-Ingredients-

Enoki mushrooms 1 handful, carrots 1 carrots 2 peppers, oil and salt

-Doing method-

1. materials cleaned and processed with a knife; 2. hot pan and cool oil, add carrots into the sauté; 3. sautéed until carrots out of the red oil, when the enoki mushrooms into the sauté; 4. sautéed until the enoki mushrooms slightly soften when added green pepper; 5. green pepper shredded stir-fried brown, add the appropriate salt seasoning, served on the plate. When the mushroom is slightly softened, add the green pepper; 5. Add salt to taste after the green pepper is browned, and serve on a plate.

Kimchi mushrooms in tomato sauce

-Ingredients-

500g of kimchi mushrooms, 1 tomato, 2 tablespoons of tomato sauce, oil and salt

-Methods-

1. Wash the tomatoes and cut them into pieces. 2. Cut the roots of the kimchi mushrooms, break them apart, and blanch them. 3. Heat oil in the pan, and sauté the tomatoes for three minutes. 4. Pour in the tomato sauce, and continue to sauté. Tomato sauce, continue to stir fry, add the right amount of water to the tomatoes fried; 5. Pour into the blanched enoki mushrooms, put the right amount of salt and stir fry can be.

Mixed mixed vegetables

-Materials-

1 small handful of mushrooms, carrots 1 / 3 celery 1 small handful of dried fungus 10 grams of soy sauce, vinegar, ginger moderate amount of sesame oil, salt, vegetables and fruits moderate amount of powder

-Doing method-

1. fungus soaked, wash the vegetables, carrots cut into julienne strips, celery cut into segments; 2. blanch in boiling water for half a minute, fish out of the dipped into ice water, gently squeeze out the water; 2. put in boiling water to blanch for half a minute, fish out of the water, gently squeeze out the water. Ice water, gently squeeze out the water; 3. fungus also blanched, fished out and cooled; 4. all into a large bowl, add seasonings and mix well; 5. hot oil in the pan, add the ginger fried; 6. pour on top of the vegetables and mix well can be.

Braised tofu with enoki mushrooms

-Ingredients-

200g enoki mushrooms, 400g tofu, veggie oyster sauce, soy sauce, ginger, oil, salt, veggie powder to taste

-Method of preparation-

1. Remove the roots of enoki mushrooms, wash them well, and then soak them for 10 minutes in cold water. 2. Wash tofu well and cut it into cubes. 3. Blanch tofu and drain the water. 4. Drain; 4. blanch the enoki mushrooms in a pot and drain; 5. add vegetable powder, salt, vegetarian oyster sauce, soy sauce, and water in a bowl to make a bowl of sauce; 6. heat a frying pan, stir-fry the ginger in the pan, and then pour in the bowl of sauce; 7. heat the sauce, and then add the tofu to the pan and cook. Shake the pan at the right time to make sure the tofu is evenly flavored. 8. 5 minutes later, add the enoki mushrooms to the pan and cook with the sauce. 9. Reduce the soup over high heat to taste, then turn off the heat and serve.

Cucumber and enoki mushroom rolls

-Ingredients-

Cucumber 300 grams, enoki mushrooms 80 grams of carrots, 2 tablespoons of balsamic vinegar 4 grams of soy sauce, 2 grams of salt, vegetables and fruits powder

-Methods-

1. cucumber peeled, thinly sliced; 2. carrots cut into julienne strips, enoki mushrooms cut off the head; 3. carrot julienne strips and enoki mushrooms blanched and set aside; 4. 4. mix bowl of juice: soy sauce + vinegar + salt + vegetable powder mix well; 5. a cucumber slices add blanched enoki mushrooms; 6. in the addition of carrot strips, all rolled up; 7. and then splash the sauce to the cucumber rolls; 8. eat when stirring well can be.

Recipe

Bean skin and mushroom rolls

-Ingredients-

2 sheets of bean skin, 1 small handful of mushrooms, 5 grams of soy sauce, 2 grams of corn starch, 1 tablespoon of vegetarian oyster sauce, 5 grams of salt

-Doing-

1. Prepare all the ingredients and set aside. 2. Wash and cut off the end of the needle mushrooms. Cut the skin into small handfuls; 3. Cut the skin of the beans into the right size, put the mushrooms on the skin; 4. Roll up the skin of the beans, and then insert a toothpick to fix it; 5. Pour 200 ml of water into a bowl, add soya sauce, vegetarian oyster sauce, salt and corn starch to thicken the gravy; 6. Heat up the oil in a pan, put the rolls of mushrooms on the skin of the beans in the pan, pour in the sauce, and then cook on a medium-low fire for 5 minutes to get out of the pan.

Recipes|

Sprouts

- Ingredients-

150 grams of mushrooms, 250 grams of mung bean sprouts, pepper, vegetable oil, salt, vegetables and fruits powder

-Methods-

1. Cut off the roots of the mushrooms and tear them into small bundles; mung bean sprouts, pick the skin of the beans; pepper, cut into julienne strips; 2. Heat the oil in the pan and saute the mushrooms, soften slightly, and then the mung bean sprouts; 3. After softening the mung bean sprouts; 3. mung bean sprouts into the pot, turn on the heat, quickly stirring; 4. mung bean sprouts slightly transparent break into the colorful peppers; 5. adjust the salt and vegetable powder and continue to stir fry for five seconds, and then remove from the fire out of the pot and set the plate.

Recipes | Jumping Frog Love

Tomato Rice Cake Vegetable Soup

-Ingredients-

Small packet of enoki mushrooms, two tomatoes, half a carrot, half a packet of rice cakes, one corn, two slices of cabbage, salt, a little vegetable oil

-Methods-

1. Peel the skin off tomatoes and cut them, cut carrots into cubes, and cut the corn into chunks; 2. Wash the enoki mushrooms and soak the rice cakes; 3. Heat a little oil in a pan, pour in the tomatoes and stir-fry over high heat; 4. Continue to add the carrots and stir-fry over high heat for a few minutes; 5. Add the appropriate amount of water and boil over high heat; 6. Add the corn and enoki mushrooms. Add salt to taste. Cook over high heat for 10 minutes; 7. Once boiling, add rice cakes and cook over high heat for 5-8 minutes to boil; 8. Finally, add a few slices of cabbage.