Baked bean curd with Agrocybe aegerita: 200g of water bean curd, 300g of Agrocybe aegerita, oil consumption 1 block, salt, ginger, pepper and carrot 1 block; Practice 1: Soak Agrocybe aegerita in salt water, wash it for later use, and cut the pepper into rhombic pieces; Carrot slices; Tofu slices; 2. Heat the oil in the pot, then pour in the tofu slices and fry until both sides are golden, and serve out; 3. Stir-fry ginger and put it in Agrocybe aegerita; 4. Then pour in peppers, carrots and tofu and stir well; 5. Add oil consumption and appropriate amount of water, stir well together, then gradually simmer with a small fire, and then pour in a small amount of salt to taste.
Ingredients (two people): 300g(500) of white gourd, 300g of raw pork or chicken breast, 600ml of chicken soup for the soul, 2 Pleurotus ostreatus (soaked), scallops 1 (soaked), a little cherry shrimp (unnecessary), and a proper amount of chopped green onion seasoned with small fresh meat (side dish). Tea spoon, wine? Tea spoon and water starch? How to make a small amount of tea spoon and pepper: 1) Cut raw pork or chicken breast into hard particles, marinate for about10 for 3 minutes and 4 minutes, wash and peel pumpkin, and cut into hard particles for later use; 2) Add the chicken soup for the soul into the cauldron, add the pumpkin granules, Pleurotus ostreatus and scallops, cover with low fire and cook for 6-8 minutes until the pumpkin becomes soft; 3) Add small fresh meat and roll it up.