1. Fungus salad with three shreds of fungus, cucumber, vermicelli, sesame oil, green onion, ginger, pepper, salt, rice wine, and monosodium glutamate. Shred fungus and cucumber, then blanch the shredded fungus and vermicelli in boiling water, drain the water, add cucumber shreds, sesame oil, rice wine, salt and other seasonings, mix well and serve.

2. Sweet and sour fungus: 300 grams of water-fat fungus, 50 grams of water chestnuts, 30 grams of soy sauce, 20 grams of sugar, 15 grams of rice vinegar, 5 grams of wet starch, 25 ml of fresh soup, and 50 grams of cooked peanut oil. Soak the fungus in cold water and wash, drain and slice with a knife; wash and peel the water chestnuts, and smash them with a knife. Heat the frying pan, pour in 40 grams of peanut oil, heat until 70% hot, put the fungus and water chestnuts in the pan at the same time, stir-fry for a while, add soy sauce, sugar, fresh soup, boil it, thicken it with wet starch, then add rice vinegar, Drizzle with 10 grams of cooked oil, take out of the pan and serve.
3. Stir-fried Mushu meat with 30 grams of fungus, 4 eggs, 50 grams of lean meat, 50 grams of cooked bamboo shoots, 30 grams of green onions, appropriate amount of cooking wine, monosodium glutamate, soy sauce, refined salt, and vegetable oil. Cut the fungus, lean meat, cooked bamboo shoots, and green onions into thin shreds for later use. Break the eggs into a bowl and stir well. After the oil in the frying pan is heated up, pour in the egg liquid and stir fry out of the pan. After the original pot is put on the fire and heated, add shredded green onion, shredded pork, stir-fry, add cooking wine, shredded bamboo shoots, shredded fungus, refined salt, monosodium glutamate, soy sauce and stir-fry several times, then put the fried eggs into the pot, Stir fry evenly, and serve immediately.