Three monkey head mushroom

Three monkey head mushroom

Three monkey head mushroom

Raw materials: fresh hericium erinaceus mushroom 400 grams, cooked ham 25 grams, bamboo shoots 50 grams, cucumber skin NET 50 grams, soy sauce 5 grams, salt 15 grams, wine 30 grams, MSG 1 grams, pepper 1 grams, ginger tablets 5 grams, onion section 10 grams, garlic grain 5 grams, of lard 100 grams, water flour 30 grams, eggs 1 a, dry flour 8 grams, sesame oil, and soup the amount. by monkey head mushroom foam with water, wash the unitNET, to the old root and impurity, slice into thick slices, boiled water toboiling water, bubbles cold, changing the water twice, drain water, pretendfood beauty and delicate, light and refreshing, nutrientrich, for the feastof haute cuisine. In Bowl, add salt, monosodium glutamate, pepper codes.Using egg white, dry powder into a paste, monkey head mushroom mix, Chasepicked up the pieces into the boiling water boil. Third, ham cucumber skin,bamboo shoots, cut into 3.3 cm long respectively. put lard in the panheat the next ginger, spring onion, garlic stir fry, soup, add ham, bamboo shoots and monkey head mushroom, cucumber skin, add soy sauce, salt, wine,monosodium glutamate, pepper, and burn them thoroughly tasty, water powder,juice your thick, add sesame oil, pot to plate and serve. Features foodquality and tender, light and refreshing, nutrientrich, for the feast ofhaute cuisine.

 

Dry burning monkey head mushroom

Dry burning monkey head mushroom

Ingredients: fresh monkey head mushroom 500 grams of pig fat 75 grams NET 50g cucumber skin, pixian 50 g salt 20 grams, like wine, 40 Gram, 1 gram ofMSG and pepper 1 g, 1 g of vinegar, ginger 2 grams of crushed garlic 2 g,coarsely chopped onion 30 g, in addition to 75 g, clear soup in moderation. by monkey mushrooms soak fresh clean roots and impurities, torn to piecesby hand, boiling water boil, bubbles cold, changing the water twice, removedrain water. cut the cucumber skin flower blade, open cooked Shui Chao,blowing cold. Suet, peeled, cut into xiaofangding. the oil in the Pan,red bean fried under, FRY suet Ting, ginger, garlic, salt, wine, monosodium glutamate, pepper and soup placed in the monkey head mushroom, and burn themthoroughly tasty, juice your dry oil, green onion, vinegar and stir under,pot dish, hot cucumber skin, framed around the rim. Characteristic dishesdelicious, delicate monkey Mo, oil d shine, taste sweet and agreeable.

Meat chili lamb

Meat chili lamb

Meat chili lamb

Ingredients: sheep‘s hind leg meat 250 g, fresh bamboo shoots 30g, 30 g of carrot, garlic 20 g, 5 g of the oil, peanut oil 20 g,pixian bean paste 15 g, 12 g of soy sauce, salt 2 g, 2 g of sugar,wine 5 g, MSG 2 g, 8 g of starch, dried chilli 4 grams. business law cut the lamb into 4 cm square pieces, carrots washed,cooked with bamboo shoots and rollcut pieces, lamb pot add cold water cooked, washed blood noodle into cold water, drain and clean water. wok on fire, into the heated oil 10 g, down into just a moment fried mutton pieces, onions, ginger. Use separate pans heatpeanut oil, into the bean paste FRY, add wine, soy sauce, sugar,water, boil drained bean paste residue, pour the Lamb with theonion, ginger, add carrots, dry shade pepper, after the fire toboil, cover cover on small fire. After the boiled mutton,picked out the onions, ginger, chilli, sub net floating foam, addthe bamboo shoots, MSG, seasoning thicken, sprinkle with sesame oil, garlic and serve on. Features of this dish is bright red,rotten meat tastes strong, slightly spicy.

 

Beef braised in soy sauce

 

Beef braised in soy sauce

Ingredients: beef 500 g bud shoots 50 g, 30 g of peanut oil, bean paste 25 g, 7.5 grams of rock sugar, like wine, 25 g, salt amountSpice 2.5 g, pepper grains, onions, ginger 5 grams each. Methodfor making clean the beef, cut into 2 cm square pieces; budshoots foam, wash the ginger fluff. II bubble bud shoots bisectionripped, cut into 2 cm pieces, boil in boiling water, removefloating in the cold water, set aside. wok on fire and water toboil, add beef (to diffuse through the meat for the degree), andthen when boiled skim floating foam, Add onion, ginger, pepper,spices, wine and salt and spices, turn a small fire to boil, pour sugar stir into sugar. Fry Pan set the fire, oil heat, pourmicro-red bean sauce stir fry pan, colander filters to slag theeyebrow, braised beef with bean paste into the pot. Classic beef to 70% when crisp, add mix gently floats through the buds andshoots, and turning to ground beef to black up to 10 cakes into.Features of this dish is bright red, spicy fragrance.