Raw materials: fresh Tricholoma, pea100g, carrot, chopped green onion, shredded ginger and minced garlic, 5g each, 3g salt, chicken essence, sugar and water starch.

Practice: Wash fresh Tricholoma, cut carrots, peel and cut into rhombic slices for later use. Blanch Tricholoma, carrots and peas for later use. Heat the wok with oil, stir-fry chopped green onion, shredded ginger and minced garlic, add all the ingredients and stir-fry, add salt, chicken essence and white sugar, add a little soup and cook slightly, and thicken with water starch.

Cream grilled fish

Ingredients: perch 1 strip, Tricholoma mushroom 50g, tomato125g, cooked potato 50g, 2 cooked eggs 75g, onion 75g, salt, pepper and flour 50g, cream 50g, minced cheese 50g and butter 50g.

Practice: Wash the fish, remove the head and bone, and marinate with salt and pepper for a while. Slice Tricholoma (cooked), tomato, cooked potato and cooked egg respectively, and shred onion. Dip the fish in flour, fry in a pot with 50% hot oil temperature until golden brown, and take out. Put the fish in a baking pan covered with cream. Stir-fry onion until yellow, spread it on a baking tray, add mushrooms, tomatoes and eggs, and code potato chips around it. Pour cream, sprinkle cheese powder, pour hot butter, and bake in the oven at 200℃ for 20 ~ 30 minutes.