Ingredients: Mushrooms, Chinese Cabbage, Red Pepper, Fruit and Vegetable Powder, Salt

Practice:

1. Wash Chinese Cabbage, Mushrooms and Red Peppers

2. Slice the mushrooms and red peppers, cut the Chinese Cabbage into sections

3. Heat the oil in the pot, add red pepper and mushrooms and stir fry. Season with salt and a little fruit and vegetable powder

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Mushroom oil gluten

Ingredients: dried mushrooms, green peppers, oil gluten, soy sauce, sweet noodle sauce

Practice:

1. Wash dried mushrooms and soak them in warm water in advance

2. Cut the green peppers into small pieces for later use, and cut the oil gluten with a knife for later use

3. Add mushroom water

6, cover and boil, crush the oil gluten with a shovel

7, add the sweet noodle sauce, stir-fry with soy sauce evenly, and simmer for three minutes

8, add green pepper blocks and stir-fry evenly, and then take out the pot

2: radish, mushroom and bean curd stick pot

Ingredients: white radish, bean curd stick, black fungus, carrot and dried. Wash and drain the water

2. Wash and cut the white radish into pieces, cut the carrot into small pieces, and cut the yuba into small pieces

3. Tear the auricularia into small flowers, and slice the mushrooms

4. Heat the wok and pour the oil. After the oil is heated, add the Jiang Mo and the mushrooms and saute until the mushrooms are colored. Turn off the fire

5. Add water and bring to a boil

7. Add all the ingredients and bring to a boil

8. Turn to a low fire and cook for about 2 minutes until the radish is soft and rotten

9. Finally, add vegetable and fruit powder to taste, and then add a proper amount of coriander powder to add fragrance.

3. Mushroom kelp tofu soup

Ingredients: kelp, tofu, taro, dried mushrooms, sesame oil, salt, vegetables and fruits. Soak kelp in clear water

3. Add a proper amount of water to the casserole, add ingredients except kelp

4. Bring to a boil, and add kelp

5. Add sesame oil and seasoning to the kelp after it is cooked.