The following are recipes from very common small restaurants in Beijing, for reference:

Vegetarian recipes:

Outside braised seafood dishes (provided by Endless Lamp)

Bird's nest and honey lotus

Materials: Bird's nest, half a tael

A Ingredients: red thorns, 20pcs

Ice sugar, 5two

Lotus seed (蓮子). Raw) half a catty

Gan Qi 1 two

Methods:

1. Wash the nest bird's nest and soak in water for two hours to spare.

2. Stew pot put the right amount of water plus material A, with electric pot stew 1 hour can be.

Crispy cashews

Materials: 15 mushrooms

A material: jade powder

toothpick

B material: ginger

nine layers of tartar

Sugar

Soy sauce

Miso

Scented oil

Methods:

1. soften mushrooms, remove the head, squeeze the water, cut with a knife. The water is squeezed dry, cut with a knife in the shape of a cross with a toothpick to fix the shape of the body and then dipped in cornstarch

(not too much)

First time with a toothpick to fry the shape of, and then remove the toothpick to fry the second time to stand by.

2. Heat 1 tbsp of oil in a wok and pour in ingredients B, in that order, add a little water and simmer over low heat until it becomes sticky

. Pour the finished product of Method 1 into the pan and mix well.

Note: More sugar is needed to match the sauce

Reunion

Materials: Crust material

Material A: one kilogram of high-gluten flour

4 taels of salad oil

5 taels of water

3 taels of sugar

Material B: Puff Pastry material

one kilogram of low-gluten flour

8 taels of salad oil

This is the first time that a person has to use a low-gluten flour for a pastry, so it is not necessary to use a low-gluten flour.

Material C: green bean paste or red bean paste

Method:

1. Ingredients A and B are mixed well and set aside.

2. Material A finished one tael, material B finished half a tael, mixed together with a tool to flatten, the center package

green bean paste or red bean paste can be made into a round, with medium temperature deep-fried to golden brown can be.

Floating gold at the bottom of the lake

Ingredients

A ingredient: half a tael of bird's nest

Korean matsutake mushrooms (half a can)

10 mushrooms

B ingredient: 1 ginseng

Salt

Miso

scented oil

How to use it:

1. soften mushrooms and wash, fry with medium temperature oil until golden brown. Deep fry the mushrooms in medium temperature oil until golden brown and set aside.

2. Soften and rinse the bird's nest.

3. Korean matsutake mushroom slices.

4. Pour water into a pot and add ingredients 1, 2, 3, and ingredient B to steam for 1 hour.

The Lotus Seed

Materials: 10 mushrooms, 10 shutters, 10 pieces of cabbage

Material A: 4 lotus seeds

4 dates

2 pieces of angelica

Material B: monosodium glutamate

Salt

Scented oil

Practice:

1) soften the mushrooms and wash them, and then cut the shutters into slices. Cut the slices and set aside.

2. hairy vegetables wash and spare.

3. pot hot pour the right amount of water to boil and add material A and then add method 1 and 2 and material B steamed 60 minutes

clock can be.

Various

Materials: 1 bowl of peanuts with skin removed

3/4 bowl of rice

Cornstarch

Scented oil

Materials A: 10 mushrooms

10 black dates

10 white fruits

6 carrots

1 pair of beans

Maoteen

Maoteen, 1 tael Ingredient B: Vegetarian oyster sauce

Sugar

Miso

Salt

Ingredient C: cornstarch

Water

How to make it:

1. Soak peanuts and rice in water for four hours, then strain and dry them and add three bowls of water, break them up in a juicer, and then filter them through gauze and pour them into a pot and boil them over a low heat, adding miso, salt, cornstarch, thickening (not too thick) pour

steam in a medium bowl for 10 minutes and snap into a dish and set aside.

2. Heat 2 spoons of oil in a pan, add Ingredient A and stir-fry for 2 minutes, add water and bring to a boil, add Ingredient B and mix in, then add Ingredient C to thicken the sauce and pour onto a plate with a little sesame oil.

