour on the gastrodia elata fish head.

5. Fried fish fillets with fresh gastrodia elata

Materials: fresh gastrodia elata 15-2g, herring 3g, water-borne auricularia auricula 1g, yellow wine 15g, chopped green onion, Jiang Mo, salt, monosodium glutamate and water starch.

1. Wash the fresh gastrodia elata with clean water, blanch it in boiling water for 3-5 minutes, pick it up, cool it and cut it into slices with a width of 2 cm and a length of 3 cm for later use.

2. Cut the washed fish head and tail, cut it from the back, cut everything in half, and remove the bones and skins. Take 3 grams of fish and slice it with an oblique knife. Add 1 grams of yellow wine, a little salt and monosodium glutamate to the fish fillets and mix well; Add the egg white of 1 egg and mix well; Finally, add a little dry starch and mix well. This is called "sizing". Sizing can keep the fresh flavor of fish, and make the fillet shape and tender.

3. Put the starched fish fillets in a 3% hot oil pan and fry them until the fish fillets change color.

4. Put a little oil in a wok, stir-fry chopped green onion and Jiang Mo, stir-fry gastrodia elata slices and auricularia auricula, add 15g of fresh soup, 15g of yellow wine, a little salt and monosodium glutamate, stir well and bring to a boil. Then put the fish fillets and gastrodia elata into it and cook for a while, then add a little water starch to thicken it and pour some sesame oil.