Longjing Houtou mushroom and shrimp
Ingredients: shrimp, egg white 1, monkey mushroom, asparagus, carrot, wine, Longjing
practice
1. Remove the gram of shrimps, extrude the shrimps, put them into a small bamboo basket, stir and wash them repeatedly with clear water until they are white, put them into a bowl, put in salt and egg white, stir with chopsticks until they are sticky, add wet starch and monosodium glutamate, mix well, place for one hour, and let the seasoning seep into the shrimps for use. 2. The new Longjing tea is brewed with 50ml boiling water (do not cover), put for one minute, decant 30ml tea juice, and the remaining tea and residual juice are ready for use.
2. Cut asparagus and carrot into small pieces and boil them in boiling water. Drain.
3. Wash Hericium erinaceus and divide it into small pieces by hand. Also put ginger, salt in the water to slightly cook to soft, scoop up drain.
4. Heat the wok over medium heat, add salad oil after sliding the wok, put in shrimp when the temperature is about 130 degrees, and quickly spread it with chopsticks, when the shrimp is jade white, pour in a leaky spoon and drain the oil
5. Pour the shrimp into the pot, quickly pour the tea juice into the pot, cook in the wine, pour in the asparagus just drained, stir fry the Hericium Mushroom for a moment, pour in the thin sauce, and then put it out of the pot
Houtou mushroom soup
Materials: 6 Hericium erinaceus, 1 tomato, 1 carrot, 1 Laminaria or 6 kelp knots, 10 medlar, 2 fragrant leaves, 1 Royal seedling, 3 tbsp Japanese soy sauce
practice
1. Soak Lycium barbarum and Laminaria (kelp) in warm water respectively, soak Hericium erinaceus in light salt water and squeeze it several times by hand, then cut off the root with scissors after soaking
2. Peel tomatoes and cut into slices, carrots and petals
3. Pour tomatoes, Kun Bu and Japanese soy sauce into the soup pot, add some water, then put in the fragrant leaves, put in the Hericium Mushroom after boiling in high heat and turn it into a small heat pot for more than half an hour
4. Finally put in carrots and cook for 10 minutes. Before cooking, put in King Miao and scald it.
Chicken soup with mushrooms
Ingredients: three Hericium mushrooms, half chicken, medlar, ginger, salt, cooking wine, ham
practice
1. Soak the Hericium erinaceus in warm water for six hours, grab it by hand and wash it. Put the chicken in the boiling pot and blanch it. Add two pieces of ginger. Remove the smell of some wine. Remove the blanched water and rinse it
2. Cut the chicken into pieces and slice the ham. Put the chicken, ham, Hericium erinaceus and ginger into the electric stew pot,
3. Add enough cold water at a time and stew for four hours. At last, add wolfberry in half an hour, and season with salt before drinking.