1. soak mushrooms, yellow flowers, auricularia auricula and Tricholoma in hot water, and do not pour out the water after washing. Filter out and marinate.

Then, add onion, ginger and pork belly to the soup pot, cook and slice.

Put the sliced mushrooms, yellow flowers, auricularia auricula and Tricholoma into the pot, add meat and broth and stew with mushroom water for 2 minutes.

add salt, chicken essence, soy sauce and seasoning, thicken, add the broken eggs,

take them out and pour them into the soup basin, then pour them on the cooked noodles.

2. main ingredients: 3g of noodles (standard flour), 7g of mushrooms (fresh), 4g of dried mushrooms and 25g of pork (fat and thin).

seasoning: 1g watercress, 5g scallion, 5g ginger, 5g garlic (white skin), 5g soy sauce, 5g starch (pea), 3g vinegar, 2g chicken essence, 5g white sugar and 15g vegetable oil.

Lentinus edodes, dried bean curd, arrowhead, onion, garlic and ginger are all cut into fine particles;

Chop pork, and mix wet starch, soy sauce and white sugar for later use;

chop the watercress;

put oil in the pan and heat it, then add watercress, onion, ginger, garlic, minced meat, mushrooms, dried bean curd and arrowhead, stir-fry until fragrant,

add broth, bring it to a boil at medium heat, add the mixed wet clams and chicken essence, and stir slightly to get the sauce soup;

cook the noodles separately, and add the prepared miso soup when eating.

ingredients: 3g of flour and 25g of pork.

Accessories: 3g of dried mushrooms, 1g of dried auricularia, 1g of dried daylily, 1 soy sauce, 1 tomato,

2g of cooking wine, 2g of onion ginger, 2 aniseed, 3 eggs, 6g of water starch, 5g of salt, 2g of dried pine mushrooms and 13g of clean water.

Steps:

1. Soak the flower mushroom, Tricholoma matsutake, yellow flower and auricularia auricula before going to bed the night before,

Take off the top of the yellow flower early the next day, cut off the roots of auricularia auricula, cut off the stems of mushrooms and slice the mushrooms, and cut the mushrooms into strips;

2. Pork with skin is cooked with onion and ginger, aniseed and cooking wine;

3. Mix the water starch and beat the eggs for later use;

4. After the pork with skin is cooked, take it out, cool it and cut it into large pieces. Slice the onion and ginger.

When the ginger slices are convenient to eat, pick them out and cut a tomato into pieces.

5. Stir-fry corn oil in a wok, stir-fry onion and ginger, stir-fry chopped materials,

stir-fry meat slices, add soy sauce, stir-fry cook the meat soup for a while, and

pour in water soaked in pine mushrooms (this water is very fresh, never!

6. Cook for 2 minutes and add starch. When you see that the soup is sticky, add the beaten egg liquid.

Cook for one minute and turn off the heat (don't stir it after adding the finished liquid to avoid diarrhea);

7. Pass the mixed dough through the noodle machine several times until the dough is suitable in thickness.

Then put on a noodle cutter to make the dough into noodles, cook it in a boiling water pot, take it out and put it in a bowl, and pour the marinade.

raw materials: 2 pieces of dried fragrant mushrooms, 2g of auricularia auricula, 5 mushrooms, 5 pieces of gluten, fresh shrimps (the bigger dried seaweed tastes stronger),

5g of lean meat, 3-4 eggs, 2 star anise, a little starch (raw flour), salt, sugar, cooking wine and soy sauce.

Steps:

1. Soak mushrooms and fungus in boiling water, and marinate meat slices with salt, cooking wine, soy sauce and starch for 2 minutes;

2. Put star anise in the hot oil, stir-fry the meat and take it out for later use, stir-fry 1-2 eggs and dried shrimps and take it out for later use;

3. Hot oil: stir-fry dried mushrooms, fungus, mushrooms or day lilies with scallion and ginger,

add soy sauce, sugar and salt, then add water to boil, add scrambled eggs after boiling,

add starch water little by little after boiling the meat again,

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