Translucent cold

Materials

A Ingredients

Egg yolks 8

Orange juice 5 bottles (big bottle)

Lemon 1

Cherries 10 (canned)

Ice half a kilogram

Honey a little

Practice:

1. Egg yolks beat and mix well and set aside.

2. Juice the lemon and set aside.

3. Cherries open the can and take out the cherries, the juice left behind.

4. Pour the orange juice into the vessel and add the method 1.2.3. Mix well and add ice.

West Lake hairy vegetable

Materials: chili pepper, sugar, black vinegar, hairy vegetable 2 money

A material: 3 mushrooms

Barrel bamboo shoots 3 two

Carrot a little

Ginger a little

Golden mushrooms 2 two

Pineapple 2 two

B material: monosodium glutamate

Salt

Vinegar

Too much vinegar

Too much vinegar

Too much salt

To make the soup.

Powdered rice

Scented oil

Material C: Celery

Cilantro

How to make it: Cut all the ingredients into julienne strips

1. Wash and cut off the hairy vegetables with salted water.

2. Mushrooms softened and shredded, popping incense, chili peppers, sugar, black vinegar, will be material A and the order of method 1 in the pot

Stir-fry for 3 minutes with an appropriate amount of water to boil and add material B thickened with cornstarch to be served sprinkled on the material C that

can be.

Life is better than South Mountain

Materials: Shiitake mushrooms head 2 two

A material: 4 eggs

Miso

Salt

Whole milk powder two tablespoons

B material: miso

Salt

Shredded ginger

Shredded sesame oil

Procedure:

1. head washed and dried, flattened with ingredient A and mixed well for 30 minutes and then steamed in a steamer for 30

minutes standby.

2. Put some water in the pot and add ingredient B, then add method 1 into the steamer and steam for another 40 minutes.

Purple Mushroom

Ingredients: 20 mushrooms, ? tael of white sesame seeds

A Ingredients: 1 tablespoon of flour

5 tablespoons of white flour

B Ingredients: 1 tablespoon of five-spice powder

1 tablespoon of soy sauce

1 tablespoon of soy sauce sauce cream

3 tablespoons of sugar

A pinch of monosodium glutamate

Methods.

1. Soften and rinse the mushrooms, remove the stems and squeeze out the water, and cut them into strips.

2. Sauté white sesame seeds.

3. Add ingredient A to recipe 1 and mix well.

4. Heat a wok and pour in some oil and deep fry Method 3 twice until crispy.

5. Heat 1 tbsp of oil in a wok, add Ingredient B and half a bowl of water, cook until sticky, then add Ingredient 4 and mix well

Sprinkle with white sesame seeds.

Ear of freshness

Ingredients: yellow ear, half a taels

10 mushrooms

matsutake mushroom, half a can

carrots

vegetarian oyster sauce

vegetable flavoring

sugar

salad oil

Materials A: taiwanese flour

water

Materials B: aojiru (green river), water

Materials C: water

Materials B: water

Materials E: water, water and water, water and water. Vegetables

Miso

Salt

Scented oil

Method:

1. Wash and soften the yellow ear and set aside.

2. Soften and wash the mushrooms and cut them into rounds.

3. After the pan is hot, pour two spoons of oil will be method 1.2 and matsutake mushrooms, carrots and oyster sauce stir fry for two minutes, then add

a small amount of water (to oyster sauce flavor, if the flavor is not enough to add or subtract according to personal taste), add flavoring and

sugar, and then add the material A thickening can be.

Note: If you cover the finished product with plastic wrap, it will be more delicious after steaming for about half an hour.

Cook the green vegetables and add Ingredient B to the side of the plate.

Ling Rui Huaxiang

Ingredients: 15 mushrooms

A ingredient: tomato sauce

Miso

Sugar

Tomato powder

B ingredient: chili pepper

Sugar

Black vinegar

Bamboo shoots, 1 sprig

Mushroom leg, 6 sprigs

Carrot, 6 pieces.

