Mushroom fried cauliflower
Materials
Cauliflower 250 grams, 15 grams of mushrooms, chicken broth (made with stewed chicken, boiled chicken thin broth in moderation with water) 200 grams, green onion, ginger 2 grams each, 10 grams of starch, 2 grams of monosodium glutamate, 4 grams of refined salt, 10 grams of chicken oil, 15 grams of peanut oil.
Operation
1. cauliflower washed, de-tipped, broken into small pieces, which is more than with a knife to cut small neat, no knife rust flavor, good-looking and tasty, and then blanch through the boiling water; green onion, ginger washed and shredded; mushrooms were washed, de-rooted, torn in large pieces.
2. pot on the fire, into the peanut oil, hot, put onion, to the fragrance, and then into the chicken broth, salt, monosodium glutamate (MSG), after the boil, the onion, ginger, and then mushrooms, cauliflower code into the pot, with a slight fire to cook and burn, to the taste of the vegetable material, dripping into the starch thickening, add chicken oil, MSG, turn over evenly, that is, into.
Stewed wood ear mushrooms
Materials
50 grams of mushrooms, 25 grams of fungus, ginger, scallion, cooking wine, salt, cooked fat oil, chicken broth, monosodium glutamate, pepper a little.
Operation
1. The fungus, shiitake mushrooms, respectively, soak well initiated, remove impurities, wash, and soak the water clarification retained. Because of soaking mushrooms, fungus water clarification to be used, so, before soaking, mushrooms, fungus should be picked and washed, to remove soil and sand, to impurities, to ensure that the soaking water is clean and usable.
2. Lard, mushrooms, fungus, salt, cooking wine, ginger, scallion in a casserole, add the soaked fungus, mushroom water and chicken broth, first with the martial arts fire to boil, skimming foam, and then switch to simmer until the fungus, mushrooms to taste, pick off the scallion, ginger, add monosodium glutamate (MSG), pepper seasoning that is complete.
Shoulder tofu with mushroom and dried scallop
Materials
Water tofu 300 grams, 50 grams of sliced shiitake mushrooms, 150 grams of milk, 15 grams of green peas, 30 grams of dried scallop, 6 eggs, 15 grams of sliced cooked ham, cooking wine, salt, monosodium glutamate, wet cornstarch, cooked lard, broth, each in appropriate quantities.
Operation
1. egg white knocked into a large bowl, add water tofu, refined salt, monosodium glutamate, milk, stirred evenly, into the soup pot, on the cage with warm water to steam for 20 minutes to take out, do not steam the old, and then use a knife to cut into a diamond-shaped pieces.
2. dry shellfish with warm water, put in a bowl, add cooking wine, broth, steamed on the cage, the two steamed to a different degree, so the two can not be steamed in the same cage, and then poured into a frying pan, add slices of ham, slices of mushrooms, green peas, salt, monosodium glutamate, after boiling with wet starch thickening, dripping with a little bit of oil (lard), poured on the tofu that is complete.