1, stir-fry fresh shredded gastrodia elata.
Wash fresh gastrodia elata with clear water, blanch in boiling water for 3-5 minutes, fish out, cool and shred. Wash and shred green peppers. Put an appropriate amount of oil in the pot, heat it, add fresh shredded gastrodia elata and stir-fry for a while, then add shredded green pepper and stir-fry until cooked, and add a little salt and monosodium glutamate to serve.
2, fresh gastrodia elata poached eggs
Wash fresh gastrodia elata with clear water, blanch in boiling water for 3-5 minutes, take out, cool, peel and shred. Add water to the pot, put the fresh shredded gastrodia elata into the pot and cook for 3 minutes, then beat in the eggs and cook them. After taking out the pot, add the white sugar and slowly mix well until the white sugar melts.
3. Steamed eggs with fresh gastrodia elata
Wash the fresh gastrodia elata with clear water, blanch it in boiling water for 3-5 minutes, pick it up, cool it, peel it and cut it into pieces. Beat the eggs into a steamer and stir well. Then put chopped green onion, gastrodia elata powder, salt and sesame oil into the egg steamer, mix well and add appropriate amount of water. Place the steaming basin in an atmospheric steamer with strong fire and steam for 15 minutes.
4. Steamed carp with fresh gastrodia elata
Wash the fresh gastrodia elata with clean water, blanch it in boiling water for 2-3 minutes, pick it up, cool it, and cut it into 2 cm wide and 3 cm long slices for later use. Scale, viscera and wash the fish. Put the slices of Gastrodia elata into the head and belly of the fish, then put the fish into an enamel basin, add appropriate amount of onion, ginger and clear water, put it in a cage and steam it with strong fire for about 30 minutes. After the fish is steamed, remove the onion and ginger.
Boil the clear soup, sugar, salt, monosodium glutamate, pepper and sesame oil in the pot, thicken it with water and pour it on the head of Gastrodia elata.
5. Fried fish fillets with fresh gastrodia elata and auricularia auricula
Wash the fresh gastrodia elata with clean water, blanch it in boiling water for 3-5 minutes, pick it up, cool it, and cut it into slices with a width of 2 cm and a length of 3 cm for later use. Cut the washed fish head and tail, cut it open from the back, cut everything in half, and remove the bones and skins. Take 300 grams of fish and slice it with an oblique knife.
Add10g yellow wine, a little salt and monosodium glutamate to the fish fillet and mix well; Add 1 egg white and mix well; Finally, add a little dry starch and mix well. This is called "sizing". Sizing can keep the fresh flavor of fish, and make the fillet shape and tender. Stir-fry the starched fish fillets in a 30% hot oil pan. When the fish fillets change color, take them out of the pan for later use.
Put a little oil in a wok, stir-fry chopped green onion and Jiang Mo, stir-fry gastrodia elata slices and auricularia auricula, add150g of fresh soup,15g of yellow wine, a little salt and monosodium glutamate, stir well and bring to a boil. Then put the fish fillets and gastrodia elata into it and cook for a while, then add a little water starch to thicken it and pour some sesame oil.