1, method 1: Warm oil in a hot pan, add onion and garlic, sauté over low heat. Put in the pre-washed and drained water to change the knife sliced mushrooms, stir-fry. Stir-fry until the mushrooms out of water, become soft. Use the water to cover the mushrooms and simmer for a few minutes. Adjust the water starch, pour into the pan, stir fry again, season with a little salt, can be. Fresh mushrooms are out of the pot.

2, method two: the main ingredients: Taito Mushroom 300g. seasoning: salt moderate amount, soy sauce moderate amount, moderate amount of blending oil, parsley moderate amount. The first thing you need to do is to pick small pieces of Mushroom. Blanch them in a pan for two to three minutes. Heat the oil in a pan and add the drained mushrooms. Stir fry for two minutes and add salt. Add soy sauce. Add cilantro, stir fry evenly.

3, method three: starch and water into the wet starch standby; fresh mushrooms to remove the tip, wash, drain, slice into thin slices; yucca slices washed, cut into small slices, take a bowl, put refined salt, soy sauce, sugar, monosodium glutamate, wet starch and a little water and stir well, mixing into the flavor sauce. Pan rack on the fire, put the oil burned to seven or eight percent hot, under the mushroom slices, yucca slices quickly stir-fry a few times, stir-fry until the yucca slices into jade white, and immediately poured into the flavor sauce, will be the pan constantly upside down, the juice a turn thick, dripping sesame oil, out of the pan into a plate.