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1. Fresh Milk Mushroom
Pour the fresh milk into the egg whites, add an appropriate amount of water and cornstarch and mix evenly; wash the fresh mushrooms, put them in a pot of boiling water, roll them out and drain the water; after the oil is hot, pour the mushrooms into the Fry until the color is golden, add salt and fry for a while and then pour out to cool; heat the pot and put the oil to 40% heat, pour in the egg custard, solidify into pieces, remove and drain the oil; put the broth, salt, monosodium glutamate, Add sugar and mushrooms, pour in custard slices, thicken thinly, stir fry evenly, remove from pot and place on a plate, wash and cut tomatoes into thin slices and serve.
2, Yuba Mushroom
Soak dried yuba in cold water and cut into short pieces after it has grown. Wash and cut fresh mushrooms into slices. Heat the wok, add water to boil, add yuba and mushrooms, remove from the pot and drain. Return the original pot to the fire, heat the oil, put in the ginger slices and fry for a while, add water, refined salt, rice wine, adjust the taste, put in the yuba, mushrooms, simmer and taste, add monosodium glutamate, thicken with water cornstarch, and pour in the sesame oil , and the pot is ready.
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3, Braised Spiced Mushroom
< span>After removing impurities and washing the fresh mushrooms, use a knife on the mushroom surface for use; cut the shallots and ginger into pieces; after the wok is heated, add cooking oil, add the shallots, ginger, star anise, cinnamon, and cloves, and fry them together until fragrant. Add mushrooms, add broth, soy sauce, and sugar. After boiling, simmer over low heat for half an hour, then use high heat to collect the juice and drizzle with sesame oil. Then take out the mushrooms and put them on a plate, then pour the original juice and serve.
4. Mushroom rice noodles
Cut the mushrooms into slices, scrape off the burnt grains of the rice cooker with a knife, and shape into 10cm cubes for later use. Heat the pot, pour 250 grams of cooked lard, then add tomato sauce, fry and add fresh soup, salt, sugar, mushrooms. After boiling, thicken with water starch, drizzle with sesame oil and place in a large bowl. Heat the original pot and add lard. When the oil is 70% hot, deep-fry the pan until it swells, remove it with a slotted spoon, put it in a large soup pot, and quickly serve it with the mushroom marinade. Pour the gravy into the pot. The marinated eggplant is red, the rice is golden, crunchy and fragrant.
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5. Mushroom Douban
Wash the fresh mushrooms and put them in Cook in a pot of boiling water, remove and immerse in cold water to cool, then cut into slices similar in size to broad beans. Put the cooked peanut oil in the wok. When it is hot, add the green and tender broad bean petals and fresh mushrooms to the wok and stir-fry together. Add refined salt, a little minced ginger, and the fresh soup and cook for about 3 minutes.
6. Mushroom fillet
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< span>Slice the tenderloin, season with a small amount of salt, and then mix with a small amount of cornstarch. Cut the mushrooms, green and red peppers into thin slices of suitable size for later use. Heat the oil in the wok to 80%, enlarge the scallion pan, pick out the scallions, and let the tenderloin slices slip out of the pan. Leave the bottom oil in the pot, add the mushrooms, green and red peppers and stir-fry quickly, add a little stock of seasonings, bring to the boil, add the tenderloin slices and stir-fry well, and then serve.