Shantung cabbage stems 2 taels

Salt

Miso

Sweet peas

Seasonal greens

C Ingredient C: cornstarch

Water

Scented oil

Practice:

1. soften mushrooms and remove the head, squeeze out the water and cut them into strips with scissors, and then mix ingredient A together with medium-warm oil. The first step is to fry the mushrooms in warm oil

two times and reserve them for later.

2. Heat two tablespoons of oil in a pan and stir-fry Ingredient B for two minutes, then add water and bring to a boil.

3. When the wok is hot, add 1 tbsp of oil and cook the ingredients of Ingredient 2, then add the ingredients of Ingredient C to thicken the sauce

and sprinkle some sesame oil on it.

Threads

Ingredients: 4 taels of yellow noodle threads

5 mushrooms

A Ingredients: 1 tael of mushroom head

Chili pepper

Sugar

Black vinegar

6 taels of Shandong cabbage

2 taels of straw mushrooms

1 tael of carrots

1 egg (for the first crispy)

B Ingredients: 2 tael of yellow noodle threads

2 taels of Chinese mushrooms

2 taels of red radish

1 egg (for the first crispy)

B Ingredients: Flavored Vegetables

Powdered Rice

Water

Scented Oil

Pepper

Salt

C Ingredients: Cilantro

Celery

Practice:

1. Cut the noodle threads into 5 centimeters long, soak them in water and reserve them for another day.

2. Mushroom head soaked soft squeeze dry and flatten with egg, salt, monosodium glutamate, sugar mix well first popping aroma standby.

3. Soften the mushrooms and cut into julienne strips. The ingredients A order into the pan fried 3 minutes with the right amount of water and then add < / p >

method 1.2 pour into the pan and boil for 10 minutes, then add the ingredients B mix well and then thickening (this dish should have < / p >

pepper flavor) to be served before sprinkling with the ingredients C can be.

Groups of stars

Materials:

Material A: dried bean skins

flour

double slices of bean buns

shiitake mushrooms 5

golden mushrooms 4 two

carrots 2 two

Material B: cinnamon powder

five spice pepper

spice oil

vegetarian Oyster Sauce

Material C: Flavored Vegetables

Salt

Sugar

Salad Oil

How to Make: Shredded Mushrooms

1. Soften mushrooms, wash and shred, and deep-fry the bean buns to a golden brown color in medium oil, then shred and set aside.

2. Pour two spoons of oil into a hot pan and add ingredient B, then pour in ingredient A and method 1 plus ingredient C and mix well.

Cool and then wrap the bean curd into strips with toothpicks.

3. Mix the flour with water and Ingredient D and mix well, then dip the finished product of Ingredient 2 in medium temperature oil and deep fry it in Ingredient 3

to turn it into yellow color.

Six-color Skewers

Materials:

A Ingredients: 15 pieces of shiitake mushrooms

15 Konjac jelly balls

15 white fruits

15 pieces of green peppers

15 slices of carrots

15 mushrooms

B Ingredients: Eggs

Flour

Miso

A little bit of salt. p>

Salt

Sugar

C: Sweet Potato Powder

Tomato Sauce

Pepper

How to make it:

1. Wash and cut the bell pepper, carrot, and mushrooms into cubes.

2. Use a large toothpick to make a skewer of Ingredient A.

3. Add water to Ingredient B and mix well, then coat Ingredient 2 with potato starch and deep-fry in medium-high-temperature oil until golden brown,

then sprinkle with pepper and tomato sauce.

Wanjiaxiang

Materials:

Material A: 3 mushroom heads

4 eggs

sugar

miso

salt

scented oil

pepper

chili powder

Material B: 2 eggs

miso

some salt A pinch of salt

A pinch of sugar

1 tablespoon of whole milk powder

Methods:

1. soften and rinse the head of the mushroom, squeeze out the water and flatten it for the second time, and then add Ingredient A and mix it well.

