1. Soak dried shiitake mushrooms in light salt water for 5 minutes, then wash them with proper amount of starch, and then wash the starch in shiitake mushrooms with clear water for later use.
2. Pour the mushrooms into the pot, add appropriate amount of water, and add a little chicken essence and salt. After the fire boils, change to slow fire and cook for about 45 minutes. At this time, the mushroom soup will be very fresh and delicious, but the mushrooms are basically tasteless, and the nutrition is all in the soup. When cooking noodles, you can cook noodles with mushroom soup or make broth. It's good.
3. If you don't want soup, just cook it, then I suggest you stew the washed mushrooms with chicken, because there is a lot of oil on the chicken skin, and the mushrooms are dry, just right, the meat will not be greasy, and the mushrooms will not be very dry and firewood, which will be very comfortable to eat!
It should be noted that different mushrooms have different ways to eat, not all mushrooms are suitable for frying, and not all mushrooms are suitable for soup. For example, Volvariella volvacea and Tricholoma esculenta are suitable for frying, Agrocybe aegerita is suitable for stewing, and Dictyophora dictyophora, Pleurotus nebrodensis and Hericium erinaceus are suitable for making soup. You can ask the mushroom vendor 1 when there are no mushrooms. Soak dried squid in salt water for an hour (it is said that the umami taste of squid will not be soaked away), tear off all the unpleasant ones and cut them into small pieces; Dice pork, soak it in clear water 10 minute, and then drain 2. Heat the wok with oil, add pork and a large slice of ginger, stir-fry until the pork is slightly oily, add squid, stir-fry for a while, add yellow wine, add soy sauce (I occasionally use the soy sauce of Volvariella haitianensis, the color is very good, just a little is enough), add cola to drown most of the raw materials (sugar and water are not needed), then add star anise and cinnamon, the size of the little finger nail, and bring to a low heat. 3。 This time, I didn't use a pressure cooker, and I stewed it for an hour and a half (in fact, I think it will take about an hour if it's just pork, but it will take some time because the squid is not fully cooked). I can put some salt in the middle to adjust the taste, and finally collect the juice and sprinkle a little monosodium glutamate on the table. The cooked squid is still a little tough and delicious, and the pork has reached the point where it melts in the mouth. The name of the dish is Sichuan cuisine, which belongs to shredded squid. White inside and transparent, dry, fragrant and crisp, it is the best table wine for wine. One dried squid (about 150g). 50g of mung bean sprouts and 50g of pork. Soy sauce 10g, cooking wine 15g, vegetable oil 25g, sesame oil 10g, salt 2g and lard 20g. In the production process, the head, whiskers and bones of dried squid are torn off, roasted with fire until soft, cut into filaments, washed with warm water and dried. Choose long mung bean sprouts, and pinch the head and tail tightly. Pork is cut into two thick shreds. Heat lard in a wok, add shredded pork to dry the blood, stir fry, add a little soy sauce and cooking wine, and serve. Wash the pan, add vegetable oil, heat, put down the shredded squid and stir-fry until it is soft. Add shredded pork and mung bean sprouts from Huo Nan to the cooking wine and stir-fry evenly. Add a little sesame oil and serve. Roasted dried squid: firstly, wash the dried squid with clear water, put it in the microwave oven (medium temperature) 1 minute, take it out and turn it for another minute, and then you will have delicious roasted squid to eat, so-called fresh roasting! If you don't have a microwave oven, you can use ordinary barbecue utensils and bake them until they are slightly yellow. Of course, if you don't have this utensil, you should use the most commonly used pot (of course, one pot is the best and the heat is even). You don't need any technology, just slow-fire and slow-bake, and you don't need to put oil, but you should take good care of the squid in your hand and turn over from time to time to let it be heated evenly until it is slightly yellow. Haha, friendly