The raw materials are Lentinus edodes150g and winter bamboo shoots100g. 2g of refined salt, monosodium glutamate 1g, 0.5g of cooking wine, 5g of onion, 2g of ginger, 20g of chicken soup or broth, 3g of water starch, 20g of vegetable oil and a proper amount of sugar.

Production method: Soak the mushrooms, take them out and shred them. Cut winter bamboo shoots into shreds slightly thinner than mushrooms and blanch them in water. Scallion and ginger are cut into filaments. Put the onion and ginger into a small bowl; Add salt, cooking wine, monosodium glutamate, sugar, starch and chicken soup to make juice. Heat the wok, add oil to heat it, add mushrooms and shredded winter bamboo shoots, stir fry, then pour in the prepared juice, stir fry evenly and serve. Better pour some chicken oil on it. Roasted zucchini and mushrooms

The raw materials are 400g of zucchini, 40g of water-soaked mushrooms, 5g of onion, garlic, minced rice15g, 5g of cooking wine and 0g of clear soup180g. 4g of refined salt, 2g of monosodium glutamate, 0/0g of wet starch/kloc-,40g of peanut oil and 5g of sesame oil.

Production method: peel the zucchini, remove the pulp, cut it into strips, add boiling water to scald it slightly, take it out and drain it. Put a frying spoon in medium fire, add oil to 60% heat, add onion and garlic to stir fry until fragrant, add mushrooms, cooking wine and clear soup, add zucchini strips and salt, simmer until zucchini is soft and rotten, add monosodium glutamate and wet starch, mix well and pour sesame oil on it. Velvet antler and mushrooms

primary raw materials

200g of water-soaked mushrooms, 300g of green vegetables, 50g of magnolia slices, 2g of velvet slices, 75g of lard, 20g of Jiang Mo10g, 200g of refined salt, monosodium glutamate, cooking wine and clear soup.

Production steps

1. Dip the antler slices into 20 ml of Chinese liquor to obtain antler soaking solution, and keep the soaked antler slices for later use.

2. Put the pot on the fire and add lard. When the oil is hot, first put Jiang Mo in the pot, then put mushrooms and vegetables in the pot, stir-fry with a spoon, add monosodium glutamate, cooking wine, salt, broth and velvet antler to soak in wine, stir well with a spoon, and collect the juice. When the juice is thick, hook it into the flowing water, take the pot and put it on the plate, and decorate the pickled deer antler slices on the plate.

Korvasienimuhennos

Raw materials include 50g dried mushrooms, chicken breast and fish 100g, 3 egg whites, ham and green beans 10g, and 25g meat rolls. Lard 1 00g, brine15g, monosodium glutamate10g, refined wine10g.

Production method: Wash the mushrooms with boiling water, remove the stalks, put them in a boiling water pot, take them out and wash them. Chop chicken breast and fish (boneless, spineless, skin and white tendons) into mud with a knife and put them in a bowl. Add egg white, starch, proper amount of water, and a little monosodium glutamate, cooking wine and salt water to make a paste. Then add a little lard and mix well. Spread the paste evenly on the back of the mushroom, put 1 green beans in the middle of the paste, sprinkle some chopped hams, put them on a plate one by one, steam them in a cage, take them out, and decant the soup from the plate. Put the pot on high fire, add lard, add 1 tbsp fresh soup, add monosodium glutamate, cooking wine and salt water, bring the juice to a boil, hook it with starch and burn it on the mushrooms.