2. Pour three spoons of oil into a hot pan, add ingredient 1 and stir-fry, then add ingredient B and mix well, then wrap in plastic wrap and steam for 40 minutes.

3. Heat up the pan and pour in some oil and deep-fry in medium temperature oil until golden brown.

Golden Jade

Materials:

Material A: Vegetarian Vegetable Slices 6 taels

Soy Sauce

Sugar

Miso

Scented Oil

Material B: Flour

Eggs 3 mixed

Breadcrumbs

Products:

1.Vegetarian Vegetable Slices soften. Wash, add ingredient A and then add the right amount of water to cook slowly over medium heat (to have the

soy sauce sugar

fragrance and viscosity). Strain and set aside.

2. Dip ingredient B in recipe 1 and fry in medium oil until golden brown, then cut into slices.

Ruyi Batter

Ingredients: 4 taels of enoki mushrooms

10 shiitake mushrooms

A Ingredients: ? tsp of flour

2 tbsp of cornstarch

B Ingredients: ? tsp of celery

1 tsp of mung bean sprouts

Shredded carrots

C Ingredients: soy sauce

Sugar

Mixed with soy sauce, it is a good idea to use the same ingredients as in the recipe. Flavoring

Salt

Powder

Methods:

1. Soften and wash the mushrooms, squeeze out the water, and cut them into julienne strips.

2. Add ingredient A to recipe 1 and mix well, then fry and set aside.

3. Wash and halve the enoki mushrooms.

4. Heat 2 tablespoons of oil in a wok. When the oil is hot, pour in ingredient C and then add method 2 and stir-fry for 1 minute, then add

boil water and thicken with ingredient B and cornstarch to thicken the sauce.

Smooth sailing

Materials:

Material A: 1 eggplant

1 green pepper

Material B: 1 bowl of flour

half bowl of cornstarch

1 egg

Material C: finished product of the Stars and Stripes

Material D: white carrot juice

soy sauce

Material D: white carrot juice

Soy sauce

To thicken the gravy, add the water. Method:

1. Cut ingredient A into rectangles and set aside.

2. Mix ingredient B well and set aside.

3. Pour about 7 minutes of oil into a wok, increase the heat to 8 minutes, and then fry ingredient B in the wok to form spikes

Prepare.

4. Mix the flour with water and dip ingredients A and C into the pan and stick them into the pan. Then

fry them until they become crispy and dip them into ingredient D (mix well).

Golden Mushroom

Ingredients:

Material A: 1 tael of shiitake mushrooms

2 cans of canned golden mushrooms

2 tael of veggie flower stalks (julienne)

Salt

Monosodium glutamate

Pepper

Material B: 1 tael of shredded ginger

1 tael of carrot

Shredded carrots

Salted vegetables

Mixed vegetables

Salted cabbage (shredded) 1 two

Shredded bamboo shoots 3 two

Salt

C: monosodium glutamate

Salt

Celery (cut fine)

Shredded ginger

Preparation:

1. soften mushrooms first clean and shredded and popped. Add ingredient A and stir-fry for 3 minutes, pour into a medium bowl and set aside.

2. Heat 1 tbsp oil in a wok, add Ingredient B and sauté for 3 minutes, then pour into a medium bowl and fill to the top, seal with plastic wrap and steam

10 minutes, then transfer to a large bowl and set aside.

3. In a hot pot, add water and ingredient C and bring to a boil, then pour the soup into a large bowl.

Pinkie Pie

Ingredients:

A Ingredients:

Large mushroom head 2 two

Ginger juice a little

Eggs 3

Salt a little

Miso a little

B Ingredients: Canned mushrooms 10

Ginger

Salted cabbage shredded 1 two

C Ingredients: Miso <

Salt

Scented oil

Methods:

1. soften the mushrooms, squeeze out the water and slice them, and mix them with Ingredient A. Let them sit for three hours and then steam them for 40 minutes

Reserve them.

