How to cook oyster mushrooms? Who knows how to make abalone mushrooms at home?

I saw this recipe on Jiumaijiuying.com, and I shared it with you.

1. Steamed eel and oyster mushrooms.

Method: 1. Soak the dried eel in water for 20 minutes, then blanch it in boiling water to remove the salt.

2. Cut the oyster mushrooms into large slices and blanch them.

3. Put the eel on the plate, put the oyster mushrooms on top, put the shredded peppers on the oyster mushrooms, sprinkle some abalone juice and steam for eight minutes.

4. Put water, light soy sauce, abalone juice and steamed juice (soup on the plate) in a wok and bring to a boil, hook a thin layer of thickener, and pour most of it into the plate.

5. After a small part continues to boil on the fire, point some sesame oil, and then pour it into the plate.

2. Three-color oyster mushrooms.

Ingredients: <>

Pleurotus eryngii Excipients: ham sausage, snow peas Seasoning: salt, green onion, ginger, garlic, chicken essence, pepper, sugar, sesame oil, water starch, edible oil.

Method: 1. Cut the oyster mushrooms, ham sausages and snow peas into slices, blanch them in boiling water and set aside; 2. Sit in the pot and pour the oil, add the shredded green onions, ginger slices, and garlic slices to fry the fragrance, pour in the king oyster mushrooms, ham sausages, and snow peas, add an appropriate amount of water, salt, chicken essence, pepper, sugar, and water starch to thicken the thickener, and pour in sesame oil to remove from the pot.

3. Tempeh oyster mushrooms.

Ingredients: 300g oyster mushrooms, 75g pork belly, 35g tempeh, 150g garlic, 2 red peppers, and a garlic sprout.

Seasoning: (1) a little starch, half a teaspoon of soy sauce, (2) 1 teaspoon of starch, 1 teaspoon of sesame oil.

Method: <>

1) Wash the oyster mushrooms, remove the head and cut into long strips, blanch them in boiling water, then rinse and drain. 2) Cut the chili pepper and garlic into slices, cut the garlic sprouts into sections, slice the pork belly, and set aside.

3) Heat the wok and pour two tablespoons of oil, stir-fry the pork belly for a few times, add chili, stir-fry the garlic, then add the tempeh, abalone mushrooms and seasonings (1) mix and fry evenly, and finally add garlic sprouts and fry slightly, thicken with starch water and drizzle with sesame oil.

Ingredients: 150 grams of king oyster mushrooms, 70 grams of carrots, 50 grams of green peppers, 30 grams of fungus, appropriate amount of oil, 1 tablespoon of Pixian chili sauce.

5 grams of green onion, ginger and garlic, 1 tablespoon of Zhenjiang balsamic vinegar, 1 tablespoon of light soy sauce, 20 grams of sugar, 1 teaspoon of sesame oil, 3 grams of salt

10 grams of green onions, 2 grams of dry starch, 2 tablespoons of cooking wine.

Steps: Clean the oyster mushrooms, carrots, green peppers and fungus, and cut them into shreds for later use.

Wash the green onions and cut them into small pieces. Cut the garlic and ginger into minced pieces and set aside, and set aside the Pixian chili sauce. Add balsamic vinegar, salt, sugar, sesame oil, light soy sauce, cooking wine, dry starch to the bowl, and finally put the green onion segments to make the bowl juice.

Put oil in a pot, a little more, heat over medium heat, and when it is hot, add shredded oyster mushrooms and carrots and oil them.

When the ingredients become oily and soft, add shredded green pepper and fungus, stir-fry slightly, and then control the oil and remove from the pot.

Put the bottom oil in the pot, add it to the heat over medium-low heat until it is hot, and stir the green onions, ginger and garlic until fragrant.

Put in Pixian bean paste and stir-fry the red oil, and the whole material should be moist and bubbling.

Pixian bean paste is finely chopped in advance.

Pour in all the drained shreds, turn to high heat and stir-fry a few times.

Pour the juice into the pot and stir well.

The sweet and sour fish-flavored oyster mushrooms are served!

Tips: 1. All the raw materials are oiled first, so as to ensure that the last breath is completed, and the taste of the dish will be more oily.

2. The shredded green pepper and fungus shredded are oiled at the end, so they don't need to be fried too much.

3. There is no Pixian chili sauce, you can put chopped pepper and tempeh to stir fragrant, which is just as delicious.

4. Put green onions last in the bowl juice, which is easy to smell of green onions too early.

Materials. Pleurotus eryngii 2.

