A few mushrooms, 10 grams of minced celery, 10 grams of minced carrots, 1 piece of flat tofu, 10 grams of potatoes, 30 grams of corn flour, a little salt, a little sugar

1. Steam the potatoes in a steamer until soft and then take them out and cut them into pieces. Soak the mushrooms in water until soft and cut them into fine dices and set aside.

2. Stir the flat tofu, diced mushrooms, minced celery, minced carrots, potato cubes and all seasonings together.

3. Form into a round ball with your hands, put it into the oil pan and fry for about 1 minute, then pick it up.

8 large mushrooms, 150 grams of shrimps, and 150 grams of minced pork. A little chopped onion, a little nine-layer pagoda, 100 grams of low-gluten flour, 1 egg, and 160 grams of water. A little pepper and a little sesame oil.

Preparation:

1. Soak the mushrooms until soft, wash and remove the stems, cut flowers on the mushroom flesh and set aside.

2. Chop the shrimps into small pieces, add minced pork and onions, mix well, and embed them into mushroom folds.

3. Mix the flour and eggs into a batter, and dip it into step 2.

4. Heat the pan until it is 8 minutes hot, then follow step 3 and fry until golden brown; add some sesame oil and sprinkle with pepper when eating.

50 grams of shuifacai, 250 grams of soft tofu, 15 grams each of shiitake mushrooms, mushrooms, grilled bran, and bamboo shoots. Cooking wine, sugar, refined salt, ground ginger, monosodium glutamate, starch, vegetarian soup, sesame oil, vegetarian oil.

Method

⒈Put the tofu skin off, mushrooms, grilled bran, and minced bamboo shoots in a large bowl, add minced ginger, cooking wine, refined salt, monosodium glutamate, and dry starch and stir into Tofu puree. Wash the Nostoc. 2. When the oil in the pot is 60% hot, form the mashed tofu into walnut-sized balls with your hands, fry them in the pot until golden brown, use a slotted spoon to remove and drain the oil. 3. Leave a little oil in the pot, add nozzle and meatballs, add vegetarian soup and refined salt, thicken the soup, add MSG and mix well, take out the meatballs and put them on a plate, surround the nozzle and the soup in the pot Thicken the juice with wet starch, pour in sesame oil, and pour it on the meatballs. Cooking wine, sugar, refined salt, ground ginger, monosodium glutamate, starch, vegetarian soup, sesame oil, vegetarian oil.

10 vegetarian meatballs? 3 potatoes? 2 carrots? 1 handful of black fungus? 4 fresh mushrooms

Ingredients

Appropriate amount of oil, appropriate amount of salt Thirteen spices. Appropriate amount of dark soy sauce. Appropriate amount of light soy sauce. Appropriate amount of pepper. Appropriate amount of rock sugar. Appropriate amount of ginger. Appropriate amount of garlic. A little sesame oil

Preparation steps

Editing

1 Peel and roll the potatoes. Knife

2 Peel and cut carrots Hob

3 Soak the fungus in water and wash it.

4 Fresh mushrooms cut into pieces

5 Dumplings of each pigment

6 Pour a little water into the pot, add diced potatoes and carrots, and cook until 7 , 8 mature.

7 Pour in diced mushrooms

8 Pour in light soy sauce and dark soy sauce.

9 Add thirteen incense, salt and pepper.

10 Appropriate amount of rock sugar

11 Slice ginger and dice garlic.

12 Finally, add the meatballs, cover the pot, and cook for a while to reduce the soup. Pour a little sesame oil and serve.