1, cut off the root, the root is an important reason for the bitterness of Hericium erinaceus, so cut off the root before handling Hericium erinaceus, otherwise the cooked Hericium erinaceus will have bitterness. If you meet Hericium erinaceus with red fruiting body, it is best not to eat it, because this Hericium erinaceus will also have bitter taste, and it is not easy to remove the bitter taste when cooking, and it can only slightly alleviate the bitter taste.

Hericium erinaceus was washed with water for two or three times and flooded. Change the water every half hour (* * * twice), wait about two hours (twice), and change the water four to six times. The total soaking time is at least 5 hours, and the longest can be overnight. But if the soaking time is long, it is best to put it in the cold storage in summer. Water changing process: first squeeze out the water filled with Hericium erinaceus. At first, the center of the mushroom was still hard. Just squeeze out the flowers. After soaking for more than an hour, the mushrooms should have softened. Squeeze out the water every time you change it, then wash it once or twice and soak it in fresh water.

3. After soaking for at least five hours, wash and tear Hericium erinaceus into small pieces by hand. If there is a hard mass at the pedicle, it needs to be removed first. Don't tear mushrooms too big, they will swell during cooking. Put the small mushroom pieces into a large soup pot, add water and put them on the stove to boil. Reduce the heat and continue to cook for 20 minutes, stirring occasionally to ensure that the mushroom slices can be cooked. Take the Hericium erinaceus out, wash it with cold water, and finally wring it out. Tear a small piece to see if there is still a strong bitterness. If it is still bitter, cook it for at least ten minutes.