2. Put Ingredient 1 and Ingredient B into a pot with water and add Ingredient C to steam for 1 hour.

Bamboo Fungus

Ingredients: bamboo fungus half a taels

Material A: 10 mushrooms

Mushroom half a can

Material B: abalone slices 3 taels

Dates 5

Gong Quai 3 slices

Glycine Jasmine

Component C: Salt

Monosodium glutamate

Scented oil

Pepper

Pepper.

Pepper

Methods:

1. Wash bamboo pith and cut two centimeters long.

2. Slices of Ingredient A should be deep-fried in medium temperature oil.

3. Steam Ingredient B in a pot with water and Ingredient C for 1 hour.

Family reunion

Materials:

Material A: monkey head mushrooms 2 two (mainland)

Vegetarian oyster sauce

Yu Cinnamon powder

Five spice

Pepper powder

Material B: 3 eggs

Miso

Sugar a little

Material C: a can of corn bamboo shoots

Straw mushrooms legs a

Meals: a can of corn bamboo shoots

These are the most important ingredients in the food. The mushrooms are softened, washed and sliced.

2. Heat two tablespoons of oil in a pan over low heat and add Ingredient A and mix well.

3. Mix Method 2 with Ingredient B, add Method 1 and set aside for 20 minutes, then deep fry in medium oil until golden

yellow in color, then place in a medium bowl and set aside.

4. Heat 2 tablespoons of oil in a wok and add Ingredient C and sauté for 2 minutes, then place in a medium bowl and cover with plastic wrap to steam for 20 minutes

Snap onto a plate and set aside.

5. Add 1 tbsp oil, Ingredient D, carrot juice, water and Ingredient E to thicken the sauce.

Three Treasure Soup

Ingredients: 1 tael of Monkey Head Mushroom

3 Eggs (Mixed)

A Ingredients: Vegetarian Oyster Sauce

Small Cinnamon Powder

Five Spices

Pepper

Monosodium Glutamate

Salt

B Ingredients: 15 Slices of Peperomia Siliqua

Cooked Ginger, Soy Bean Cake, Soy Bean Curd and Soya Bean Curd.

C: Ginger

Miso

Salt

Scented oil

How to do it:

1. Soften and wash the monkey head mushrooms, then tear them into chunks (squeeze out the water)

2. Heat a wok over a low flame, pour in two spoons of oil and add Ingredient A. Add the ingredients, then add the egg sauce and mix well, then mix it well with Ingredient A and then mix with Ingredient A and then mix with Ingredient B and then mix with Ingredient B and then mix well.

3. Slice ingredient B and deep fry in medium temperature oil until golden brown.

4. Steam Ingredient C in a pot with water for 1 hour.

Fortune and Longevity

Materials:

Material A: 4 taels of veggie pork

Tomato sauce

Sugar (more)

Monosodium glutamate

Salt

Vinegar

Material B: 10 small slices of carrot

Pineapple, 4 taels

Peppers, 10 pieces

Peppers

Peppers

Peppers

Peppers, 10 pieces.

How to make: cut into pieces

1. Heat 2 tbsp of oil in a wok and deep fry the veggie meat once.

2. Heat 2 spoons of oil in a pan and add ingredient A (sweet and sour flavor), add a little water and add ingredient B (sweet and sour flavor)

Continue to stir-fry for a few seconds and drizzle with sesame oil.

Dinghu Yan Su

Materials: 2 eggs

3 mushrooms

Pinch of chili pepper

Sugar

Black vinegar

Materials A: 1.5 catty of Shandong cabbages

1 tin of canned mushrooms

Pinch of ginger

Materials B: Salt

Miso

Clear vinegar

Celery

Coriander

Powdered rice

Water

Coriander oil

How to make it: Cut the ingredients into thin strips

1. Mix the eggs well and put them into a hot pan to fry.

2. Soften the mushrooms and cut them into julienne strips.

3. Heat two tablespoons of oil in a hot pan and stir-fry the chili peppers for a few times, then add sugar and balsamic vinegar and stir-fry for about 2 minutes, then add water to cover the pan and simmer for about 2 minutes, then add the ingredient B to thicken the sauce.

