What have I seen? Cordyceps sinensis is in the Qinghai-Tibet Plateau, a vast area south of Tanggula! Its image is like a bug, and it has the saying of Cordyceps sinensis, which means that winter is a bug and summer is from? Worm? One end of the tooth grows into a plant: named? Grass? .

Cordyceps sinensis is a rare and valuable medicinal material in China. Instead of the artificial cordyceps that I often eat in restaurants or in various soups, there is no comparison between the two.

back then, in 1984, I only got 21 cordyceps for a piece of shanghai table.

Furthermore, Cordyceps lives in the plateau, where the climate is very dry. If we look for another one, the first one is almost dry. Therefore, the real Cordyceps is rare, and even if there is one, it is not as good as the dry one.

Cordyceps sinensis on plateau is generally used to stew with old ducks or chicken, and the effect is better when it is mixed with ducks. Of course, some are used to soak! I bought fresh cordyceps flowers in the supermarket once before, and I found some recipes in this field on the Internet, most of which were used to make soup. I used it to make chicken soup myself, but I just washed it and put it in for cooking?

ingredients: 1g of fresh cordyceps, 8g of pork, proper amount of salt, proper amount of soy sauce, half a spoonful of raw flour and proper amount of peanut oil.

Practice:

1. Prepare fresh cordyceps, pork, salt, raw flour, soy sauce and peanut oil.

2. Clean the fresh cordyceps flowers with water. If the roots of the purchased cordyceps flowers are not removed, remove the roots.

3. The water washed for the first time will be very yellow, it doesn't matter, it's the color of the fresh cordyceps, and the water will gradually become less yellow after washing for three times.

4. Marinate the pork with proper amount of salt, cornstarch, soy sauce and peanut oil for about 1 minutes

5. Heat the peanut oil from the pan, add the marinated pork when the oil is a little rough, and stir-fry until the pork becomes discolored

6. When the pork becomes discolored, pour in fresh Chinese caterpillar fungus, stir-fry evenly, add half a cup of clear water, and cover and cook for 4 minutes.

7. When the soup sweat is dried, add a proper amount of salt and soy sauce, stir-fry evenly, and then serve the dishes. It is delicious, crisp and memorable.