Fried sausage with cauliflower and fungus

Ingredients: salt,fungus,day lily,cauliflower,onion,garlic,oil,sausage

Hand-rolled noodles with mushroom slices

Ingredients: soy sauce,salt,noodles,fungus,day lily,green onion,minced garlic,oil,meat

He Cai

Ingredients: salt,bean skin,rice cake,purple cabbage,celery,dried bamboo shoots,black fungus,Tremella,day lily,Jiang,garlic,oyster sauce,chicken powder

Moo Shu Pork

Mooshu meat belongs to Beijing cuisine and Northeast cuisine. The main ingredients include lean pork meat, eggs, black fungus, cucumber, and various fresh vegetables in time. This dish is rich in high-quality protein, low in fat content, and low in cholesterol. It can be eaten in moderation by the general population. Cucumber is rich in vitamin C, and fungus is rich in calcium and phosphorus. Regular consumption is good for health.

Mushrooms, meat, glutinous rice loaf, roasted meat

I prefer to make home-made snacks. There are more and more snack machines at home. Buy them and use them. You can't let them sleep. Shaomai is a very common snack, but it tastes better and has a bit of skill. First of all, for the length of time it takes to soak the glutinous rice, mushrooms and day lily must be used dry. In addition, some white oil must be put in the glutinous rice to enhance the fragrance. I used to roll the skin by hand, but since the noodle machine came into the house, I have been secretly lazy. Hey, it looks so much better than rolling it by hand. Characteristics: The taste is waxy and fragrant, and the skin is thin, smooth and soft.

Double mushroom meat paste louver bun

The louver buns I ate thirty years ago are still eaten today, but I have made a fuss about the fillings and added shiitake mushrooms, coprinus mushrooms and day lily to make them taste more fragrant. They can be steamed and eaten directly, or they can be eaten in soup.

Sixi Roast Bran

A classic small cold dish is common in vegetarian restaurants or banquets and is very popular.

Wrap spring rolls

I learned to make spring roll skins yesterday, and they look good. Whether they are good depends on whether the filling will leak after frying. And how about eating? I didn't expect this spring rolls to be better than the ones bought on the market. First, it does not leak out or stick to it; second, it is very firm after frying and very crunchy. It is still worth making your own spring roll skins. Because the skin of spring rolls that are often bought out leaks when frying, which not only affects the appearance, but more importantly, the oil penetrates into the spring rolls, greatly reducing the taste. Come and see what it looks like.

Luohan Zhai with Oyster Sauce

Ingredients: salt,Yuba,vermicelli,cabbage,snow peas,carrots,fungus,day lily,white granulated sugar,oyster sauce,chicken powder,qingshui

Braised pork with lotus leaf rot

This is the most greasy dish. <br /><br />Steaming food with a lot of fat is the healthiest way to eat it. However, using lotus leaves to steam it releases all the excess fat. <br /><br />All seasons have their own distinctive dietary characteristics all year round. Wild vegetables in spring, lotus fragrance in summer, chrysanthemum flavor in autumn, and hot pot in winter, each has its own wonderful and wonderful.