Green pepper a.

Carrots in small pieces.

Black fungus to taste.

Pickled chili peppers to taste.

Pixian bean paste 1 spoonful.

Light soy sauce: 2 scoops.

Sugar: 1 scoop.

Dark soy sauce to taste.

Oyster sauce 1 scoop.

Starch 1 scoop.

Cooking oil to taste.

Salt to taste.

Pepper to taste.

Essence of chicken to taste.

Ginger one piece.

Garlic 3 cloves.

1 chives.

Steps: Prepare the ingredients and wash them, the fungus has been soaked in advance.

Shred the oyster mushrooms.

Carrots, fungus, shredded green peppers.

Garlic, ginger, soaked chili finely chopped, chopped green onions.

To make a fish sauce: put an appropriate amount of salt, a spoonful of sugar, two spoons of light soy sauce, an appropriate amount of dark soy sauce, a spoonful of oyster sauce, a spoonful of starch, three spoons of water, and mix well.

Put oil in the pot, put ginger, garlic, pickled pepper and stir-fry until fragrant, and put a spoonful of Pixian bean paste to fry the red oil.

Add oyster mushrooms and stir-fry.

Add shredded carrots and shredded fungus and stir-fry.

Add the green pepper and stir-fry.

Stir-fry the green peppers and stir-fry with the fish sauce.

Put the pepper and chicken essence.

Sprinkle with green onions, and make fish-flavored oyster mushrooms.

Served on a plate, fragrant, especially with rice!

Ingredients: Pleurotus eryngii, green pepper, garlic, oyster sauce, salt, oil.

Do guess the wisdom method:

Steps. 1. Wash the oyster mushrooms and cut them into slices, remove the seeds and stems of the green peppers, clean and slice them, and peel and slice the garlic.

Steps. 2. Put water in the pot and boil, blanch the oyster mushroom slices until soft and tender, then remove and drain the water.

Steps. 3. Pour oil into the pot, heat over high heat, add garlic and stir-fry until fragrant, add oyster mushroom slices and stir-fry.

Steps. Fourth, after adding green pepper slices to the fiber grind and stir-frying evenly, add oyster sauce and salt to enhance the flavor.

120 grams of abalone, 60 grams of chicken puree, 2 egg whites, 15 grams of shiitake mushrooms, 15 grams of magnolia slices, 30 grams of ham, 30 grams of fish maw, 28 peas, 180 ml of clear soup, 15 ml of cooking wine, 6 grams of cooked lard, 9 grams of chicken fat, 12 grams of corn flour (wet), 3 grams of white flour, appropriate amount of hair cabbage, monosodium glutamate and salt.

Production method 1) Stir the egg white with chicken puree, salt (a little), cooking wine, monosodium glutamate, corn flour, cooked lard into a paste, and cut the shuifa shiitake mushrooms, shuifa magnolia slices, ham, fish maw, etc. into shreds.

2) Place the abalone on a plate, put the chicken paste into the abalone belly, and steam it in the upper drawer (top with some fat cabbage).

3) Boil the 4 kinds of sail silk in boiling water, simmer 60ml of clear soup, remove it and put it on a plate, and put the steamed abalone on top.

4) Put 120ml of clear soup in a wok, bring to a boil, add monosodium glutamate, cooking wine, salt, hook 9 grams of corn flour into a thin juice, pour 9 grams of chicken fat, and cover the dish.

150 grams of abalone fillet, three shiitake mushrooms, 100 grams of dried scallops.

Seasoning: 1 tablespoon each of salad oil and broth, 1 tablespoon each of Shao wine, starch, sesame oil, minced green onion and soy sauce, 1 teaspoon each of monosodium glutamate, refined salt and minced garlic.

Method Remove the stems of the shiitake mushrooms and chop them, chop the scallops and mix well with the mushrooms, add minced green onions, salad oil, minced garlic, Shao wine, sesame oil, soy sauce, monosodium glutamate, refined salt, and heat on high for 2 minutes.

Wash the abalone, remove the bone spurs, slice, add the stock and heat on high for 2 minutes.

Pour the heated scallops and shiitake mushrooms into the plate, arrange the abalone fillets on the edge of the plate, mix the juice and starch well, and heat on high for 1 minute.

Cover with microwave film, heat on high for 2 minutes, take out, and drizzle with the heated juice.

