Double Mushroom Bamboo Fungus Soup
Materials
50 grams of hydrated bamboo fungus, 50 grams of hydrated shiitake mushrooms, 50 grams of mushrooms, 50 grams of seasonal greens, 2 grams of monosodium glutamate (MSG), 10 grams of minced ginger, 5 grams of sesame oil, 50 grams of tomatoes, 4 grams of salt, 25 grams of peanut oil, and an appropriate amount of broth.
Operation
1. Bamboo fungus trimmed two heads, cleaned, cut into long square; tomatoes cleaned, peeled and sliced; mushrooms, mushrooms were removed and cleaned and sliced; green leafy vegetables cleaned and cut into sections.
2. frying pan under the peanut oil burned to 50 percent hot, add mushrooms, mushrooms, bamboo fungus soup, tomatoes, after boiling, then add salt, monosodium glutamate, ginger, to be the soup boiled into the leafy greens burned a little bit, drizzled with sesame oil, out of the pot into the large soup bowl that is completed.
Plant steak four treasures
Materials
Water-whipped mushrooms, fresh mushrooms, water-whipped bamboo fungus, bamboo shoots 50 grams each, 200 grams of vegetable buds, monosodium glutamate, soy sauce, sugar, starch, cooking wine, salt, snake oil, chicken oil, sesame oil, soup, cooked lard, each appropriate amount.
Operation
1. The size of the uniformly hydrated mushrooms to remove the roots, remove impurities, wash, squeeze out the water, put into a bowl, add sugar, broth, lard on the steamer for 30 minutes, take out; fresh mushrooms to remove impurities, wash, blanch in a pot of boiling water under the fish, squeeze out the water to be used; will be hydrated bamboo fungus, bamboo shoots to remove impurities, wash, are cut into 5-centimeter-long segments.
2. pot hot, add a little lard, broth, snake oil, soy sauce, cooking wine, salt, sugar, monosodium glutamate, sesame oil, into the bamboo shoots, bamboo fungus mushrooms, shiitake mushrooms with the simmering until the soup is thick, out, the original broth to keep spare. Each item is placed in a shallow bowl, add the original soup. When eating on the finish steaming hot, covered in the basin, remove the buckle bowl.
3. vegetable buds after oil pulling up, and then under the pot, add broth, refined salt burned to taste, start the pot, surrounded by four treasures. Lard frying pan, cooking wine, add broth, soy sauce, refined salt, after boiling, thicken with wet starch, dripping chicken oil, sesame oil, poured on the top that is.