Mushrooms with Longans and Cherries click to see closer Materials: 250g fresh mushrooms 6 longans 6 cherries 25g carrot 15g soaked winter bamboo shoots 10g green soybeans Preparations: Cut each mushroom into a shrimp-shape. Wash and dice the carrots and winter bamboo shoots. Mix egg white, flour and baking powder into a paste. Coat the "shrimps" with the paste and deep-fry in 70% heated oil until golden. Leave a little oil in the wok, add shredded ginger, carrots, bamboo shoots, green soybeans, salt, MSG, cooking wine and soup-stock, bring to the boil, thicken with cornstarch and drop in the "shrimps", toss twice and transfer to a plate, surround with longans and cherries