150 grams of abalone, 60 grams of shiitake mushrooms, 20 grams of oyster sauce, 15 grams of green onions, 5 grams of ginger, 3 grams of white wine.

Food Practices.

1.Soak the mushrooms, remove the stems and wash;

2.Heat the clay pot, add oil, burst the green onion strips and ginger slices, pour a bowl of water, add mushrooms, soju, and cover the pot;

3.Open the can, remove the abalone, and slice it;

Abalone and shiitake mushroom stew.

4.When the mushrooms are hot enough, add abalone slices, a little abalone water, oyster sauce to adjust the flavor, stir in a little powder, and then add cooked oil, and then serve in the original pot.

20 grams of oyster sauce, 15 grams of green onions, 5 grams of ginger, 3 grams of white wine.

Method: <>1.Soak the mushrooms, remove the stems and wash;

2.Heat the clay pot, add oil, burst the green onion strips and ginger slices, pour a bowl of water, add mushrooms, shochu, and add a simple hole lid to cook;

3.Open the can, remove the abalone, and slice it;

4.When the mushrooms are hot enough, add abalone slices, a little abalone water, oyster sauce to adjust the flavor, stir in a little powder, and then add cooked oil, and then serve in the original pot.

Steps to prepare abalone shiitake mushrooms:

Ingredient list]: 15 fresh shiitake mushrooms, a handful of rape, garlic, green pepper, corn starch, soy sauce (can be replaced by light soy sauce), oyster sauce, water, cooking oil;

Recipe making process]:

1. Cut off the roots of the shiitake mushrooms and rinse them in clean water;

2. Use a knife to make a few horizontal and vertical strokes on the inside of the mushroom, do not cut it, and do not cut it through, and the mushroom is still intact from the surface;

3. Boil a pot of boiling water and put the mushrooms in and cook for 2 minutes, on the one hand, you can boil off the impurities on the surface of the mushrooms, and on the other hand, you can also reduce the time of stewing later, which is convenient for flavor;

4. Wash the tender rape and cut it in half, as complete as possible;

5. Boil a pot of boiling water, put the small rape in and blanch it for about 20 seconds, and take it out, the small rape is very tender, so you don't need to blanch it for too long;

6. After draining the blanched rapeseed, turn the leaves inward and place them on a plate for later use;

7. Prepare a bowl, put in two tablespoons of oyster sauce and two tablespoons of soy sauce (light soy sauce), stir well;

8. Pour in half a bowl of water and put a spoonful of cornstarch;

9. Stir the seasoning in the bowl with a spoon and mix it into a sauce;

10. Peel and chop the garlic, and chop the green pepper for later use.

11. Heat the wok on the heat, put cooking oil, put the garlic and some green peppers in and fry until fragrant, I like to fry the garlic to make it more flavorful;

12. Squeeze out the blanched shiitake mushrooms, remember, be sure to squeeze out the water, try to make the shiitake mushrooms dry, put them in the pot and fry them with garlic;

13. Pour the seasoning sauce into the pot and mix evenly;

14. After the fire is boiled, cover the pot, simmer over low heat until the mushrooms are flavorful, about 4 minutes, and then turn on the high heat to collect the juice, the soup is gradually thickened, the mushrooms are flavorful, each mushroom is wrapped in a thick sauce, which is particularly attractive, you can turn off the heat and get out of the pot.

15. Place the prepared shiitake mushrooms on the small rape, sprinkle the remaining green peppers on the surface, and a delicious vegetarian abalone mushroom is ready.

Ingredients: 3-4 taels, 3 taels of abalone mushrooms, 4 minced pork, and water chestnuts.

1. 1 fresh abalone mushroom (about 150-200 grams) Cut into slightly thicker slices, 2. Add salt, chicken essence, pepper and cooking wine to the meat filling, stir well, add minced green onion and ginger and sesame oil, continue to stir well, and stir until sticky.

3. Spread the meat filling on the abalone mushroom side and press it a little (in fact, the meat filling is very sticky) Make it one by one Pour oil into the pan Put the finished abalone mushrooms in the pan The meat filling is side down Cover the pot and fry over low heat for 6-7 minutes Turn it over and fry it a little Add some water Add the sliced water chestnuts Add a little salt Chicken essence Finally, hook some starch out of the pan.

4. This dish tastes very good, and the cost is not high, and it is an optional dish on the family table during the Spring Festival.