The first course-fried pork with Pleurotus eryngii. Pleurotus eryngii is one of the common mushroom species in the vegetable market. The price is generally 3-5 yuan a catty, which fluctuates with the season and supply. Buying half a catty is enough for a meal.

Ingredients: 2 Pleurotus eryngii, 200g lean meat, appropriate amount of red pepper and garlic sprout, oyster sauce 1 spoon, a little oil, salt and starch.

Practice: 1. Pleurotus eryngii is washed and cut into thin strips. I prefer to buy smaller Pleurotus eryngii. Eating the crisp and small Pleurotus eryngii has a faint mushroom fragrance, which is better than the extra-large Pleurotus eryngii.

2. Cut the pepper with an oblique knife and cut the garlic seedlings into sections.

3. Slice the lean meat and marinate it with starch, cooking wine and a little oil and salt for a while.

4. Heat the wok, pour in a little oil, put the meat slices in the wok, and stir-fry over high heat.

5. Add chopped garlic and red pepper, and stir-fry with the meat slices for fragrance.

6. Finally, pour the sliced Pleurotus eryngii, stir-fry evenly, add a little water to stew it, wait until the Pleurotus eryngii becomes soft, add a spoonful of oyster sauce and a proper amount of salt to taste.

The second course-fried Pleurotus eryngii with barbecued pork sauce

This home-cooked dish doesn't need salt or sugar. You must try it.

Ingredients: 3 Pleurotus eryngii, colored pepper 1 piece, 2 spoons of barbecued pork sauce, oyster sauce 1 spoon, and a little oil.

Practice: 1. Three small Pleurotus eryngii, cut into blocks.

2. One colored pepper, also cut into small squares for later use.

3. Barbecued pork sauce, used for cooking, put two spoonfuls to increase the meat flavor.

4. Heat the wok, add oil and colored pepper and stir fry.

5. Pour the sliced Pleurotus eryngii into the pot and stir-fry with the colored pepper.

6. Pleurotus eryngii will stir-fry some water, add two spoonfuls of barbecued pork sauce, and stir-fry Pleurotus eryngii to soften.

7. Finally, add a spoonful of oyster sauce to freshen up and collect the juice over high fire.

The third way-seafood mushrooms with tomato sauce.

This dish is sweet, sour and refreshing, and children especially like it. Seafood mushrooms have the fresh taste of seafood and retain the crisp and tender taste.

Ingredients: a bag of fresh mushrooms, 3 tomatoes, a little sugar, a little oil and a little salt.

Practice: 1. soak the seafood mushrooms and cut off the roots.

2. There are 3 tomatoes, and cross them with a fruit knife.

3. Adding hot water can easily remove the skin of tomatoes, and then cut the tomatoes into pieces.

4. Heat the wok, pour in the right amount of oil, pour the cut tomatoes into the wok, stir-fry the tomatoes on medium fire, and stir-fry the tomato soup.

5. Add two bowls of hot water, bring to a boil, and boil out tomato juice.

6. Finally, add the seafood mushrooms, boil them over high fire, cook them until soft, and add some salt to taste.

The fourth course-spinach mixed with Flammulina velutipes

Flammulina velutipes is crisp and refreshing, and it is indispensable for hot pot or cold salad. It tastes crisp and fresh when paired with spinach.

Ingredients: Flammulina velutipes150g, spinach, minced garlic, sesame oil, aged vinegar and salt.

Practice: 1. Flammulina velutipes cut off the roots and put them in clear water for soaking.

2. Wash the spinach, remove the roots, cut it into small pieces, blanch it in hot water and take it out.

3. Cut the Flammulina velutipes into sections, put them in a hot water pot, blanch them for 1 minute until cooked, and then take them out.

4. Drain spinach and Flammulina velutipes, add appropriate amount of minced garlic, aged vinegar, sesame oil and salt to make cold sauce, and mix well.

The fifth road-mixed mushrooms with three vegetables

Using Pleurotus eryngii as raw material, adding a little shredded pepper and carrot to increase the color and taste, the dish looks very fresh and appetizing.

Ingredients: one Pleurotus eryngii, one carrot, two green peppers, a little light soy sauce, and appropriate amounts of oil and salt.

Practice: 1. Pleurotus eryngii is cut into filaments, carrots are rubbed into filaments, and green peppers are removed from pepper seeds and cut into filaments for later use.

2. Heat the wok, pour in proper amount of cooking oil, and put the pepper into the wok to burst into fragrance.

3. Add shredded Pleurotus eryngii and stir-fry until soft.

4. Add shredded carrots and stir fry together.

5. Finally, add a little soy sauce and salt, and stir-fry Pleurotus eryngii and carrots.

The sixth course-straw mushroom in oyster sauce

Volvariella volvacea, rich in amino acids, short and round, has very high nutritional value. Many people don't like the fresh flavor of straw mushroom. Simply cooking with oyster sauce is delicious and tastes good.

Ingredients: half a catty of straw mushroom, one colored pepper, a little garlic, 2 tablespoons oyster sauce, and appropriate amounts of oil and salt.

Practice: 1. half a catty of straw mushroom, soak it first, then scrape off the sawdust and mud at the root with a knife.

2. Cut the colored pepper into blocks.

3. Straw mushroom is cut in half.

4. Heat the wok, and add garlic slices and green peppers to the wok.

5. Add the chopped straw mushroom, which is rich in water. Do not add water. After heating, the straw mushroom will separate out some water.

6. After the straw mushroom becomes soft, add 2 tablespoons of oyster sauce, collect the juice and add a little salt to taste.