Sauté ed celery with Tricholoma matsutake seasoning: dried Tricholoma matsutake 100g, celery 250g, edible oil, refined salt, soy sauce, brown sugar, ginger and garlic. Cooking technology: 1. Wash the dried Tricholoma matsutake and soak it in cold water. 2. Wash celery. Cut celery into strips. 4. Take out the oil pan, add Tricholoma matsutake, stir-fry and add ginger and garlic.
Cooking tips: 1. How to choose lettuce? The thicker the stem, the better. It is most suitable to choose short and thick stems. Fresh lettuce is green in color, smooth and delicate, and lacks moisture. 2. Fresh celery leaves stand upright and hard, and will not turn yellow. Celery leaves stored for a long time will dry up and turn yellow due to lack of water. But celery leaves are dark green, so it is best not to buy them. This celery leaf tastes old and can see obvious chemical fiber texture. Lettuce is not suitable for eating with cucumber. Lettuce contains vitamins, and cucumber contains an enzyme, which will dissolve vitamins, which is not conducive to the absorption and application of vitamins. It is best to take it every 1-2 hours.
Raw materials of tomato fresh mushroom soup: 2 tomatoes, 200g Agaricus bisporus, Flammulina velutipes 1 bag, Lycium barbarum 10g, pure grain wine 1 teaspoon, 2 teaspoons of mushroom powder and 3000mL of water. Practice: 1. Wash and slice tomatoes, remove the pedicels of Flammulina velutipes and wash Agaricus bisporus. 2. Pour 3000cc of water into a hot pot to boil, then pour tomato pieces into it by the method of 1 and boil for about 10min, then add Flammulina velutipes, Agaricus bisporus and Lycium barbarum to boil, and add pure grain wine and mushroom powder before taking out.