Braised dried seaweed with crystal arrowhead.
Ingredients: arrowhead
Accessories: white gourd, dried seaweed, corn kernels, green beans, onions and ginger.
Seasoning: salt, monosodium glutamate, starch, pepper, sesame oil and cooking wine.
Cooking method:
1, peel arrowhead, cut into hob blocks, cut wax gourd into strips, cook in water, take out of the pot and soak in cold water, and steam dried dried dried seaweed with water, cooking wine and onion ginger.
2. Add a proper amount of water to the pot, add dried sea rice and arrowhead, cook slightly, then add wax gourd, corn and green beans, simmer on low fire after boiling, add salt, pepper and starch, pour sesame oil and add monosodium glutamate.
Features: bright colors, light and refreshing.
Cover-roasted mushrooms
Ingredients: Tricholoma
Accessories: Chinese cabbage, minced meat, shredded onion and ginger, and red pepper.
Seasoning: salt, monosodium glutamate, sugar, soy sauce, water starch, pickled Chili sauce.
Cooking method:
1, slice Tricholoma, blanch with boiling water, take out, wash Chinese cabbage and cut into sections for later use;
2. Light a pan and pour oil. Stir-fry Chinese cabbage, add salt and sugar, add monosodium glutamate, put it in a pan, add a little oil in the pan, add minced meat and stir-fry, add onion ginger, pickled Chili sauce and Tricholoma, stir-fry evenly, add soy sauce, salt and sugar to taste, add red pepper and water starch, add monosodium glutamate, and put it on Chinese cabbage.
Features: fresh, salty and slightly spicy, rich in nutrition.
Sai cubilose
Ingredients: Tremella fuciformis
Accessories: seaweed and medlar
Seasoning: rock sugar
Cooking method:
1, soak tremella in cold water and cut it into filaments, add appropriate amount of water to the pot, add crystal sugar to boil, add tremella filaments to cook until it becomes thick, and put it in a bowl and add Lycium barbarum.
2. Add a proper amount of water to the pot, add the rock sugar to boil, chop the seaweed and cook until it is thick.
Features: The taste is smooth, sweet and nutritious.
Racing shark's fin
Ingredients: Flammulina velutipes
Accessories: day lily
Seasoning: salt, monosodium glutamate, cooking wine, soy sauce, oyster sauce and water starch.
Cooking method:
1. Soak the day lily, control the moisture, tear it into filaments, put it in a colander and fry it until the color becomes dark, and fry the Flammulina velutipes until it becomes soft and take it out for later use;
2. Add a proper amount of stock to the pot, add oyster sauce, cooking wine, soy sauce, salt and monosodium glutamate, add day lily and Flammulina velutipes to taste, put them on both sides of the plate, thicken the soup with soy sauce, pour it on the day lily, add a little stock to the pot, and add oyster sauce, cooking wine, salt, monosodium glutamate and water starch.
Features: Shaped like shark's fin, with unique flavor.
Abalone racing
Ingredients: Pleurotus nebrodensis
Accessories: broccoli, asparagus
Seasoning: salt, monosodium glutamate, cooking wine, oyster sauce, soy sauce, sugar, sesame oil and starch.
Cooking method:
1 Trim Pleurotus nebrodensis into the shape of abalone, heat the oil in the pan, fry until golden, and take it out for later use;
2. Add a proper amount of water to the pot, add oyster sauce, soy sauce, cooking wine, salt, monosodium glutamate and white sugar to taste, put the fried Pleurotus nebrodensis in a medium fire for half an hour, then put it on a plate with broccoli and asparagus, and thicken the soup.
Features: It looks like abalone, fresh, tender and smooth.
Hua dang San xian
Ingredients: Hericium erinaceus
Accessories: Auricularia auricula and chicken breast
Seasoning: salt, monosodium glutamate, sugar, cooking wine, sesame oil and starch.
Cooking method:
1, cut the Hericium erinaceus into pieces, slice the chicken breast, add water to the pot, add salt and onion ginger, boil, add Hericium erinaceus, and take it out for 5 minutes;
2. Add cooking wine, salt, monosodium glutamate, eggs, water starch and cooking oil to the chicken, mix well and marinate for a while, then put it in boiling water and smooth it for later use;
3. Pour oil in a pan, add onion, ginger and garlic until fragrant, cook cooking wine, rinse with a little water, thicken with salt, monosodium glutamate, sugar and water starch, add fungus, cucumber, Hericium erinaceus and chicken in turn, and pour sesame oil and stir-fry evenly.
