Ingredients: Pleurotus eryngii, chicken leg, salt, cooking wine, monosodium glutamate, pepper, soy sauce, white sugar, chopped green onion, Jiang Mo, starch, sesame oil and broth Operation: 1 Chicken leg is diced with a knife, with salt, cooking wine and pepper as the base flavor, and starch is used for sizing. 2. Wash the Pleurotus ostreatus, and fly to the water for later use. Add chopped green onion, Jiang Mo, water starch, soy sauce, a little sugar, monosodium glutamate, salt, pepper, sesame oil and stock to the bowl. 3. Heat the wok, add a proper amount of base oil, and when the wok is heated to 40%, quickly sprinkle with diced chicken and take it out. 4. Leave the bottom oil in the original wok, stir-fry the mushrooms and diced chicken evenly, then cook them quickly in a bowl and beat the oil out of the wok.

Fried snail with Pleurotus ostreatus;

Raw materials: 350g of fragrant snail, 0/50g of Pleurotus ostreatus100g of wild bamboo shoots100g. Seasoning: 50g shallot, salad oil, cooking wine, broth, salt, monosodium glutamate, oyster sauce, soy sauce, fresh fragrance and pepper. Exercise:

1. Blanch the snail in the boiling water of the flavoring wine. Soak Pleurotus ostreatus and wild bamboo shoots separately.

2. Heat the oil in the pot, add the shallots and stir fry, add the broth to boil, scoop up the shallots, add the raw materials, add salt, monosodium glutamate, oyster sauce, soy sauce, fresh fragrance and pepper to taste, and cook until it tastes delicious. Expert advice: use shallots to enhance fragrance.

Zanthoxylum oil sea cucumber;

Ingredients: Pleurotus ostreatus150g, elaborately made sea cucumber, 3g fresh pepper.

Seasoning: soup 400g, salt 5g, chicken powder 2g, oyster sauce 2g, olive oil 10g.

Production: 1, Pleurotus ostreatus and sea cucumber are soaked in boiling water respectively.

2, the soup in the pot, the mushrooms are boiled, the seasoning is tasty, and the thickening is poured into the paper pot.

3. Cut the sea cucumber into pieces and put it in a paper pot.

4. Put olive oil10g in the pot, and 50% of them will be fried with flowers and peppers, and then pour into the paper pot.

Flavor: Chili is fragrant, salty and palatable.

Production key: don't fry pepper powder with too high oil temperature, otherwise it will lose its own fragrance. Pleurotus eryngii with pepper oil jiaozi;

Highlight: Tangyuan and Pleurotus ostreatus are served together, the taste is smooth and tender, and the soup is delicious.

Ingredients: 350g of Pleurotus ostreatus, glutinous rice dumplings100g.

Seasoning: 3g of salt, 2g of monosodium glutamate, 2g of mushroom powder, 30g of chopped green onion, clear soup 100g, chicken oil 10g, 2g of fresh pepper.

Production: 1, small glutinous rice balls are boiled in boiling water 1 min, and Pleurotus ostreatus is soaked in boiling water for 40 seconds. 2, clear soup pot, small dumplings, mushrooms to boil, add salt, monosodium glutamate, mushroom powder to taste, plate, sprinkle with chopped green onion. 3. Heat the chicken oil to 50% heat, soak the flowers and peppers, and then pour them on the chopped green onion together.

Taste: salty and smooth.

Mushroom soup:

Ingredients: rape heart and tofu.

Accessories: Coprinus comatus and Pleurotus ostreatus.

Seasoning: salt, chicken essence, pepper, rice sauce.

Cooking method:

1. Picking rape, cleaning and cutting into sections, dicing Coprinus comatus, cleaning Pleurotus ostreatus, slicing tofu, frying in oil pan until golden brown, taking out and cutting into wide strips for later use;

2. Leave the remaining oil in the pot, add Coprinus comatus and Pleurotus ostreatus and stir-fry for a while, pour a little water, add salt, chicken essence and pepper to taste, bring to a boil, add rice sauce, Chinese cabbage and tofu strips, and cook for a while until the sauce melts and boils.

Features: the soup is delicious and the sauce is rich.

Mushroom Sanhuang Chicken Soup:

Exercise:

1. Sanhuang Chicken 1 only (about a catty), 4 pairs of Pleurotus ostreatus, 4 pairs of Pleurotus eryngii, 2 slices of ginger, 3 onions, 0/0 slices of Lycium barbarum/kloc, 4-6 pieces of jujube (I use jujube slices here).

2. Wash the viscera of Sanhuang chicken, and wash Sanhuang chicken, pork belly mushroom and Pleurotus ostreatus with warm water.

3. Serve the casserole, chicken in cold water, ginger slices and scallions. After the fire boils, skim off the floating foam, add Lycium barbarum and jujube, and simmer 1 hour.

4. Add Pleurotus ostreatus and Pleurotus eryngii and cook for 20 minutes.

5. Add the right amount of salt or a little chicken essence. Cook for 20 minutes.

6. Take out the pot to eat ~ ~ ~ ~

Points to note:

If you add some shredded coconut, it will be more delicious, and the aroma of shredded coconut in delicious chicken soup will be more perfect.

You must pay attention to chicken soup:

Add enough water in cold water at a time. Adding soup in the middle will greatly reduce the taste. Don't burn the chicken soup. Stew slowly. It is best to stew the whole chicken.