The raw materials are Lentinus edodes150g and winter bamboo shoots100g. 2g of refined salt, monosodium glutamate 1 g, 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.

The production method comprises the following steps: firstly, expanding mushrooms, taking out and cutting into shreds. Cut the winter bamboo shoots into shreds slightly thinner than the mushrooms, and blanch them in water. Onions and ginger are cut into filaments. Put the onion and ginger into a small bowl; Add salt, cooking wine, monosodium glutamate, sugar, starch and 20g chicken soup to make juice. Heat a wok, add oil to heat it, add mushrooms and shredded winter bamboo shoots, stir-fry until fragrant, then pour in the prepared juice, stir-fry evenly and serve. Better pour some chicken oil on it. Roasted zucchini and mushrooms

Ingredients: 400g of zucchini, 40g of water-soaked mushrooms, 5g of minced onion and garlic15g, 5g of cooking wine, and 0g of clear soup180g. 4g of refined salt, 2g of monosodium glutamate, 0g of wet starch10g, 40g of peanut oil and 5g of sesame oil.

Production method: peel the zucchini, remove the pulp, cut it into strips, scald it with boiling water, remove and drain. Put a frying spoon on medium heat, add oil to 60% heat, stir-fry onion and garlic, add mushrooms, cooking wine and clear soup, add zucchini strips and salt, stew on low heat until zucchini is soft and rotten, add monosodium glutamate and wet starch, mix well and sprinkle with sesame oil. 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, 20g of refined salt, 20g of monosodium glutamate, 20g of cooking wine and 20g of clear soup.

Production steps

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

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

Korvasienimuhennos

Ingredients: 50g of dried mushrooms, 50g of chicken breast and fish100g, 3 egg whites, chopped ham and green beans10g, and 20g of 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 pot, roll them, take them out and wash them. Chop chicken breast and fish (bones, spines, skin and white tendons have been removed) into mud with a knife and put them in a bowl. Add egg white, starch, proper amount of water, a little monosodium glutamate, cooking wine and salt water to make a paste. Then add a little lard and mix well. Spread the batter evenly on the back of the mushrooms, put 1 green beans in the middle of the batter, sprinkle some chopped hams, put them on a plate one by one, steam them in a cage, take them out, and pour out 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, boil the juice, hook in starch and burn it on mushrooms.