reminder, the freshly baked fish is boiling hot. Tear it with your hands when it is a little cooler, which is sweeter than bagged shredded squid. In addition, you can eat your own craft. ) the practice of cooking squid: first soak the dried squid in water until it is soaked, then put water in the pressure cooker, and put salt, chicken essence, sesame oil, cooking wine, onion, ginger and fragrant aunt into the pot to boil water. Put the squid in and cook it. How to make squid in casserole Raw materials: dried squid, cooked chicken skin, mushrooms, mutton, ham, trotters, chicken soup, refined salt, cooking wine, ginger, onion and pepper noodles. Production process: 1. Put 2000 grams of clean water and 50 grams of quicklime into a basin and soak them in dried squid 12 hours, and stir them twice to make the squid swell evenly. Take them out and rinse them with clean water. 2. Cut the prepared squid into 4 cm long and 1 cm wide thick shreds, including chicken skin, catkin, mushrooms and ham. Then soak it in warm water for half an hour, scrape off the scalded skin and hair and wash it. 4. Put1000g supernatant into a casserole, add onion, ginger and cooking wine, put the pig's trotters on fire, boil them, skim off the floating foam, and simmer for about 90 minutes to form a thick soup. 5. Put 250 grams of chicken soup in the pot and blanch the shredded squid; Take the trotters out of the casserole, add chicken soup, shredded squid and various ingredients, and stew for half an hour. This soup is white and thick, seasoned with salt and pepper. The ingredients of instant potato and squid soup are: 250g potatoes, 2 dried squid, 200g lean meat, 200g pickles, a little mushrooms and ginger. Practice: 1. Wash lean meat and cut into pieces; Squid is soaked in water and fried in a pot. 2. pickled mushrooms; Peel and dice potatoes; Wash pickles and cut into pieces. 3. Roll the right amount of Qingshuibao, roll the arson bag, slow fire fort 2 inches, and season with salt. Stir-fried squid meat materials: dried squid, three layers of meat, dried tofu, dried mushrooms, onions, celery, ginger, garlic, green pepper, soy sauce, salt and cooking wine. Practice: 1, first put the dried squid in water and blanch it. After the squid bubbles slightly, pick it up and drain it. 2. Put the three layers of meat cut into blocks into hot oil until the surface is dry and golden yellow, and pick it up for later use. 3. Shred scalded squid, sliced dried bean curd, sliced onion and celery, sliced pepper, shredded ginger and dried mushrooms, chopped garlic and fried in a hot oil pan. 4. When it is ripe, put the fried three layers of meat into the pot and stir fry together, then add seasonings such as soy sauce, and then take it out of the pot. It should be called shrimp. . If it's not salty, it's delicious dry, haha. Wash it before cooking and soak it in water, otherwise it will be too salty. You can add some shrimp to the soup. It is delicious. Like I said, it's basically soaked in water, then fried, fried with cooking wine and vinegar. . . Cold fungus raw material Auricularia auricula garlic dried pepper millet pepper coriander oil salt sugar rice vinegar warm water 1 coriander washed and cut into 2cm sections, millet pepper obliquely cut into rings, garlic chopped into minced garlic for use, or pressed into garlic paste. 2 Soak auricularia auricula in cold water for about 12 hours, then rinse it repeatedly with clear water, then cut off the old roots and tear them into bite-sized pieces. Blanch with boiling water 1 min, and then drain. 3 Cut the dried chillies into sections and put them in a bowl for later use. Heat the pan, pour in the oil, and heat it with high fire. When the oil is 80% to 90% hot, pour in the pepper to make Chili oil. 4 Take a small bowl, add salt, sugar and rice vinegar, mix well with warm water, and adjust the sugar until it is fully melted. 