Double mushroom and bamboo fungus soup

Ingredients: 50 grams of bamboo fungus, 50 grams of shiitake mushrooms, 50 grams of mushrooms, 50 grams of seasonal green leafy vegetables, 2 grams of MSG, and 10 grams of minced ginger. , 5 grams of sesame oil, 50 grams of tomatoes, 4 grams of refined salt, 25 grams of peanut oil, and appropriate amount of stock.

Operation 1. Trim off both ends of bamboo fungus, wash and cut into long cubes; wash tomatoes, peel and slice them; remove impurities from mushrooms and shiitake mushrooms, wash and slice them; wash and cut green leafy vegetables into sections. 2. Heat peanut oil in a wok until it is 50% hot. Add shiitake mushrooms, mushrooms, bamboo fungus stock and tomatoes. After boiling, add refined salt, monosodium glutamate and minced ginger. After the soup boils, add green leafy vegetables and lightly heat them. Drizzle with sesame oil. , take it out of the pot and put it into a large soup bowl.

Efficacy Dictyophora fungus is tender and delicious, containing carbohydrates, crude protein, crude fat and other ingredients. It has the effect of lowering blood pressure and blood cholesterol, and can effectively reduce intestinal wall fat and prevent obesity. Our country calls Bamboo fungus the "King of Mountain Treasures". Bamboo fungus is paired with shiitake mushrooms and mushrooms. It is delicious and has a wide soup. It can be eaten as a vegetable or as a soup. It is light but not thin, thick but not greasy. It is often used as a treatment for coronary heart disease, high blood pressure, high cholesterol, arteriosclerosis, cancer and the elderly with physical weakness. , nutritional and health-care dishes for weak people with insufficient Qi and blood.

Four Treasures of Vegetable Steak

Ingredients: 50 grams each of shiitake mushrooms, fresh mushrooms, bamboo fungus, and bamboo shoots, 200 grams of vegetable sprouts, MSG, soy sauce, sugar, starch, and cooking wine , refined salt, snake oil, chicken fat, sesame oil, stock, and cooked lard in appropriate amounts.

Operation 1. Remove the roots and impurities of the evenly sized shiitake mushrooms, wash them, squeeze out the water, put them into a bowl, add sugar, stock, and lard, steam them in a basket for 30 minutes, then take them out. ; Remove and wash the fresh mushrooms, blanch them in a pot of boiling water, take them out, squeeze out the water and set aside; remove and wash the water-coated bamboo fungus and bamboo shoots, and cut them into 5 cm long sections. 2. Heat the pot, add a little lard, stock, snake oil, soy sauce, cooking wine, refined salt, sugar, monosodium glutamate, sesame oil, add bamboo shoots, bamboo fungus, and shiitake mushrooms and simmer until the soup thickens, take it out and keep the original soup. spare. Arrange everything in a shallow bowl and add the original soup. When eating, after steaming and heating, place it in a basin and remove the bowl. 3. Remove the cabbage buds from the oil and put them into the pot. Add the stock and refined salt and cook until the flavor is released. Remove from the pot and surround the four treasures. Heat a pan with lard, add cooking wine, add stock, soy sauce, and refined salt. After boiling, thicken with wet starch, pour chicken oil and sesame oil on top, and serve.

Effects: This dish is cooked with the main ingredients of four kinds of mountain delicacies: bamboo fungus, bamboo shoots, shiitake mushrooms, mushrooms and vegetable sprouts. Fresh and light, you won't get tired of eating it. Dictyophora and bamboo shoots have weight loss effects. Shiitake and mushrooms have the effect of improving human immunity. Rapeseed sprouts are rich in vitamins and plant cellulose, which have the effect of moisturizing and losing weight. This dish is relatively rich in vitamins, proteins and minerals, and has very low fat content. Regular consumption by middle-aged and elderly people can prevent diseases, lose weight and delay aging. It has an auxiliary therapeutic effect on senile hypertension, hyperlipidemia, and high cholesterol.