Returning to the roots

Materials:

A Ingredients:

Beef next to half a catty

Eggs 2

Flour a little

Tai Bai Powder

B Ingredients: Soy Sauce

Sugar

Monosodium glutamate

Scented Oil

Pepper

C Ingredients: White Hemp in a hot pan. Explode incense (no need to put oil)

Methods:

1. First of all, the black ginseng peeled and shredded with the order of the ingredients A and mix well with medium temperature oil frying 2 times.

2. Pour two spoons of oil into a hot pan, add Ingredient B, add a little water and slowly simmer over low heat until it becomes sticky, then add Ingredient C and mix well.

Note: Put more sugar and soy sauce to match.

Wind and cloud party

Materials: monkey head mushrooms 2 two (mainland China)

A material: vegetarian oyster sauce

Yu Cinnamon powder

Five spice

Pepper

Varicelli

Sugar

B material: 3 eggs

Varicelli

Sugar

C material: One can of corn shoots

One can of straw mushroom legs

Miso

Sugar

Vegetarian oyster sauce

D Ingredients: Vegetarian oyster sauce

Miso

Sugar

E Ingredients: Powdered white rice powder

Water

Scented oil

How to prepare the dish: All the ingredients should be in the form of slices

1. Soften and wash the monkey head mushrooms and cut into slices.

2. Heat two tablespoons of oil in a pan over low heat and add Ingredient A and mix well.

3. Mix Method 2 with Ingredient B, add Method 1 and set aside for 20 minutes, then deep fry in medium oil until golden brown

Color in the bottom of a medium bowl and set aside.

4. Heat 2 tablespoons of oil in a wok, add Ingredient C and sauté for 2 minutes, then place in a medium bowl and cover with plastic wrap to steam for 20 minutes

Snap onto a plate and set aside.

5. Heat a wok, add 1 tbsp oil, Ingredient D, water and Ingredient E to thicken the sauce.

Luohan Vegetarian Chowder

Ingredients: 2 spoons of black sesame oil

A Ingredients: 5 slices of ginger

Can of baby corn

Can of mushrooms

Finished head of shiitake mushrooms

B Ingredients: miso

sugar

Salt

scented oil

Nine layers of tartar

To make this dish, you need to add the following ingredients to the soup. How to make:

1. Heat a pan and pour two spoons of black sesame oil, stir-fry ginger, add ingredient A for 2 minutes, add water and bring to a boil, and add ingredient

Ingredient B. Simmer for about 20 minutes.

Six-color platter

Materials:

Material A: finished ping pong

Material B: finished golden crisps

Material C: finished cashews 2 taels

Material D: finished veggie marinated meat 1 piece

Material E: finished silver rolls 10 pieces

Material F: finished toast rolls 1 piece

Methods:

1. Ingredients A and B can be found in the recipes of Pinkie Pie and Golden Crisp works.

2. Ingredients C, D, E and F can be bought in the market.

3. Arrange ingredients A, B, C, D, E, and F on a plate.

Two pairs of tofu

Ingredients: 5 pieces of tofu

Material A: 1 tael of coconut flour

2 eggs

Pepper

1 tael of peanut powder

Sugar

Monitored soy sauce

Salt

Scented oil

Purified seaweed

Material B: sugar

Soy sauce

Soy sauce

Soy sauce

Soy sauce

Sweeten, soy sauce, soy milk, soy milk and soybean oil.

Soy sauce

Miso

Scented oil

Method:

1. Grind tofu and add ingredient A and mix well.

2. 1 sheet of seaweed skin cut in half and put on the table, then put the finished product of method 1 on the seaweed skin and make strips

Steam for 15 minutes and deep-fry in medium temperature oil to a golden brown color and put it on the plate and set aside.

