1.Three Cups King Oyster Mushrooms
300g of Oyster Mushroom
250g of Chicken Thigh
15 g of Ginger Slices
25 g of Kernel Garlic
15 g of Pepper 15
25 g of Basil
3 tablespoon of Sesame Oil
2 tablespoon of Soy Sauce
1 tablespoon of Oyster Sauce
3 tablespoons Rice Wine
1 teaspoon of Sugar
Step 1. Wash oyster mushroom and cut them into pieces; wash and cut chicken thigh and set aside.
Step 2. Place the oyster mushroom into the hot pan and fry it for 1 minute. When they are done, pick them up and set aside for later.
Step 3. Add sesame oil, ginger slices, garlic kernels, and chili to the hot pot and sauté them until they turn fragrant. Then, add the chicken thighs in and fry until the colour changes.
Step 4. Finally, add the oyster mushrooms with all the seasonings, stir and fry them evenly. Next, add the basil in and fry until they also become fragrant. The dish is now ready to be serve.
2.Pepper and Salt Oyster Mushroom
300g of Oyster Mushroom
5g of Coriander
5g of Minced Chili
5g of Ginger
A moderate amount of MSG, a pinch of salt, and a moderate amount of pepper
Step 1. Mince the coriander, chili, and ginger. Then, set them aside for later.
Step 2. Cut the oyster mushrooms into pieces and quickly blanch them in boiling water. Then, set them aside for later.
Step 3. Mix a moderate amount of MSG, a pinch of salt, and a moderate amount of pepper together. Use them to coat the mushroom cubes in an even layer of seasoning.
Step 4. Heat up oil in a pan. Once the oil boils, add the oyster mushrooms and fry them until they are turn colour. Next, remove the oil and set aside.
Step 5. Pour a little sunflower oil in a hot pan and sauté with the minced ginger, minced coriander and minced chili.
Step 6. When the mushroom are done, the dish is ready to be served.
3.Oyster Mushroom with Sesame Oil
5 Oyster Mushrooms
1 tablespoon of Goji Berries
2 tablespoon of Sesame Oil
A bowl of Rice Wine
8 slices of Ginger
Step 1. Wash the oyster mushrooms and cut into little bits.
Step 2. Slice old ginger. Wash the wolfberry clean and soak in water.
Step 3. Stir fry the ginger over medium flame with sesame oil until the ginger curls and turns fragrant.
Step 4. After the ginger is fragrant, add the oyster mushrooms and cover the pot with a lid.
Step 5. When the mushrooms starts to float on the water, add half a bowl of rice wine, wolfberry, appropriate amount of water and sesame oil.
Step 6. Boil it until the goji berries release a flavour. Next, add salt and the dish is ready to be served
4.Braised Oyster Mushroom with Honey Sauce
20g of Minced Ginger
3 Oyster Mushrooms
5 Small Tomatoes
White Sesame Seeds
3 tablespoon of Soy Sauce
2 tablespoon of Rice Wine
1 tablespoon of Sugar
2 tablespoon of Honey
1 tablespoon of Salad Oil
A pinch of Pepper
1 Egg Yolk
Sweet Potato Powder
Step 1. Cut oyster mushrooms into thick strips and dip in a layer of flour. Then, stir the mushroom strips in the egg mixture and coat a layer sweet potato powder.
Step 2. Prepare a pot of hot oil in a pan, Put the oyster mushrooms in and fry them until they turn golden. Then, drain the excess oil.
Step 3. Put a little oil in another pot and fry the ginger fragrant. Next, add soy sauce, rice wine, sugar and honey. Mix the seasoning evenly until the ginger is completely cooked.
Step 4. Finally, add the mushrooms, small tomatoes and white sesame seeds into the pot. The dish is ready to be served.
5.Salted Egg Oyster Mushroom
2 Cooked Salted Egg Yolks
200 g Oyster Mushrooms
1 teaspoon of Chopped Spring Onion
1/2 teaspoon of Minced Chili
1/2 bowl of Low-Gluten Flour
2 tablespoon of Sweet Potato Powder
1 bowl of Cold Water
1 teaspoon of Salad Oil
1/2 teaspoon of Salt
1/4 teaspoon of Sugar
1/4 teaspoon of Ground Pepper
Step 1. Mash the salted egg yolk with a spoon and set aside.
Step 2. Mix low-gluten flour, sweet potato powder, and cold water together first. Then, add salad oil and mix well to make a batter.
Step 3. Cut the oyster mushrooms into pieces. Then, sprinkle a little Corn Starch and mix well, and then evenly coat the mushroom with the batter from earlier.
Step 4. Fry the mushrooms in a frying pan for about 3 minutes until they turn golden brown.
Step 5. Add the salted egg yolk paste on the mushroom with some oil and stir-fry over low heat until the skins turns crispy.
Step 6. Add chopped spring onion and minced chili. Stir well and the dish is ready to be served.
6.Sesame Oil and Oyster Mushroom Soup
150g of Oyster Mushroom
50g of old ginger10 Chinese Wolfberries
400ml of Water
100ml of Black Sesame Oil
3 tablespoons of Rice Wine
4g of Lentinan
A pinch of salt
Step 1. Wash the oyster mushroom with wine. Next, tear them into long pieces by hand;
Step 2. Clean the ginger and cut them into slices; Wash the wolfberry and soak in water it for about 5 minutes. Then, set them aside for later.
Step 3. Heat up a pan with some sesame oil. Then, add the ginger slices sauté slowly over low flame until the ginger slices are curled and turn fragrant.
Step 4. Add the long oyster mushrooms into the pan and stir-fry evenly. Pour the rice wine along the side of the pot and continue to cook the mushrooms.
Step 5. Add water and bring to a boil over medium Flame. Add salt, Lentinan and wolfberry of into the soup. Finally, mix well and the soup is ready to be served.