2. Seasoning: soy sauce (20g), salt (3g), sugar (5g), monosodium glutamate (1g), peanut oil (30g), sesame oil (15g) and starch (3g);
3, water mushrooms to pedicel, repeatedly washed with water, winter bamboo shoots cut into 4 cm long pieces.
4, wok fire, add peanut oil to 60% to 70% heat, add winter bamboo shoots to stir-fry, then add mushrooms, add soy sauce, refined salt, sugar, monosodium glutamate, fresh soup 150g, simmer for about 15min, until the mushrooms are soft and ripe, then inhale marinade to collect fertilizer, and move to the fire to collect juice.