5 Mix black fungus, coriander, millet pepper and garlic together, pour in Chili oil and prepared juice, and mix well to serve. Stir-fried turpentine raw materials pork, eggs, shredded bamboo shoots, mushroom soy sauce, onion, ginger, monosodium glutamate cooking wine, soup, sesame oil and vegetable oil. Practice ① Cut pork into silk. Beat the eggs well. Take vegetable oil 1.5, put it in a pot, heat it, add eggs, stir-fry and take it out for later use. (2) Take vegetable oil, heat it with strong fire, add shredded onion and shredded pork, stir fry, then add auricularia, bamboo shoots, soy sauce, broth, cooking wine and monosodium glutamate, stir fry several times. Then pour in scrambled eggs, put them in a pot and pour in sesame oil. The raw materials of auricularia auricula hot and sour soup, such as eggs, chicken blood, dried bean curd, white pepper, vinegar, refined salt, cooked lard, sesame oil, soy sauce, monosodium glutamate, water starch, fresh soup, chopped green onion 1 chicken blood, dried bean curd and auricularia auricula, are all cut into one-inch long filaments with uniform thickness. Blanch dried silk and ear silk with boiling water. The eggs are scattered in the bowl. ② Heat the pot, add 2 yuan lard, clear soup, soy sauce, salt, yellow wine, chicken blood silk, dried silk and shredded auricularia. After boiling, skim off the floating foam, add monosodium glutamate and starch and add water to make it thin and greasy, pour in egg liquid, vinegar and sesame oil, then sprinkle with pepper and chopped green onion. Auricularia pig liver raw material pig liver 3 two, water-borne auricularia seasoning cooking wine, pepper oil, vegetable oil refined salt, soy sauce wet starch, vinegar, onion, ginger, garlic and salt. Practice 1. The pork liver was cleaned and deboned, and cut into pieces with a length of 1.5 inch, a width of half an inch and a thickness of 1 minute. The onion was shredded and the ginger was cut into sections. (2) Mix pork liver with wet starch, mix onion, ginger, garlic, auricularia, soy sauce, cooking wine, salt and the rest of wet starch, add a little water and stir into mixed juice. ③ Put half a catty of vegetable oil in the wok. When the oil is eight-ripe, add the mixed liver slices and stir fry. (4) fry until the liver slices turn white, pour out the remaining oil, and take out the liver slices. Then pour the pepper oil into the wok, heat it, pour the liver slices, then pour the juice, and stir well. Fried cucumber with auricularia auricula is a simple and healthy dish with high nutritional value. Pay attention, old friend. Eating more can make you live longer. Young ladies can also eat it in beauty and body building. Fried cucumber with auricularia auricula. Prepare main ingredients: soaked black fungus and fresh cucumber. The ingredients are onion, ginger, garlic, salt, sugar, monosodium glutamate, starch and sesame oil. First, peel the cucumber, and be careful not to scrape it too deep. After peeling, wash cucumber seeds. After cleaning cucumber seeds, cut them into small pieces for later use. Let's tear the fungus into pieces the same size as cucumber by hand. Why do you tear the fungus by hand instead of cutting it with a knife? The chef told us to tear the fungus by hand, which makes it easier to taste when fried. After the fungus was torn open, it began to fry in the pot. Boil water and add salt before frying, and then put the fungus and cucumber together in the pot 10 second, so that the cucumber will be more brittle after blanching. Heat oil in a pan. When the oil is hot, add onion, ginger and garlic, stir-fry until fragrant. For the beauty of the dishes, the fried onions, ginger and garlic are removed here. Of course, you don't have to do this at home. Then put the blanched auricularia auricula and cucumber into an oil pan, add salt, sugar and monosodium glutamate, stir-fry a few times, add a little starch, and then add a little sesame oil to take it out. Spicy fried black fungus egg material pepper, black fungus, two seasonings for eggs, a little cooking oil, a little salt, a little chicken essence and a little ginger and garlic. Step 1 Slice pepper, soak auricularia in water and slice, and add a little salt to break the eggs. (2) burn oil in a clean pot, pour in pepper and black fungus and stir-fry until it is 70% cooked, and add a little salt. (3) Pour the eggs into the pot, turn the pot to ensure that the eggs are evenly distributed on the peppers and fungus, then turn the eggs, peppers and fungus over with a spatula and fry for a while. (4) Add a small amount of chicken essence, and then stir fry.