3. Heat 1 tbsp of oil in a pan and add the ingredients in the order of B to the pan, add some water and mix well (it should have the consistency of sugar

)

And then pour into a plate. Pour into a plate and serve.

Wannabe Fortune

Ingredients:

Material A: 2 heads of shiitake mushrooms

Material B: 4 eggs

Soy sauce

Sacha sauce

Sugar

Monosodium glutamate

Material C: Cinnamon sticks

Glycine goji

Jaggery

Salt

Monozo. Flavoring

Scented oil

Method:

1. Ingredient A washed and watered, squeezed dry and crushed.

2. Ingredient B is mixed well and kneaded with method 1 and deep-fried in medium temperature oil.

3. Pour water into a pot and add ingredients C and method 2 to steam for 1 hour

Vegetarian soup

Ingredients: mushroom head 3 taels

A Ingredients: Sugar

Monosodium glutamate

Salt

Pepper

Eggs 4

Flour

Potato flour

Potato flour

Toasts are a great way to make a meal, but they're not the only thing that you need to eat. B料：辣椒

糖

黑醋

山东白菜6两

红萝卜1两

笋丝2两

姜絲少许

金针菇2两

豆仔薯5兩

香菇5(爆香)

C料：味素

Salt

Vinegar

Powdered rice

Water

Scented oil

Coriander

How to do it: Cut all the ingredients into julienne strips

1. Soften and wash the mushrooms, squeeze out the water and flatten them for a second time, add ingredient A in order, and mix well and fry them in medium-temperature oil for a while

2. Pour in 2 spoons of oil into the wok, add ingredient B in order and stir-fry for 2 minutes. Add some water and boil, then add Ingredient 1 and Ingredient C to thicken the sauce and sprinkle with cilantro.

Cai Cai Jin Bao

Ingredients:

Material A: 10 mushrooms

4 taels of raw lotus seeds

6 taels of gongwan balls

3/4 of a can of mushrooms

Material B: Ganqi

Gongqi

Angelica sinensis

Salt

Monoset

Scented oil

Methods:

1. Soften and wash the mushrooms and fry them in medium temperature oil until golden brown.

2. In a pot of water, add ingredient A and method 1 and boil, add ingredient B and steam for 50 minutes.

Eight Treasure Winter Melon Soup

Ingredients:

Material A: winter melon (cut into long shapes)

Canned golden mushrooms (half a can)

10 mushrooms

10 pieces of finished mushroom heads

Shredded ginger

3 taels of king beans

Material B: salt

miso

salted oil

Salted oil

Salted oil

Salted oil

Salted oil

Methods:

1. Wash the melon seeds and set aside.

2. In a pot of water, add ingredient A and bring to a boil, then add ingredient B and mix well, then pour in the winter melon and steam for 40 minutes.

Can be.

Three Mushroom Soup

Materials:

Material A: 4 mushrooms

4 abalone mushrooms

3 bamboo shoots

6 straw mushrooms

half a kilogram of white carrots

pickled cabbage

Material B: ginger

salt

miso

scented oil

Slices

Salmon, salt and pepper. p>Methods: sliced

1. mushrooms washed and soaked soft with the whole popping incense standby.

2. Boiled abalone mushrooms, bamboo shoots, sliced and set aside.

3. Straw mushrooms, white radish, pickles cooked and sliced spare, prepare a medium bowl to put the method 1 into the bottom of the bowl

and then put the method 2 in the middle of the bowl and continue to add the method 3 rows of neat steaming for 10 minutes, then buckle into a large bowl spare

4. Pour into a pot of water and add the ingredients of the B boiled and poured into a large bowl can be.

Method Body

Materials: 2 heads of shiitake mushrooms

Toothpicks

A Ingredients: 4 eggs

Miso

Sweeten

Salt

B Ingredients: 5 heads of shiitake mushrooms

Konjac, 6 slices of konjac

Bamboo shoots, 10 slices of raw bamboo shoots

Cauliflower, 2 heads

Carrots, 6 slices of red carrots

Seasonal greens

Material C: Grated ginger

Sugar

Soy sauce

Material D: Flavored Vegetables

Salt

Powdered rice

Water

Scented oil

Preparation:

1. Soak the mushroom heads and squeeze out the water to make them soft and cut them into cross shape with toothpicks. Fixed add ingredients A mix well and set aside for 40 minutes with

Mid-temperature oil deep-fried to golden brown.

