home fungus menu （家常木耳菜谱） 11页

Homefungusmenu14（家常木耳菜谱14）Homefungusmenu14Releasedate:2010,07,21,11:07PumpkinfunguscabbagerollsIngredients:cabbageIngredients:fungus,pumpkin,bambooshoots,baconSpices:salt,monosodiumglutamate,sugar,cornstarch,oystersauceCookingmethod:1,pumpkin,bambooshoots,baconrespectivelyshredcabbageleaveswithboilingwaterboiledto8matureremovecoldstandby;2,takethepotignition,pouroil,thepumpkinsilk,bambooshoots,baconwireinto,intothesalt,monosodiumglutamate,sugar,stirfryspare;3,thecabbageleavescutintosilkbagintothreecabbageroll,plateshapeaftersteamforthreeminutes,thepotaddalittlewater,thenaddoystersauce,soysauce,sugar,waterstarchthickenintosoup,pourinthesteamedcabbagerolls;4,thepotaddalittleoil,addseasoningfungusandpepperstirfry,panaddcabbagerollscan.\nFeatures:attractiveappearance,freshandsaltypalatability.RedmushroomfungusfriedchickenChickenbreastAccessories:wildmushroom,northeastblackfungus,greenpepperSeasoning:chicken,cookingwine,salt,onion,starchCookingmethod:1,putthechickenbreastknifecutintochicken,addcookingwine,saltandchickenmarinated;2,mushroom,blackfunguswithwarmopenlevelbubbleopen,washstand;3,takeawok,poursaladoil,thechickenintothepotovertheoil,andthenpickedupthedrain;4,withsomeoilinthewok,addginger,garlic,greenpeppers,stirfryafteraddingmushroom,fungus,chicken,salt,chicken,sugarandstirfryseveraltimesafterthicken.Features:fragrant,crisp,tender.Funguspickle\nFungus:fungusAccessories:celery,pickleSeasoning:MSG,vinegar,wine,pepper,aniseed,geraniol,caoguoCookingmethod:1,thepottopourwater,addaniseed,pepper,geraniol,caoguo,salt,boilintothesealedcans,plustheamountofwhitevinegar,whiteWine,pepperwater,madeofpickledcabbagewaterreserve;2,thefunguswashedandputintoboilingwaterboiledhotwater,takeoutintothepickledcabbage,andcelery,bubblecaneatabout2hours.Features:crispacidity,pickledflavor.SteamedbeefwithmushroomandagaricIngredients:driedFlammulinavelutipes,driedfungusandbeeftenderloin.Shortspringonion,garlic,gingersmall.Salt,sugar,edibleoil,soysauce,starch.Operate:1,driedFlammulinavelutipes,driedfungusdippedinwater,washafter30minutes;\n2,washbeef,wipedry,cutintothinslices,addsalt,sugar,edibleoil,soysauce,starchmarinatedfor1hours;3,andthensoakedmushroom,agaric,beefslices,scallion,garlic,shortlittlegingermixtogether,payattentiontomushroom,fungusonthebottomoftheplate,beefslicesonthesurface,thenputinthesteamer,steamfor5minutesserve.Features:smooth,freshandtender.BraisedrabbitmeatwithblackfungusRabbitmeatAccessories:yellowflowers,gluten,fungus,ChinesewolfberrySeasoning:salt,sugar,MSG,soysauce,cookingwine,sesameoil,waterstarch,fivespicepowderCookingmethod:1,therabbitmeat,salt,soysauce,cookingwinemarinatedfor10minutes,spare,yellowflowers,fungus,respectively,withblisters;2wokpouroil,oniongingeruntilfragrant,addyellow,ediblefungus,meatstirfry,thenaddintotheamountofgluten,boilthesoup,addsoysauce,salt,sugar,seasoning,andthenturndowntoasimmer5-6minutesbeforethepanthickensprinklewolfberry,plusfivespicepowder,monosodiumglutamate,sesameoilstirfry.\nFeatures:delicioustasteandrichnutrition.BabycabbagewithfungusRawmaterials:250gramsofcabbage(2or3)todoahandfulofblackfungus(about15flower)tablets6onion1tablespoonsoysauce(15ml)sugar1/4teaspoon(1grams)salt1/4teaspoon(1grams)Practice:1.Dryblackfungusintothecontainer,pour5timesthecoldwater,soakfor30minutes.Tobecompletelyremovedaftertherootfungusuntilsoft,hard,handfungustornintobitesizeofflower.2,thebabyvegetableleavespoke,washandcutintopieces.Thepotintothewaterafterthefiretoboil,pourthefungusandblanchfor2minutesafterthefishspare.3.Pouroilintothepanandheatitto7heat,Addonionslicesaute,pourchoppedcabbage,stirfryquicklywithashovel,whenthebabyleavesbecomesoft,addblackfungus,poursoysauce,addsugarandsalt,stirevenly.VinegarleavenedcabbagefungusRawmaterials:pork50grams(slice),halfacabbage(slicesstandby),thenumberofflower(fungussoakedstandby),a\ncarrot,oniongingergarlic,pepper,aniseed,vinegar,soysauce,salt,chicken,thirteenspices,garlicalittle,alittlevegetableoil.Practice:1.potintovegetableoilintothepepper,aniseed,and70%pieceoffriedshreddedmeatintothehotdry,addoniongingergarlic,pepper,aniseed,stirfryafew.2.,addthirteenfragrant,pourintovinegar,soysauceburstpot,andthenpourintoChinesecabbage,addalittlesalt,stirfryafewtimes,putintheblackfungusstirfry.3.,finallyaddcarrots,stirfryafew,andfinallyaddchickenessence,garlicfoam,stirfryforhalfaminute,thepotcanbe.FungusscrambledeggsRawmaterial:driedfungus,eggSpices:salt,chickenessencePractice:1.dryfungushairwithwarmwater,andthenwashedofftheroot,tornintosmallpieces;2.,eggsscatteredstandby;\n3.hotpotdrainoil,oilheat,firstbreaktheeggfried,shovelspare;4.potofhotoil,thenaddthefungusandstirforaminute,thenaddthefriedegg,friedwithsaltandchickenseasoning,stirfrypancanbe.StewedchickensoupwithblackfungusandmedlarMaterial:thischicken,blackfungus,medlar,gingerSpices:cookingwine,salt,chickenessencePractice:1,firstwashthechicken,blackfungussoaked,gingerslice;2,boilwatertoboil,addchickencookedtothesurfaceofthebloodpouredout,washedwithwater;3,thechickeninthesaucepan,addwater,boil,addasmallamountofcookingwine,ginger,Chinesewolfberry,blackfungusstewfor2hours;4,andfinallyaddsalt,chickenessenceonitFriedcrispyblackfungusTherawmaterial(notmain):celery,bamboo,blackfungus.Spices:salt,chickenessence,virginoliveoil.\nMake：1,celerycutintosections,peeledandSlicedBamboo,blackfungushairafterwashingcleanup.2,thepotofboilingwater,putceleryandwaterboiledwithboilingwaterpouredout,fungus.3,addoliveoilinthepot,alittlehotaddvegetablesandstirfry,thenaddseasoningandalittlewater,thenstirevenlyafterpancanbe.Dishesfeatures:refreshingtaste,richnutrition.StirfriedfishsliceswithblackfungusRawmaterials:25gramsoffungus,freshfish250grams,50gramsofonion,ginger5grams,50gramsofricewine,salt,pepper,water,soybeanflour,soup150grams,cookedpork500grams.Practice:1,thefunguswithwaterthoroughlywashed,cutintosmallfishslices,choppedoniongingerslicesintothetray.Two2,withyellowricewine,saltwillbepickledfishforamoment,remove,mixwithwaterpowder,ready.Panuntilsixmature,thefishdown,slightlyfriedforamoment,pickedup,andLektotheremainingoil:\n3,leavealittleoilinthepan,thefungus,YellowWine,MSG,pourthesoupintoboilingwater,beanflourthicken,thenthefishintothepot,stirfryquickly,qiguozhuangpan,sprinklewithpepperinto.FungussaladthreesilkRawmaterials:150gramsofwaterfungus.Cucumber75grams,75gramsofdriedvermicelli.Sesameoil20grams,salt3grams,monosodiumglutamate2grams.Practice:1,agoodediblefungus(stalks),cucumberwash,cutintofilamentsarefans;wash,handpinchisshort;thefunguswireintotheboilingwaterpotalittlehot,immediatelyremove,andthenputfansblanchmature,removeallcooldipwithcoldboilingwater;cucumberintothebowl,addalittleasaltpickledmoment.2,wheneating,removefromcoldboiledfungussilk,vermicellicontroldrywater,putintothedisk,andthensqueezethecucumbersilk,saltwaterinto,pourintosesameoil,sprinklewithMSG,puttheremainingsalt,mixwell.FreshfungusFungus:fungusIngredients:redgreenpepper,friedsesameseeds,coriander\nandscallionSpices:salt,vinegar,chickenessence,whitesugar,sesameoilCookingmethod:1wokpourwater,openwaterwillbeboiledandcoolfungus,greenpepper,coriander,onionswerecutattheend;2,thefungus,redpepper,greenonionendtogetherintothevessel,Addsalt,sugar,chickenessence,vinegarandsesameoil.Stirwell.Sprinklewithsesameseeds.Characteristics:sweetandcrisp.MuttonfungussoupMainingredient:muttonAccessories:blackfungus,reddates,orangepeel,onionSpices:salt,chickenessence,pepper,cookingwineCookingmethod:1,taketheoilpanintothefire,stirfrymeat,addonion,orangepeel,frymuttoncolor,cookedintothecookingwine,intotheelectricpressurecooker,addwatersimmerfor15minutes.\n2,afteropeningthelidintothefungus,reddates,andthenstewfor5minutes,seasoningbeforeyoucangoout.