Features: fresh, salty and light, rich in nutrition.
Fresh mushrooms with vegetables
Ingredients: mushrooms
Accessories: spinach, shrimps and eggs.
Seasoning: salt, monosodium glutamate, sugar, sesame oil and starch.
Cooking method:
1, vertically cut the mushrooms into four fifths to form hemp flower knives, blanch them in boiling water, take them out, add clean water to the pot, add salt, monosodium glutamate and edible oil, and add mushrooms to cook and taste for later use;
2. Add egg white, salt and monosodium glutamate to the shrimps and mix well. Stir-fry until oily. Take out the boiled spinach, chop it up, add a little water, add salt, monosodium glutamate and sesame oil, cook and thicken it out of the pan. Put the mushrooms on the pan for 2 minutes, then take them out and pour in spinach juice and shrimp.
Features: light and palatable, beautiful in shape.
Boiled fresh bacteria
Ingredients: fresh mushrooms
Accessories: bean sprouts, onions, ginger and garlic.
Seasoning: salt, monosodium glutamate, soy sauce, cooking wine, bean paste, dried pepper, pepper powder and fermented soybean.
Cooking method:
1, cut Pleurotus ostreatus, Agaricus bisporus and Coprinus comatus into pieces, put them in a pot in turn, blanch and take them out, and blanch the bean sprouts for later use;
2. Set fire to pour oil in a pan, add lobster sauce and bean paste to stir-fry red oil, then add dried Chili, onion, ginger and garlic to stir-fry, add cooking wine, soy sauce and salt, pour in a proper amount of boiling water, put bean sprouts into a bowl, add mushrooms, bake them to taste, sprinkle with Chili powder, pepper powder and minced chives, and pour in hot oil.
Features: spicy and delicious, fresh and refreshing.
Stewed chicken wings with bailing mushroom
Ingredients: chicken wings
Accessories: Pleurotus nebrodensis, red pepper and coriander.
Seasoning: salt, monosodium glutamate, sugar, oyster sauce, soy sauce and cooking wine.
Cooking method:
1, add salt, monosodium glutamate, soy sauce, oyster sauce, cooking wine and dried starch to the chicken wings, mix well and marinate for a while, and cut the mushroom into pieces for later use;
2. Fry the marinated chicken wings until golden on both sides, pour oil in a pan, add onion, ginger and garlic until fragrant, stir-fry with lark mushroom, add chicken wings, add cooking wine, add appropriate amount of boiling water, add salt, monosodium glutamate, white sugar, soy sauce and oyster sauce to taste, stew for 10 minute on medium fire, and add a little parsley root and red pepper to stir well before taking out of the pan.
Features: fresh, fragrant, soft and rotten, and rich in nutrition.
Stewed towel gourd with three mushrooms
Ingredients: loofah
Accessories: Coprinus comatus, Lentinus edodes, Volvariella volvacea, garlic and onion.
Seasoning: salt, monosodium glutamate, pepper, sesame oil and sugar.
Cooking method:
1, peel the loofah and cut it into pieces, add a little salt and marinate it for a while, then stir-fry it in oil, pour it into a proper amount of water and cook it for later use;
2. Set fire to pour oil, add garlic slices and chopped green onion until fragrant, add Coprinus comatus, Lentinus edodes and straw mushroom, stir fry, add loofah, stew for a few minutes, thicken with salt, sugar, pepper and water starch, and pour sesame oil out of the pot.
Features: light and refreshing, rich in nutrition.
Flammulina velutipes with scallion oil
Ingredients: Flammulina velutipes
Accessories: bean sprouts, medlar and chives.
Seasoning: salt, soy sauce, vinegar, monosodium glutamate and sesame oil.
Stewed mushrooms with chicken
Accessories: mushrooms
Seasoning: salt, monosodium glutamate, soy sauce, cooking wine, dried pepper, pepper, aniseed and fragrant leaves.
Cooking method:
1, add cooking wine, salt, monosodium glutamate, soy sauce, onion and ginger to the chicken nuggets, stir well, and marinate for 15 minutes.
2. Pour the oil, and stir the marinated chicken evenly in the pot; Add soy sauce, sugar, salt, and pour a proper amount of hot water; Add the soaked red mushrooms,
Add pepper, aniseed, fragrant leaves and dried peppers and stew for about 20 minutes.
Features: fresh, salty and refreshing, with unique flavor.