Stewed chicken with chicken legs and mushrooms

Yesterday when I was buying sand white snails, I saw that the price of chicken was reduced! More than 20 yuan! Take it home without hesitation ~<br /> After thinking about it, I still decided to stew it! Hehe…

Oyster royal orchid and coprinus mushroom

The very light orchid coprinus mushroom clearly reflects the characteristics of Cantonese cuisine. It is fresh, smooth and tender... Very nutritious and healthier!

Chicken patty with chicken mushrooms

Ingredients: chicken essence,salt,green pepper,carrots,Coprinus comatus,eggs,chicken breast,cooking wine,soy sauce,starch,vinegar,oyster sauce,sunflower oil

vegan

I cooked alone and didn't take photos, but I wrote in detail and didn't need to look at the pictures.<br /> In order to love animals, I hope everyone will reduce eating meat. Thank you.

Hetang snack

It is recommended to blanch the main ingredients before frying for light food.

stir-fried beef with coprinus

Last time, I introduced the five-spice beef that my family often makes on weekends. Today, I continue to introduce a fast-food dish for office workers that uses five-spice beef. Busy work requires sufficient energy to maintain our good physical fitness. This small dish can definitely cope with both taste and nutrition.

Garlic tangerine peel chicken

Ingredients: salt,Coprinus comatus,chicken legs,water starch,cooking wine,onion,Jiang,tangerine peel,edible oil,soy sauce,oyster sauce,chicken powder,red pepper,yellow pepper,garlic

Rice cake soup with mushroom and shredded pork

Taushui is like a blooming dark green chrysanthemum. It tastes slightly bitter. It is only eaten a few times in winter. When combined with rice cakes, it is very good, indicating that you can "get rid of bitterness" in the coming year. These rice cakes were specially brought back from Ningbo by my mother-in-law for us to eat. My mother-in-law is old, but she always thinks of us. Thank you so much. This Ningbo rice cake is different. It is extremely smooth, soft, delicate and white.

stir-fried bean sprouts with coprinus

Beijing's current market supply is very abundant, no worse than that of Europe and the United States. Based on my many years of experience living abroad, I can compare with each other. In many places, I even surpass Europe and the United States. In particular, the supply of vegetables and non-staple foods is more abundant and diverse than the vegetable market in San Francisco, the United States. In a word, everything is available! <br />Take the morning market near my home for example. Visiting once in a while will make you dizzying. There are all agricultural and sideline products from all over China, and even imported vegetables and fruits here. It is much cheaper than those in supermarkets. You can buy everything you think of and don't think of. On Saturday morning, I strolled leisurely for more than an hour. Everything I saw was fresh and wanted to buy everything I saw. However, a person's belly was ultimately limited. I could only buy some vegetables I like. As long as there was enough to eat, there was no need to buy it. Store it, or eat it fresh. <br />Today, I made my favorite "fresh bean sprouts". I fried it with some coprinus mushrooms and minced meat. It tasted great! Let's make this "Coprinus mushroom fried bean sprouts".

Broccoli mixed with mushrooms

Ingredients: chicken essence,carrots,Coprinus comatus,broccoli,sesame oil,chili oil,refined salt,rice vinegar,linseed oil