Ingredients: tofu 200g, Volvariella volvacea100g, a little green pepper, a little red pepper ingredients: oyster sauce 15ml, salt 2g, ginger slices 3, and water a little.

Practice:

1 tofu slices; Sliced green pepper and small red pepper; Wash straw mushroom and slice;

2 Heat the oil in a frying pan, first saute the ginger slices, then add the tofu slices and fry until both sides are golden;

3 Heat the oil in a wok, add straw mushrooms and stir-fry until fragrant, and add tofu slices and mix well;

4 Add oil consumption and appropriate amount of water, stir well, then turn to low heat and burn for about 5 minutes until it tastes delicious;

5 finally, add green pepper and small red pepper, stir fry a few times, and season with salt.

Straw mushroom beef in oyster sauce material:

Half a catty of straw mushroom, 0/50g of beef/kloc-0, 2 onions, oyster sauce, chicken powder, raw flour, tender meat powder and proper amount of salt.

Practice:

1, slice beef, add raw flour, tender meat powder, salt and a little cooking oil and mix well;

2. Wash the straw mushroom and cut it in half, and cut the onion into sections;

3. Heat the oil in the pan, stir-fry the beef, decant the excess oil and hold it.

4. Heat the bottom oil in the pot, saute the scallions and stir fry the straw mushrooms until they are 90% mature;

5. Stir-fry beef, green onion, oyster sauce and chicken powder a few times. OK!

Volvariella volvacea shrimp material:

Shrimp, 300g straw mushroom150g carrot, 25g rape10g egg1starch, appropriate amount of edible oil, 300g cooking wine (actual consumption is 30g), tablespoon pepper, 3g refined salt and 3g monosodium glutamate1.

Practice:

1. Wash the shrimps, dry them, mix in proper amount of salt, pepper and egg white, and marinate for 10 minute; Wash rape;

2. Add a little salt to boiling water, blanch the straw mushroom, take it out and take a shower; Peel carrots, cook them first and then slice them;

3. Put a proper amount of oil in the pot, heat it to 70%, add shrimp and oil it, remove it when it is slippery and smooth, and pour out the remaining oil;

4. Leave a little oil in the pot, stir-fry rape, carrot slices and straw mushrooms, then return the shrimps to the pot, add wine, salt, water, pepper, wet starch and monosodium glutamate, and stir well.

Roasted towel gourd with straw mushroom

Ingredients: Luffa 2000g, Volvariella volvacea 500g, seasoning: lard 80g, cooking wine 25g, salt 8g, monosodium glutamate 2g, pepper 1 g, pea starch13g, chicken oil15g, and scallion15g.

Practice:

1. Remove the sediment from the root of Volvariella volvacea, wash it with clear water, put it in a boiling pot, then soak it in boiling water.

2. Scrape off the rough skin of the tender towel gourd (be careful not to scrape off the tender green skin), cut it into four strips, remove a little pulp, and cut it into diagonal squares 4 cm long and 3 cm wide. Cut the onion into sections.

3. Put the lard into the pot and burn it to 60% heat. Add the loofah and burn it to make it pour into the colander to drain the oil. Leave 50g of oil in the pot, add straw mushroom, loofah green, monosodium glutamate, salt and pepper to taste, add onion, thicken it with wet starch, put it in a plate and pour chicken oil.

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