1. Stewed mushrooms with fragrant dew
Ingredients: 150 grams of dried new mushrooms. Accessories: 1 piece of ginger, 2 strips of green onion, 1 piece of gauze paper. Seasoning: 750 grams of light soup, 20 grams of Shaoxing wine, 10 grams of chicken fat, 750 grams of water, 30 grams of lard, appropriate amounts of refined salt, MSG, white sugar, etc.
Method: Soak the mushrooms in water for 10 minutes, cut off the stems and wash them, then soak them in 750 grams of water for 15 minutes, pick them up and absorb the water, filter the water in which the mushrooms are soaked and set aside; Put dry mushrooms into a stew pot, first add lard and mix well, then add chicken fat, Shaoxing wine, sugar, monosodium glutamate, ginger and refined salt; put the soup and filtered ancient water into the wok and cook until Roll slightly, pour into a cup, cover the cup, put it in a cage and simmer over high heat for 20 minutes, take it out, remove the ginger and green onion, skim off the oil on the soup surface, then seal it with gauze paper and serve.
2. Qingzui Flower Mushroom
Ingredients: 250 grams of flower mushrooms, 1 chicken shell, 100 grams of lean meat, 50 grams of raw chicken fat, 500 grams of soup, Sichuan pepper , refined salt and MSG in appropriate amounts.
Method: Cut off the stems of the mushrooms, wash them, soak them in boiling water with chicken oil, and put them into a stew pot. Wrap the Sichuan peppercorns with cloth and put them in. Soak the chicken shells and lean meat in boiling water for a while, remove them, cover them with mushrooms, add soup and refined salt, steam them in a steamer for about 1 hour, take them out, remove the chicken shells, lean meats, chicken fat and Sichuan pepper, and make sure the soup is salty Just make it light.
3. Grilled mushrooms
Ingredients: half a pound of mushrooms, 30 ml of soy sauce, 20 ml of vinegar, 20 ml of water starch, a small spoonful of chicken essence, chopped green onion, minced ginger, salt , white sugar, black pepper.
Method: Soak the mushrooms in rice washing water for 10 minutes. In order to remove the sediment under the cap, then remove the stipe of the mushroom and use a small toothbrush to remove the sediment from the gaps on the back of the cap. Wash well. Use a diagonal knife to cut the mushroom into 1-1.5 cm thick slices. Heat the pan, add about 20 ml of oil. When the oil temperature is about 60%, add the chopped green onion. Stir-fry for a few times. Pour in the sliced ??mushrooms and stir-fry for about 1 minute. Then add soy sauce, vinegar, and about 50 ml. of water, then cover the pot and simmer for 5 minutes. When one-third of the water is reduced, add minced ginger and a little bit of sugar. When the mushrooms are colored, add chicken essence. If you don't think it's salty, add a little salt. You can add some black pepper according to your personal taste. pink. Thicken with water starch and remove from the pot.