2. Soften and rinse the mushrooms.

3. Heat 2 tbsp oil in a pan, add Ingredient B and sauté for 2 minutes, then add Ingredient C, Ingredient C and Methods 1 and 2, and sauté for 2 minutes.

After that, add water and bring to a boil, then add Ingredient D to thicken the sauce.

Spicy Pile Eight Treasure Balls

Ingredients:

Material A: breadcrumbs

4 taels of shiitake mushrooms

3 eggs

Material B: half of carrots

2 taels of spiced piles

Material C: gluten (large) 3 taels

4 taels of noodle chicken

1 piece of soy bean

Sweet winter melon 2 taels

Sweet winter melon 2 taels

D Ingredients: straw mushroom 4 taels

E Ingredients: five spices

Soy sauce

Sugar

Miso a little

Egg

Methods:

1. soften the head of the mushroom, wash the water and squeeze dry, flatten the egg and egg and mix well, and then fry in medium temperature oil until golden brown, remove and chopped for

Used.

2. Chop up ingredient B and fry for later use.

3. Wash ingredient D in boiling water and allow to cool, chopped and drained.

4. Peel and chop the beans and set aside.

5. Ingredients C, chopped and method 1, 2, 3, 4 and continue to add ingredients E, mix well and rolled into a circle with breadcrumbs

In a medium temperature oil deep-fried into a golden brown can be.

Golden Earth

Ingredients: 1 catty of raw mushrooms

Material A: 2 eggs

Sacha sauce

Salt

Sugar

Pepper

Monitonin

Flour 1 tsp

Groundnut flour 5 tbsp

Material B: Monitonin

Pepper

Monitonin

Monitonin

Monitonin

Salt

How to make:

1. Wash the mushrooms and cut them into cross shape (if the mushrooms are big, you can cut them into small pieces), add Ingredient A and mix it well, then fry them in medium temperature oil

twice until they are golden brown, then add Ingredient B and mix it well.

Agave the jelly

Ingredients: bamboo pith 1 tael

White fungus ? tael

Barrel bamboo shoots (cut rows of wing-shaped)

Materials A: 1/3 of a can of white fruits

Abalone mushrooms cut into dices

B dices: monosodium glutamate

Salt

Sugar a little

Materials C: 10 sweet beans

Spices oil

Sweetened oil

Worms (10)

Method:

1. Soften and wash the bamboo pith and cut it into 2 centimeters long.

2. Cook the white wood slowly over low heat until soft.

3. Bamboo shoots cut into rows of wing-shaped boiled in water, and then deep-fried in medium temperature oil to a golden brown spare.

4. pan hot pour two spoons of oil will be method 1, 2, 3 and material A into the fried 2 minutes add the right amount of water to cook

boil add material B mix well add material C, too white powder thickening can be.

Fully loaded

Materials: half a catty of dried bamboo shoots

10 mushrooms

half a catty of veggie goose meat

Materials A: 10 pieces of mushroom heads (refer to the curry vegetarian chowder for the recipe)

Materials B: sesame oil

a piece of ginger

sugar

soy sauce

Miso

Specifications:

All the ingredients are in the same color as the original. p>Angelica 1 money

Methods:

1. bamboo shoots cleaned and boiled in water and then put aside.

2. Vegetarian goose meat torn into a piece of pieces, fried in medium temperature oil to golden brown standby.

3. Soak the mushrooms and cut them into rounds, then add ingredients A and B and fry them in a pan for 2 minutes, then add water and cook for about half an hour.

4. Wrap the finished product in aluminum platinum and steam it for half an hour.