1, practice one. Raw materials: 80 grams of mushrooms, 10 hearts of vegetables, vegetable oil, sugar, monosodium glutamate, starch, soy sauce, each appropriate amount. Practice: mushrooms soaked in warm water, cut off the root, wash repeatedly, squeeze out the water. Heat oil in the pot, put the mushrooms slightly stir-fried, add soy sauce, sugar, cover and cook to taste. Add monosodium glutamate (MSG), thicken with water starch, drizzle with oil, and serve on top of the sautéed vegetables.

2, practice two. Materials: 100 grams of mushrooms, 100 grams of small vegetables, water starch, oyster sauce, sugar, salt. Practice: small rape to take the heart, clean, mushrooms de-stemmed standby; pour water in the pot to boil, add a little salt and oil, blanch the heart of vegetables and fish out of the plate; pour oil in the pot to heat, down into the mushrooms, stir fry until softened; add the right amount of water, large fire boil after adjusting the oyster sauce, sugar and salt; into a small fire, stewed until the mushrooms are cooked; mushrooms samples on the heart of vegetables, and then drizzle in the pot with a little water starch, to be thickened after the broth. Then drizzle a little water starch in the pot, and when the soup thickens, pour it over the mushrooms and vegetable hearts to be ready.

3, practice three. Ingredients: 100 grams of mushrooms, 100 grams of cabbage, salt, monosodium glutamate, bok choy, soy sauce. Practice: soak the mushrooms, filter the water, put a little oil stir fry a few times, and then put a few drops of soy sauce can be out of the pot to be used. After washing the bok choy, open the stove on the pot to put a small amount of vegetable oil, until the oil surface foam net, that is, under the bok choy stir-fry, put a little salt, monosodium glutamate, consuming oil, add half a small spoon of broth (broth can also be) simmering for two minutes, you can plate, and then fried mushrooms on top of the bok choy.