Shiitake mushroomsNamed asFlower mushroom,Wood ear mushroomShiitake mushrooms, Shi-kin, Shi-gun,Winter mushroomShiitake mushrooms, etc. It is the world's second largest edible fungus, and one of China's specialties.Shiitake mushrooms have a delicious taste and aroma, and are rich in nutrients.It contains a variety of B vitamins, iron, potassium, Vitamin D precursor (converted to Vitamin D after sun exposure), and is sweet and neutral in nature.It is particularly effective for people with poor appetite and fatigue.Today, let's take a look at the complete recipe for shiitake mushrooms.

Bamboo shootsShiitake mushroom stir-fryChicken legs

Main ingredients

Bamboo shoots, shiitake mushrooms, chicken legs

2. Wash and deboned the chicken legs, and cut them into small pieces with a meat pounder.

3. Place the meat in a bowl, addSoy sauceSalt, cooking wine,GingerMinced garlic, and marinate evenly.

4. Wash the shiitake mushrooms and blanch them in water.

5. Pour a suitable amount of oil into the pot, and pour inSugar， Heat over low heat and stir evenly.

6. When the sugar liquid turns yellow and bubbles appear, remove the pot, and continue to heat the soup with the residual heat in the pot.

7. Pour the marinated meat into the pot and stir-fry evenly.

8. Add the shiitake mushrooms and bamboo shoots cut into pieces, add rice wine, and add appropriate aged vinegar according to the color of the dish.

9. Use aLarge fireCook until the meat is tender, and then addChopped scallions， It can be used directly.

2. Evenly coat the surface of theTofuwith a thin layer of raw flour.

3. Pour oil into the pot, heat the oil, and put the tofu into the pot to fry until golden brown on both sides, and set aside.

4. Add a little oil to the pot, add choppedPork belly, Stir-fry until the oil is released and the surface is slightly yellow.

5. Add appropriateSoy sauceSugar, and stir-fry to color.

6. Add appropriate water, addStar aniseCinnamon, ginger slices, and small green onions, cover and cook for 15 minutes.

7. Add the prepared shiitake mushrooms and tofu cubes and cook for about 10 minutes.

8. Add appropriate salt andPepperto season, and then simmer over high heat.

2. Use ginger powder, Mala, salt, tender meat powder, cooking wine, and cornstarch to marinateBeefevenly for 30 minutes.

3. Cut the green and redChiliinto small pieces and set aside.

4. Pour a suitable amount of oil into the pot, heat the oil, and stir-fry the beef in the pot until it is evenly browned, add appropriate white wine and continue to stir-fry, fry until the meat changes color, and set aside.

5. Pour the shiitake mushrooms into the original pot, do not add oil, stir-fry evenly, and if it is too dry, add the beef soup.

6. Stir-fry until the shiitake mushrooms are softened, add the stir-fried beef, and stir-fry evenly, add salt,Chicken brothto season, and stir-fry until the soup thickens.

2. Tear the cookedChickeninto strands and set aside.

3. Remove the ginger slices from the pot, and put the washedRiceinto the chicken soup pot.

4. Use a large fire, add a little water, and cook intoSoup.

5. Cut the shiitake mushrooms into slices, and add them to the cooked soup, and cook for 5 minutes.

6. Add the chicken strands, add salt, and cook for a while, and then add chicken broth andCilantro.